Sukiyaki (Japanese Hot Pot) | Easy Japanese Recipes at JustOneCookbook.com

Sukiyaki

Course: Main Course
Cuisine: Japanese
Keyword: hot pot, nabe
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Author: Nami
Cozy up at your get-together with friends and family with this homemade Japanese sukiyaki recipe, served with seared marbled beef and variety of vegetable cooked in a soy sauce broth.
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Ingredients

Sukiyaki Sauce (Yield 2 ⅔ cup)

Instructions

  1. Gather all the ingredients.

    Sukiyaki Ingredients
  2. Combine 1 cup sake, 1 cup mirin, ¼ cup sugar, and 1 cup soy sauce in a small sauce pan and bring it to a boil. Once boiling, turn off the heat and set aside.
    Sukiyaki 1
  3. If your udon is frozen, cook it in boiling water until loosen. Remove from heat and soak in iced water to prevent overcooking them. Drain and transfer to a plate.
    Sukiyaki 2
  4. Prepare sukiyaki ingredients. Cut napa cabbage into 2” (5 cm) wide then cut in half right at the middle of the white part.
    Sukiyaki 3
  5. Cut shungiku into 2” (5 cm) wide, and slice Tokyo negi. Discard the bottom part of enoki and tear into smaller bundles.
    Sukiyaki 4
  6. Discard the shiitake stem and decorate the top of shiitake if you like.
    Sukiyaki 5
  7. Cut tofu into smaller pieces (I usually cut into 6-8 pieces).
    Sukiyaki 6
  8. If you like, you can slice some carrots and then stamp them into a floral shape for decoration.
    Sukiyaki 7
  9. Drain and rinse the shirataki noodles (sorry no photo). Put all the ingredients on one big platter for the table or into smaller individual servings.
    Sukiyaki 8
  10. Set a portable gas cook top at the dining table and heat a cast iron sukiyaki pot (or any pot) on medium heat. When it’s hot, add 1 Tbsp. cooking oil.
    Sukiyaki 9
  11. Place some of sliced beef to sear and sprinkle 1 Tbsp. brown sugar. Flip and cook the meat. You can pour a little bit of Sukiyaki Sauce over the meat and enjoy the sweet and nicely caramelized meat now, or continue to next step and eat it later.
    Sukiyaki 10
  12. Pour 1 ⅓ cup of Sukiyaki Sauce and 1 cup dashi (or water) in the pot, or until ⅔ of the ingredients are submerged in the sauce.
    Sukiyaki 11
  13. Place some of the ingredients in the pot (except for udon). Put the lid on and bring to a boil. Once boiling, turn the heat and simmer until the ingredients are cooked through.
    Sukiyaki 12
  14. Once the food is cooked, you can start enjoying them. Keep adding more ingredients and sauce as you eat from the pot. If the sauce is too salty, add dashi to dilute. If the vegetables diluted the sauce too much, then add more sukiyaki sauce.
  15. We usually end the sukiyaki meal with udon. When most of the ingredients have disappeared, add udon to the pot. Cook until heated through and enjoy.

Recipe Notes

How to slice your own meat: click here.

 

As I mentioned in the post above, in Japan, we crack and beat an egg into an individual bowl. Dip the cooked sukiyaki ingredients in the raw egg and eat. The salty sukiyaki will taste mild after dipping the egg, and the egg also adds a slightly sweet taste that’s indescribable. It’s amazingly delicious!
Here in the US, raw eggs are not recommended for consumption. Please skip unless you’re certain the egg in your area is safe to consume raw.

 

 

Equipment you will need:

I use a Japanese cast iron pot. I can’t find the same product on Amazon but here’s one and another one with a lid.

 

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.