Sukiyaki (Sweet Soy Beef Hot Pot)
thin-sliced beef, tofu, and vegetables simmered in sweet soy sauce
Ingredients
- 500 g thin-sliced beef
- 120 g sake
- 120 g mirin
- 120 g soy sauce
- 40 g white sugar
- 200 g dashi
- 10 g vegetable oil
- 350 g napa cabbage
- 300 g firm tofu
- 150 g enoki mushrooms
- 100 g fresh shiitake mushrooms
- 120 g leek
- 70 g carrot
Method
- Sauce: Bring the sake and mirin to a simmer. Cook 1 min, then stir in the soy sauce and sugar until dissolved.
- Pot: Heat the oil in a wide pot. Sear the beef in batches just until it changes color. Add the napa cabbage, tofu, mushrooms, leek, and carrot. Pour in the sauce and dashi; simmer until the vegetables are tender and the beef is cooked through, ~5–8 min. Add more dashi if the liquid reduces too far.
- Serve: Divide among bowls. If using the egg, beat a pasteurized egg in each bowl and dip the hot food into it.
Notes
Nutrition assumes all the simmering sauce is consumed.
Source and attribution
Adapted from Namiko Hirasawa Chen, Just One Cookbook