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Sukiyaki (Simmered Beef Hot Pot)

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20 min
Prep
20 min
Cook

Ingredients

  • 400 g thinly sliced beef (ribeye or sirloin), (14 oz)
  • 200 g grilled tofu, cubed (7 oz)
  • 1 leek, sliced diagonally
  • 150 g shiitake mushrooms, halved (5 oz)
  • 150 g shirataki noodles, drained (5 oz)
  • 1 bunch shungiku (chrysanthemum greens) or spinach
  • 100 ml soy sauce (1/3 cup + 1 tbsp)
  • 100 ml mirin (1/3 cup + 1 tbsp)
  • 50 g sugar (1/4 cup)
  • 100 ml water or dashi (1/3 cup + 1 tbsp)
  • 1 tbsp beef fat or neutral oil
  • 4 raw eggs, for dipping (optional)

Method

  1. Combine soy sauce, mirin, sugar and water/dashi in a small pot to make the warishita sauce; warm gently until sugar dissolves.
  2. Heat a shallow hot pot over medium heat and melt beef fat.
  3. Sear a few slices of beef briefly, then push to one side.
  4. Add leek, mushrooms, tofu and shirataki noodles to the pot.
  5. Pour in the warishita sauce to partially cover ingredients and bring to a gentle simmer.
  6. Add shungiku or spinach last, cooking briefly until wilted.
  7. Serve pieces directly from the pot, dipping in a small bowl of raw beaten egg if desired, replenishing sauce and ingredients as the meal continues.

Introduction: Sukiyaki is a communal hot pot dish of thinly sliced beef simmered with vegetables and tofu in a sweet soy-based sauce (warishita), traditionally cooked at the table and dipped in raw beaten egg, often reserved for special gatherings.

Cultural Background: Sukiyaki is a communal hot pot dish of thinly sliced beef simmered with vegetables and tofu in a sweet soy-based sauce (warishita), traditionally cooked at the table and dipped in raw beaten egg, often reserved for special gatherings.

Tips: Keep the beef slices very thin (nearly translucent) so they cook in seconds without toughening.

Variations: Kansai-style sukiyaki sears beef first with sugar and soy sauce directly, while Kanto-style prepares the warishita sauce separately, as above.

Storage: Refrigerate leftover components separately for up to 1 day; raw egg dip should not be stored.

Reheating: Reheat gently in a pot on the stovetop; avoid boiling beef too long to prevent toughening.

FAQs:

Q: Is raw egg necessary?

A: It is traditional but optional; the dish is still authentic without it.

Q: Can this be made without beef?

A: A vegetarian version can use extra tofu and mushrooms in place of beef, though this is a modern adaptation.

© Arscale 2026