Sukiyaki

Nutrition · per serving

Steps

1. 1

   Cut the napa cabbage into bite-sized pieces. Clean the shiitake mushrooms and halve or slice them. Pat the tofu dry and cut it into cubes. Rinse the shirataki noodles and snip them into shorter lengths with scissors. Cut the spring onions into 4 cm pieces.

   200 g napa cabbage100 g shiitake mushrooms200 g firm tofu180 g, drained shirataki noodles3 spring onions
2. 2

   Stir the soy sauce, mirin, sake, sugar, and water together in a bowl until the sugar has mostly dissolved.

   80 ml soy sauce80 ml mirin50 ml sake2 tbsp sugar120 ml water
3. 3

   Crack each egg into a small bowl and refrigerate until ready to serve. For extra safety, use pasteurized eggs only.

   2 very fresh eggs eggs
4. 4

   Heat a wide pot or electric tabletop skillet and spread the vegetable oil over the base. Sear the beef in batches for 30 to 45 seconds per side, until it has just lost its red color, then remove it briefly.

   1 tbsp neutral-flavored vegetable oil
5. 5

   Arrange the shiitake mushrooms, tofu, shirataki noodles, spring onions, and napa cabbage decoratively in the pot. Pour in the warishita sauce made with soy sauce, mirin, sake, sugar, and water, and simmer gently for 5 minutes.

   300 g very thinly sliced beef100 g shiitake mushrooms200 g firm tofu180 g, drained shirataki noodles3 spring onions80 ml soy sauce80 ml mirin50 ml sake2 tbsp sugar120 ml water
6. 6

   Return the beef to the pot and cook for a further 2 to 3 minutes, until fully cooked and tender. The broth should only simmer gently, not boil vigorously.

   300 g very thinly sliced beef
7. 7

   Serve the sukiyaki hot, directly at the table. Remove the cooked ingredients with chopsticks or a ladle and dip them into the egg as desired; keep the broth simmering gently over low heat throughout the meal.

Origin & History

Sukiyaki became a popular dish for convivial meals in Japan during the Meiji period. Traditionally, meat and vegetables are cooked directly at the table in a sweet-and-salty warishita sauce and are often dipped into raw egg.