Sukiyaki (Japanese Beef Hot Pot)
Local name: すき焼き
In short: Thin-sliced beef, tofu and vegetables simmered at the table in a sweet soy broth and dipped in beaten egg, a warming hot pot for gatherings. It takes about 50 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 600 kcal
At a sukiyaki table, thin slices of beef, tofu, mushrooms and greens simmer in a shallow iron pan in a sauce that is sweeter than most Japanese broths. Each bite is dipped in a bowl of beaten raw egg, which cools the food and adds richness. It is a favorite for New Year, birthdays and family gatherings, especially in winter.
Instructions
- Make the warishita: stir the soy sauce, mirin, sake, sugar and water together until the sugar dissolves.
- Arrange the beef, tofu, cabbage, mushrooms, spring onions, spinach and shirataki neatly on a large platter. Crack one egg into each small dipping bowl and beat lightly.
- Heat a wide, shallow pot or a cast-iron skillet over medium heat at the table, on a portable burner, and oil it. Sear a few slices of beef for about 1 minute per side.
- Pour in about a quarter of the warishita. Add a portion of the cabbage, mushrooms, tofu, spring onions and shirataki, and simmer for 5 to 7 minutes, until the vegetables are tender.
- Everyone takes cooked beef and vegetables from the pot, dips them in the beaten egg and eats them with rice. The beef is cooked once it is no longer pink, after 1 to 2 minutes.
- Add the remaining beef, vegetables and spinach to the pot in rounds as space opens up. Top up with more warishita, or a splash of water if the broth becomes too salty.
Tips
- Raw egg is traditional but not required. Use very fresh eggs, skip the egg if you are serving young children, older adults, pregnant women or anyone with a weak immune system, or use pasteurized eggs. The beef is also good dipped in the sauce alone.
- At the end, add cooked udon or a bowl of rice and an egg to the leftover broth for a simple finishing dish.
Questions and answers
Do I have to eat sukiyaki with raw egg?
No. The egg is a classic dip, but the dish is fine without it. Use pasteurized eggs, a spoonful of the warishita or grated daikon with a little soy sauce instead.
What cut of beef is best for sukiyaki?
Thinly sliced, well-marbled rib eye or sirloin gives the richest result. Look for slices sold for hot pot, about 2 mm thick, or ask the butcher to slice it.
How is sukiyaki different from shabu-shabu?
Sukiyaki simmers beef and vegetables in a sweet soy sauce and is dipped in egg. Shabu-shabu swishes the beef quickly in a plain kombu broth and uses sesame or ponzu dipping sauces.
How long does it take to make Sukiyaki (Japanese Beef Hot Pot)?
About 50 min in total: 25 min of preparation and 25 min of cooking.
How many calories are in Sukiyaki (Japanese Beef Hot Pot)?
About 600 kcal per serving, with 38 g of protein, 28 g of carbohydrates and 36 g of fat. These values are estimates.
Nutrition per serving
| Calories | 600 kcal |
|---|---|
| Protein | 38 g |
| Carbohydrates | 28 g |
| Fat | 36 g |
| Fiber | 5 g |
| Sugar | 20 g |
| Sodium | 1800 mg |
Estimated values, calculated from the ingredients.
