Authentic Japanese Sukiyaki Hot Pot
Experience traditional Japanese sukiyaki featuring tender beef slices, seared tofu, shiitake mushrooms, and shirataki noodles simmered in a rich, sweet-savory broth and dipped in raw egg.
Sukiyaki is a beloved Japanese nabemono dish traditionally cooked and shared right at the table. Thinly sliced beef and an array of fresh vegetables are simmered in a sweet soy-sauce-based broth known as warishita, then dipped into beaten raw egg to create an irresistibly rich and silky texture.
Ingredients
- 400 g beef ribeye or sirloin sliced thin
- 1 block firm tofu
- 4 shiitake mushrooms
- 1 bunch negi leeks
- 1 pack shirataki noodles
- 1 bunch garland chrysanthemum leaves
- 1 cup sukiyaki sauce
- 1 tbsp cooking oil
- 2 fresh eggs
Instructions
- 1Cut tofu and leeks
Place a block of firm tofu and long green leeks onto a checkered wooden cutting board, then use a sharp chefs knife to slice the tofu evenly into cubes and prep the leeks for the sukiyaki pot.
Tip: Cut the tofu into consistent bite-sized cubes so they fry evenly and absorb the savory sukiyaki broth. - 2Carve the shiitake mushroom
Take a clean shiitake mushroom and use a small paring knife to carve a decorative cross pattern onto its cap, enhancing both its visual presentation and ability to absorb the rich broth flavors.
Tip: Keep your cuts shallow and form a clean X shape in the center of the mushroom cap. - 3Heat the pan and fry tofu
Set a black shallow pot over a portable gas stove, pour in a small amount of cooking oil, and heat gently to sear the freshly cut tofu cubes until golden brown on all sides.
Tip: Ensure the pan is evenly coated with oil to prevent the tofu from sticking while searing. - 4Arrange all ingredients
Neatly group fresh green garland chrysanthemum leaves, fried tofu cubes, scored shiitake mushrooms, negi leeks, shirataki noodles, and tender beef slices inside the black sukiyaki pan.
Tip: Group ingredients in sections inside the pan to create a colorful and authentic Japanese hot pot presentation. - 5Pour sukiyaki sauce
Pour sweet and savory brown sukiyaki sauce from a measuring cup evenly over all the arranged ingredients in the pan, then bring the mixture to a simmer to let the flavors meld together.
Tip: Pour the sauce slowly around the edges of the ingredients so it distributes evenly across the pan. - 6Beat the egg
Crack a fresh egg into a yellow bowl and use chopsticks to thoroughly beat and mix the yolk and white together until smooth for dipping.
Tip: Beating the egg well ensures a silky coating for the cooked beef. - 7Dip beef in egg
Use chopsticks to pick up a slice of cooked beef straight from the simmering sukiyaki pot and dip it into the bowl of freshly beaten raw egg before eating for a velvety finish.
Tip: Dipping hot beef into raw egg instantly cools it down and adds a rich, velvety texture.
