Sukiyaki (Japanese Hotpot)
Sukiyaki is a comforting Japanese Hot Pot type-dish that's perfect for the chilly months. Serve this alongside a bowl of rice and share with the entire family for a filling and delicious meal!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tbsp oil, for frying
- Water, to dilute soup
- *Optional: 1 beaten raw egg, for dipping
- 1/2 cup mirin
- 1/2 cup sake
- 1/3 cup soy sauce
- 2 -3 tbsp sugar
- 1 tsp hondashi powder
- 4 napa cabbage leaves
- 4 shungiku stems (also known as tong ho)
- 1 large leek, white and green parts separated (may be substituted with 3-4 scallions)
- 1/2 onion
- 1/2 pack enoki mushrooms
- 5 shiitake mushrooms
- 1/2 pack firm tofu
- 1 pack shirataki noodles (also known as konjac noodles)
- ~1 lb thinly-sliced beef (such as rib eye or chuck)
Instructions
- 1
Firstly, rinse all your vegetables adequately if needed to remove any dirt or debris.
- 2
Chop the napa cabbage leafs into small 2x3" rectangles. Chop the shungiku into 2-3" pieces.Diagonally slice the leek into 1" pieces.Julienne the onions.Cut off the bottom portion of the enoki mushrooms. Separate into smaller clusters.Remove the stem of the shiitake mushrooms. Optionally make a star pattern on top by cutting small slits on either side using a sharp knife.Cut the tofu into small bite-sized cubes.Strain the shirataki noodles to remove the packaged liquid. Add the noodles to a pot of boiling water and let boil for two minutes. Drain and set aside.
- 3
Place all prepared ingredients into a large plate or bowl. Set aside until ready to cook or serve.
- 4
In a pot, combine together the mirin, sake, soy sauce, sugar, and hondashi powder. Mix well and bring to a boil.
- 5
Once boiling, turn the heat down to medium and let simmer for five more minutes to evaporate the alcohol and to dissolve the sugar.
- 6
Taste and adjust the sauce to your preference. Set aside for later use.
- 7
In a wide pot or deep pan over medium heat, pour in 1 tbsp of oil. Add in the white parts of the leek and char on both sides until they become dark brown in color.
- 8
Push the charred leek whites to the side. Add in the thinly-sliced beef to the pan. Spoon in about 2-3 tbsp of the sukiyaki sauce to lightly caramelize the beef until cooked-through.
- 9
Arrange all the remaining ingredients into the pan (you don't have to add all the prepared ingredients at this point as you can gradually cook them in the pan while you eat!)
- 10
Pour in the sukiyaki sauce until it partially submerges the ingredients (about 1/3 of the way full). Bring this to a boil, then let simmer for about 5-7 minutes to gently cook the ingredients. Taste the soup, and add more water if necessary to dilute the soup if it gets too salty.
- 11
Serve immediately over a portable gas stove to continue cooking while eating. Eat with a side of rice and/or optionally a beaten raw egg to use for dipping. Enjoy!