Entree: Japan – Kansai (commonly associated) / national – すき焼き ➤ Sukiyaki (Japanese hot-pot of thinly sliced beef and vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Additional 10 min

Total 40 min

Ingredients

- 1 lb (454 g) thinly sliced ribeye or sukiyaki beef
- 8 oz (225 g) firm tofu, cut into 1-inch (2.5 cm) cubes
- 4 eggs, approx. 50 g each (200 g total), beaten (for dipping, optional)
- 8 oz (225 g) shiitake mushrooms, stems removed
- 4 scallions (negi), cut into 2-inch (5 cm) lengths
- 4 cups (200 g) napa (Chinese) cabbage, chopped
- 8 oz (225 g) shirataki noodles or konnyaku noodles, rinsed and drained
- 1/2 cup (120 ml) soy sauce
- 1/4 cup (60 ml) mirin
- 1/4 cup (60 ml) sake
- 3 tbsp (45 g) granulated sugar
- 1/2 cup (120 ml) dashi stock or water (optional to thin sauce)

Instructions

1. Combine soy sauce, mirin, sake and sugar in a bowl and stir until sugar dissolves to make the sukiyaki sauce; set aside. Heat a shallow cast-iron skillet or donabe over medium heat and add a little oil.
2. Sear a few slices of beef briefly to render flavor, then add some sauce and arrange tofu, mushrooms, scallions, cabbage and shirataki around the pan. Pour remaining sauce and a little dashi or water if desired, bring to a gentle simmer and cook until vegetables are tender and beef is cooked through.
3. As items finish, diners may dip hot ingredients into beaten raw egg (optional) and eat immediately. Replenish sauce or add water as needed and continue cooking until all ingredients are enjoyed.