Entree: Japan – すき焼き ➤ Sukiyaki (Japanese hot-pot style simmered 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 15 min

Cook 20 min

Total 35 min

Ingredients

- 1 lb (454 g) thinly sliced beef (sukiyaki cut) (such as ribeye)
- 8 oz (225 g) firm tofu, cut into 1-inch (2.5 cm) cubes
- 4 cups (200 g) napa cabbage, chopped
- 1 cup (75 g) shiitake mushrooms, stems removed and caps sliced
- 8 oz (225 g) shirataki noodles, drained and rinsed
- 4 green onions, cut into 2-inch (5 cm) pieces
- 1/2 cup (120 ml) soy sauce
- 1/2 cup (120 ml) mirin
- 1/4 cup (60 ml) sake
- 1/4 cup (60 ml) sugar
- 1 cup (240 ml) dashi stock
- 4 large eggs (optional, for dipping)

Instructions

1. In a shallow pot or wide skillet, combine 1/2 cup (120 ml) soy sauce, 1/2 cup (120 ml) mirin, 1/4 cup (60 ml) sake, 1/4 cup (60 ml) sugar, and 1 cup (240 ml) dashi; heat until sugar dissolves.
2. Arrange beef, tofu, napa cabbage, shiitake, shirataki noodles, and green onions on separate plates for easy addition to the pot.
3. Bring the broth to a gentle simmer; add a few pieces of vegetable and tofu to build flavor.
4. Add a portion of thinly sliced beef to the simmering broth and cook briefly until just done, then add more vegetables and noodles as desired, simmering until tender.
5. Optionally, beat eggs in individual bowls for dipping and dip cooked ingredients into raw egg before eating (traditional) or skip eggs if preferred.
6. Continue cooking and replenishing broth and ingredients, serving family-style until all components are consumed.