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Sukiyaki (Japanese Beef Hot Pot)
Sukiyaki (Japanese Beef Hot Pot) Recipe
This is an easy one-pot Japanese meal.
Ingredients:
- 200g thinly sliced beef
- 1 organic raw egg for dipping optional
- 200g napa cabbage sliced
- 100g shungiku (Japanese garland chrysanthemum/locally known as “tang oh”)
- 150g seared firm tofu, sliced
- ito konnyaku or shirataki noodles (jelly-like noodles) cooked in boiling water for 2 minutes, then plunged in ice water bath for a few minutes and drained
- 1 stalk negi (Japanese scallion) sliced thinly and diagonally
- 4 shiitake mushrooms stalk removed, then make a 6-star flower cut on the mushroom cap
- enoki mushrooms or hon shimeji ends trimmed
- cooked udon or soba noodles
(A) Sukiyaki Sauce (P.S. I doubled the quantity stated in the original recipe)
- 100ml sake
- 50ml mirin
- 50ml light soy sauce
- 2 tbsp sugar
Directions:
- Bring the ingredients at (A) to a simmer. Set aside.
- In a wide & shallow sukiyaki pot, add beef and a few tablespoons of sukiyaki sauce. Push the beef to one side. Add the other ingredients and the remaining sukiyaki sauce. Cover with lid and simmer for a few minutes.
- When serving, you may dip the ingredients in raw beaten egg. Add cooked udon or soba noodles at the end to soak up the remaining broth.
Noob Cook Tips
1. Ingredients substitution- Japanese seared tofu: any type of firm tofu; shungiku: any dark leafy greens; ito konnyaku or shirataki noodles: local tang hoon/glass noodles (soak in water before adding at the last step); negi: large spring onions (the type that resembles leeks) or regular spring onions.
2. Do not place ito konnyaku near the beef as the calcium contained in the noodles may make beef tough.
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Your ingredients always look so fresh….like you just plucked them from the garden and put them in the pan! So beautiful wiffy!
Delicious! My half-Japanese bf would adore this dish and so would I! ;-)
A very comforting soup perfect for cold weather! This soup is full of nutrients and flavour. It’s always my favourite choice! ;)
I made a terribly simplified version of this once for my boyfriend who lived in Japan for a year. I think he’d enjoy this one much more. Looks fantastic!
hi
may i know where u get this pot? i went to isetan scott but could not find it
Hi Wiffy, just to check Phoon Huat @ Pandan Loop sells the Japanese pots? I thought they are selling bakery stuff instead? I was looking high and low in Singapore for these pots… my old pots were bought from Tokyo !!! If they are indeed sold in Singapore I would be so delighted !
sorry it’s at Sia Huat not Phoon Huat http://www.siahuat.com/
Thanks for this recipe. I made it this evening for dinner.
hi!may i know wherecan i get the shirataki noodles?
hi, I saw them at Sakuraya Fish Market, Singapore
thanks for sharing, your site is inspiring!
Hi , can I use it as a steamboat broth by adding some water?
yes, you can though I personally think this tastes as a one-pot meal rather than a Chinese-style steamboat base.
i love your blog