You can travel to Japan to get a true sukiyaki experience, but you can save a lot of money on traveling and eating out by making it in the comfort of your own. Here is a sukiyaki recipe we recommend.
Course Main Course
Cuisine Japanese
Keyword Beef, Hot pot, Steak
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
Servings 4people
Calories 468kcal
Author Joost Nusselder
Cost $15
Ingredients
Ingredients for Sukiyaki Sauce:
2tbspsake
¼cupmirin
1tbspbrown sugar
¼cupsoy sauce
Ingredients for Sukiyaki:
½blockfirm tofu cut into ½” thick slices
5driedshiitake mushrooms rehydrated
1packageenoki mushrooms with ends trimmed and rinsed
2cupsnapa cabbage cut into 2” pieces
2cupstong ho (chrysanthemum greens, washed)
2scallions with white and green parts separated
1bundledried mung bean vermicelli noodles
1tbspvegetable oil
12oz.thinly sliced fatty beef
2cupsdashi stock (or mushroom soaking liquid or chicken stock)
In a pot on your stove, add 2 tbsp. sake, ¼ cup mirin, 1 tbsp. brown sugar and ¼ cup soy sauce. Bring to a boil over medium heat. Make sure all sugar is dissolved. Then turn off heat and transfer mixture to a bowl.
Prepare all sukiayaki ingredients including tofu slices, shiitake mushrooms, enoki mushrooms, napa cabbage, tong ho and scallions. Set aside on a plate. Soak dried vermicelli noodles in water for 10 minutes.
Heat 1 tbsp. vegetable oil in a pan. Fry white parts of the scallion in the oil for 10 minutes. Chop green parts of scallions finely and set aside.
Add sliced beef to the pan with the scallions. Sear the beef for 10 seconds and add a drizzle of the sukiyaki sauce. Fry the meat until it begins to brown; it should still be a little bit pink. Remove from pot and set aside.
Add the rest of the sukiyaki sauce and 2 cups stock. Bring to a boil. Add tofu, mushrooms, napa cabbage and tong ho to pot in sections. Drain vermicelli noodles and add them to the pot. Cover pot and bring to a boil. Simmer until the ingredients are cooked through 5-7 minutes.
Remove the cover, add the beef back to the pot. Sprinkle with chopped scallions and enjoy with rice and egg yolk (if desired).