Arrange ingredients in groups
Separate areas do not only look beautiful: beef, tofu, mushrooms and vegetables can be removed according to their respective cooking point.
Japanese Recipe
Sukiyaki
The ingredients are cooked in stages directly at the table or in a wide pan. Beef remains tender when it is only briefly pulled between vegetables and sauce.
Total time
1 hr 5 min
Calories
690 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Japanese hot pot with beef, tofu and vegetables
Sukiyaki is eaten in a flat pot together. In the Kanto style, Warishita provides a reliable basis for flavouring from soy sauce, mirin, sake, sugar and dashi. Meat, vegetables, tofu and shirataki do not enter the dish at the same time: solid ingredients start first, and thin beef only cooks briefly at a time. Raw eggs for dipping are traditional, are only pasteurised here for food safety reasons and are offered as an option.
Lunch
One-Pot Recipes
Dinner
Meat
Recipe
Sukiyaki
Sukiyaki is a Japanese hot pot dish with wafer-thin beef, tofu, shirataki, mushrooms, Chinese cabbage and leeks in sweet and spicy Warishita sauce.
Ingredients
4 servings
Method
-
1
Warishita
Bring soy sauce, mirin, sake, dashi and sugar to the boil. Simmer gently for 2 minutes until the sugar is dissolved, then set aside.
-
2
Pretreat Shirataki
Rinse the pasta thoroughly, boil in fresh water for 2 minutes and drain. Cut into shorter pieces so that they are easier to grip later.
-
3
First flavours roast
Heat a shallow pot or large frying pan, spread with oil or beef fat and brown the leeks on the cut sides for 2 minutes.
-
4
Fill pot in an orderly manner
Add the Chinese cabbage, tofu, shiitake, enoki and shirataki in groups. Pour in about two thirds of the Warishita and simmer gently for 6 to 8 minutes.
-
5
Cook beef short
Place one third of the beef spread out and simmer in the boiling sauce for 30 to 90 seconds, depending on the thickness. Remove and eat immediately.
-
6
Continue cooking portion by portion
Add more ingredients and sauce as soon as space is created in the pot. Add leafy green only in the last 1 to 2 minutes of a round.
-
7
Serve safely
Put the sukiyaki directly from the pot into small bowls. If you want the traditional egg dip, you can only use one fresh pasteurised egg per person.
Kitchen know-how
Tips for Sukiyaki
Always add fresh beef
All slices of meat would be overcooked at the same time, leaving small quantities tender and cooling the sauce less.
Variations
How to adapt this recipe
First fry some beef slices with sugar and soy sauce directly in a greased pot, then add vegetables and liquid.
Eat sukiyaki directly from the sauce and serve with a little grated daikon. The dish remains complete and does not require a raw egg.
Nutrition per serving
690kcal
39.0 gCarbohydrates
48.0 gProtein
37.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Sukiyaki
Warishita is the pre-mixed sukiyaki sauce made from soy sauce, mirin, sake, sugar and, depending on the recipe, dashi or water.
Rinse and cook for a short time to remove the typical smell of the packaging. In addition, the long noodles can be portioned better afterwards.
The added calcium of some products can affect the meat surface. Therefore, do not place shirataki directly under the raw beef and cook meat only briefly anyway.
Yes. Cook all ingredients in a large pan on the stove in portions and immediately place the finished portions in preheated bowls.
Yaki dofu is firmer, slightly roasted on the outside and hardly crumbles in the pot. Well drained solid natural tofu is the best easily available alternative.
Keep cooking