Arrange ingredients in groups
Separate areas do not only look beautiful: beef, tofu, mushrooms and vegetables can be removed accordingly to their respective cooking point.
Japanese Recipe
Sukiyaki
The ingredients cook in stages directly at the table or in a wide pan. Beef remains delicate if it pulls only briefly 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 together from a flat pot. Warishita from soy sauce, Mirin, sake, sugar and Dashi provides a reliable spice base in the Kanto species. Meat, vegetables, tofu and Shirataki do not come in at the same time: solid ingredients start first, thin beef cooks only briefly. Raw eggs for dipping are traditional, here only pasteurized and optionally offered for food safety reasons.
Lunch
One-Pot Recipes
Dinner
Meat
Recipe
Sukiyaki
Sukiyaki is a Japanese hot pot dish with thin beef, tofu, shirataki, mushrooms, Chinese cabbage and leek in sweet-spicy warishita sauce.
Ingredients
4 servings
Method
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1
Prepare Warishita
Boil soy sauce, Mirin, sake, dashi and sugar. Simmer quietly for 2 minutes until the sugar is dissolved, then put aside.
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2
Pre-treat Shirataki
Rinse the pasta thoroughly, cook for 2 minutes in fresh water and drain. Cut into shorter pieces so that they can be more easily grasped later.
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3
Roast first aromas
Heat flat pot or large pan, spread oil or beef fat and brown leek on the cut surfaces for 2 minutes.
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4
Fill the pot in order
Use 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.
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5
Cook beef short
Place one third of the beef spread out and allow to cook gently 30 to 90 seconds in the boiling sauce depending on the thickness. Remove directly and eat.
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6
Continue cooking portions
Add more ingredients and sauce as soon as space is created in the pot. Add leaf green only in the last 1 to 2 minutes of a round.
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7
Serve safely
Place Sukiyaki directly from the pot in small bowls. If you want the traditional egg dip, use only one fresh pasteurized egg per person.
Kitchen know-how
Tips for Sukiyaki
Keep the beef fresh
All meat slices at the same time would cook. Small amounts remain tender and cool the sauce less strongly.
Variations
How to adapt this recipe
First fry some slices of beef with sugar and soy sauce directly in the greased pot. Then add vegetables and liquid.
Eat Sukiyaki directly from the sauce and serve with some grated daikon. The dish remains complete and does not need raw egg.
Nutrition per serving
690kcal
39.0 gCarbohydrates
48.0 gProtein
37.0 gFat
Values are estimates per serving 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 short cooking remove the typical packaging odor. In addition, the long noodles can be better portioned afterwards.
The added calcium of some products can influence the meat surface. Therefore, Shirataki does not put 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 add the finished portions in preheated bowls.
Yaki Dofu is firmer, slightly roasted on the outside and hardly decays in the pot. Well drained solid natural tofu is the best easily available alternative.
Keep cooking