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Sukiyaki

Name: Sukiyaki
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: JP
Ingredients: 120 ml soy sauce; 120 ml mirin; 60 ml sake; 3 tbsp sugar; 120 ml water; 1 tbsp beef fat or vegetable oil; 500 g well-marbled beef (ribeye or sirloin), very thinly sliced; 300 g firm tofu, cut into thick squares; 2 Japanese leeks (negi) or 1 large leek, sliced diagonally; 8 shiitake mushrooms, stems removed; 100 g enoki mushrooms; 200 g shirataki noodles, drained and rinsed; ¼ napa cabbage, cut into chunks; 1 bunch shungiku (chrysanthemum greens) or spinach; 4 very fresh eggs, for dipping; to serve steamed Japanese rice

Photo : 0xk / Unsplash

25m

Prépa

20m

Cuisson

Portions

Facile

Difficulté

Fondue japonaise de bœuf émincé, tofu, poireau et champignons dans une sauce sucrée au soja, trempés dans l'œuf battu.

#japanese#hot-pot#beef#tofu#sharing#winter

Portions

4portions

Ingrédients

Nutrition

calories650

protein40g

carbs38g

fat36g

fiber5g

Par portion

Étapes

Make the warishita sauce

In a small pan over medium heat, stir the soy sauce, mirin, sake, sugar and water until the sugar fully dissolves, about 1–2 minutes. Set the sauce aside.

120 ml soy sauce
120 ml mirin
60 ml sake
3 tbsp sugar
120 ml water

✅ C'est prêt quand : sugar is fully dissolved, sauce looks clear

⏱1:30

Prepare the ingredients

Arrange the beef, tofu, leeks, shiitake, enoki, shirataki noodles, napa cabbage and shungiku on large platters near the table so everything is ready before cooking.

500 g beef
300 g tofu
2 leeks
8 shiitake mushrooms
100 g enoki mushrooms
200 g shirataki noodles
¼ napa cabbage
1 bunch shungiku

✅ C'est prêt quand : all ingredients are arranged and ready on the platters near the table

Sear the first beef

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Simmer the vegetables

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Cook and eat

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Make the warishita sauce

In a small pan over medium heat, stir the soy sauce, mirin, sake, sugar and water until the sugar fully dissolves, about 1–2 minutes. Set the sauce aside.

120 ml soy sauce
120 ml mirin
60 ml sake
3 tbsp sugar
120 ml water

✅ C'est prêt quand : sugar is fully dissolved, sauce looks clear

⏱1:30

Prepare the ingredients

Arrange the beef, tofu, leeks, shiitake, enoki, shirataki noodles, napa cabbage and shungiku on large platters near the table so everything is ready before cooking.

500 g beef
300 g tofu
2 leeks
8 shiitake mushrooms
100 g enoki mushrooms
200 g shirataki noodles
¼ napa cabbage
1 bunch shungiku

✅ C'est prêt quand : all ingredients are arranged and ready on the platters near the table

Sear the first beef

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Simmer the vegetables

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Cook and eat

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

History & Culture

The Story Behind the Dish

📍 Kansai and Tokyo📅 Meiji era (late 19th century)🍲 JP

Eating beef was uncommon in Japan for centuries. When the country opened up in the Meiji era, beef hot pots called gyunabe became fashionable in Tokyo, and evolved into sukiyaki.

Today it's a dish for special occasions, such as New Year or family celebrations, cooked together at the table.

⭐ Why It's Famous

Sweet, savoury beef with silky egg is pure luxury, and cooking it together makes it a celebration.

💡 Fun Fact

The Kansai style starts by searing the beef with sugar and soy directly in the pan, while the Kanto (Tokyo) style simmers everything in pre-mixed warishita sauce.

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