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Japanese · Dinner

Sukiyaki

A celebratory tabletop hot pot of thin beef, tofu, napa cabbage, mushrooms, and noodles simmered in glossy sweet-soy warishita, with rice and optional pasteurized egg.

About 1 hrTotal
About 1 hrActive
$$$Cost
AdvancedDifficulty
Makes 6 servings
Kanto-style sukiyaki with thin beef, tofu, napa cabbage, negi, shiitake, enoki, greens, and shirataki arranged in sweet-soy broth.

Equipment

  • Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.

Ingredients

1× recipe · Makes 6 servings

  • 1 cup sake
  • 1 cup mirin
  • 3/4 cup soy sauce
  • 1/3 cup sugar
  • 1 cup kombu dashi
  • 2 tablespoons neutral oil
  • 2 pounds well-marbled beef ribeye, sliced 1/8 inch thick
  • 1 large negi Japanese long onion or 2 leeks, cut diagonally
  • 1 pound napa cabbage, cut in 2-inch pieces
  • 14 ounces medium-firm tofu, drained and cut in 1-inch slabs
  • 8 fresh shiitake mushrooms, stemmed and scored
  • 7 ounces enoki mushrooms, trimmed into bundles
  • 7 ounces shirataki noodles, rinsed, parboiled, and drained
  • 8 ounces chrysanthemum greens or baby spinach
  • 6 cups cooked Japanese short-grain rice
  • 6 pasteurized large eggs, optional for dipping

Instructions

  1. Bring sake and mirin to a boil in a saucepan for 2 minutes. Stir in soy sauce, sugar, and kombu dashi until dissolved; keep the warishita warm. Arrange beef and all vegetables, tofu, and noodles on separate platters.

  2. Set a on a stable, ventilated tabletop burner. Heat oil, brown half the negi, then sear a few beef slices just until they reach 145°F. Add enough warishita to cover the bottom by 1/2 inch.

  3. Add the remaining negi, napa cabbage stems, tofu, shiitake, enoki, and shirataki in distinct sections, keeping shirataki away from raw beef. Simmer gently until cabbage stems soften, 5 minutes; add leafy cabbage and greens.

  4. Diners add beef in small batches with dedicated raw-meat tongs, simmer it to 145°F, and transfer cooked food with separate utensils. Replenish warishita and ingredients gradually rather than crowding the pot.

  5. Serve with rice. If desired, each diner may cool bites briefly in an individual pasteurized egg; omit egg for anyone who should avoid even pasteurized undercooked egg, and discard all tabletop leftovers that contacted raw-meat utensils.

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