Sukiyaki壽喜燒
Sukiyaki is a Japanese hot pot dish or nabemono, consisting of meat (usually thinly sliced beef) which is slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a shallow iron pot in a soy sauce-based broth. It is usually eaten with a dipping sauce of raw egg.
01Ingredients
- 500g thinly sliced beef (for sukiyaki)
- 1/2 head napa cabbage, cut into bite-sized pieces
- 1 leek, diagonally sliced
- 8-10 fresh shiitake mushrooms, stems removed, scored on top
- 1 package (100g) enoki mushrooms, root ends trimmed, separated
- 1 block (300g) firm tofu, drained, cut into 8 cubes
- 1 package (200g) shirataki noodles, rinsed and drained
- 1 bunch watercress, trimmed
- 4 large eggs (for dipping)
- 2 tbsp beef fat or vegetable oil
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/4 cup sake
- 2 tbsp sugar
Nutrition (per serving)485kcal
- Protein38.5g
- Carbs18.2g
- Fat28.1g
Fiber 3.2 gSodium 1285 mg
02Steps
- In a bowl, combine soy sauce, mirin, sake, and sugar. Mix until sugar dissolves.
- Heat a sukiyaki pot or large shallow pan over medium-high heat. Add beef fat or vegetable oil and melt it. Add a few slices of beef and sear quickly until browned.
- Pour a portion of the sukiyaki sauce over the beef. Arrange napa cabbage, leek, shiitake mushrooms, enoki mushrooms, tofu, and shirataki noodles around the beef.
- Cover the pot and simmer for about 5-7 minutes, or until vegetables are tender. Add more sukiyaki sauce as needed during cooking.
- Once cooked, add watercress and let it wilt briefly. Crack fresh eggs into individual small bowls to serve as a dipping sauce.
03Related recipes
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