Classic Sukiyaki
This sukiyaki recipe features thinly sliced beef and an assortment of fresh vegetables simmered in a savory-sweet dashi-based sauce. The ingredients are cooked tableside, creating an interactive and flavorful dining experience perfect for sharing.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 626 kcal
Allergen information: may contain eggs, fish, gluten, soy, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 400 gbeef sirloin, very thinly sliced
- 350 gnapa cabbage, cut into 5cm pieces
- 300 gfirm tofu, cut into 2cm cubes
- 100 gshiitake mushroom, stems removed
- 100 genoki mushroom, roots trimmed
- 4 pcsscallion, cut into 5cm pieces
- 200 gshirataki noodle, rinsed and drained
- 1 tbspbeef fat
sukiyaki sauce
- 0.5 cupsoy sauce
- 0.5 cupmirin
- 0.25 cupsake
- 3 tbspsugar
- 0.5 cupdashi, or water(optional)
for dipping
- 4 pcsegg, raw
Equipment
large shallow pot · electric skillet · small bowls
The method
Step by step
- 1
Prepare the sukiyaki sauce by combining the soy sauce, mirin, sake, sugar, and dashi (if using) in a small bowl.
About 2 min
- 2
Arrange all the prepared vegetables, tofu, shirataki noodles, and beef on a large platter.
About 5 min
Cook’s note: This makes it easy to add ingredients to the pot during cooking.
- 3
Heat a large, shallow pot or electric skillet over medium heat.
About 1 min
Cook’s note: A traditional sukiyaki pot is ideal, but any wide, shallow pot works.
- 4
Melt the beef fat in the hot pot, coating the bottom evenly.
About 1 min
Cook’s note: If you don't have beef fat, a neutral oil like canola can be used.
- 5
Sear a few slices of beef in the rendered fat until lightly browned, then push them to one side of the pot.
About 2 min
Cook’s note: Do not overcrowd the pot; cook in batches if necessary.
- 6
Add some of the firmer vegetables like napa cabbage and tofu to the pot, arranging them artfully.
About 2 min
- 7
Pour about one-third of the sukiyaki sauce over the ingredients in the pot.
About 1 min
- 8
Cover the pot and simmer for 5-7 minutes, or until the vegetables soften and the beef is cooked through.
About 7 min
- 9
Crack the raw eggs into individual small bowls for dipping.
About 1 min
Cook’s note: The hot ingredients are dipped into the raw egg, which cooks them slightly and adds a rich, creamy coating.
- 10
Serve the cooked ingredients directly from the pot, dipping them into the raw egg before eating.
- 11
Continue adding remaining ingredients and sauce to the pot in batches as you eat, simmering until cooked.
Cook’s note: Sukiyaki is a communal meal; enjoy the process of cooking and eating together.
Per serving
Nutrition
- Calories
- 625.7kcal
- Protein
- 44.2g
- Carbs
- 33.2g
- Fat
- 32.9g
- Fibre
- 3.3g
- Sugar
- 24.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftover cooked sukiyaki in an airtight container in the refrigerator.
Reheat leftovers gently in a pot on the stove over medium-low heat until warmed through.
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