Sukiyaki is a popular Japanese hot pot dishすき焼き鍋 | japanese food | Hungry World Food Recipe

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 Sukiyaki Recipe　(すき焼き鍋レシピ）

Sukiyaki is a popular Japanese hot pot dish, made with thinly sliced beef, vegetables, tofu, and noodles simmered in a sweet-savory broth. It’s often cooked at the table and enjoyed with family or friends. Here’s a simple and delicious Sukiyaki recipe:


Ingredients (Serves 4):

For the broth (Warishita):
  • 1/2 cup soy sauce
  • 1/4 cup mirin (sweet rice wine)
  • 1/4 cup sake (Japanese rice wine)
  • 2 tablespoons sugar
  • 1/2 cup water or dashi broth (optional)
For the hot pot:
  • 400g thinly sliced beef (ribeye or sirloin, ideally cut paper-thin)
  • 1 block tofu (firm or silken, cut into cubes)
  • 1 bunch green onions (sliced into 2-inch pieces)
  • 1 small napa cabbage (cut into bite-sized pieces)
  • 1 pack shiitake mushrooms or enoki mushrooms (cleaned and trimmed)
  • 1 carrot (thinly sliced into rounds or decorative shapes)
  • 1 pack shirataki noodles (konjac noodles, drained)
  • 1 bunch shungiku (chrysanthemum greens) or spinach (optional)
  • 2 tablespoons vegetable oil (for cooking)
For dipping (optional):
  • 4 fresh eggs, lightly beaten (served in small bowls for dipping)


Instructions:

1. Prepare the Warishita (broth):

  • In a small saucepan, combine soy sauce, mirin, sake, sugar, and water (or dashi if using).
  • Heat gently and stir until the sugar dissolves, then set aside. This is your warishita, the sukiyaki sauce.

2. Prepare the Ingredients:

  • Arrange the sliced beef, tofu, vegetables, and noodles on a large platter for easy access during cooking.
  • Drain and rinse the shirataki noodles under hot water to remove any briny flavor.

3. Cooking Sukiyaki:

  • Heat a wide, shallow nabe (hot pot) or a large skillet over medium heat.
  • Add a little vegetable oil and sear the thinly sliced beef briefly on both sides. You don’t need to cook the beef fully at this stage—just brown it slightly for flavor. Remove the beef from the pot and set aside.
  • Pour in some of the warishita broth to deglaze the pan and bring it to a simmer.

4. Add Vegetables and Tofu:

  • Add the tofu, napa cabbage, green onions, carrots, mushrooms, and shirataki noodles to the pot in sections (try to keep ingredients grouped for presentation).
  • Add more warishita broth as needed, ensuring the ingredients are simmering in the flavorful liquid.

5. Simmer and Serve:

  • Once the vegetables and tofu start to soften, return the beef to the pot, adding it on top of the vegetables to gently cook through.
  • Add any tender greens like shungiku or spinach toward the end of cooking since they wilt quickly.
  • Let everything simmer together for about 5-7 minutes, ensuring the flavors meld.

6. Dipping with Raw Egg (Optional):

  • For a traditional experience, serve a small bowl of lightly beaten raw egg to each person. You can dip the cooked beef and vegetables into the egg before eating. (If raw egg isn't preferred, you can skip this step.)

7. Enjoy:

  • Sukiyaki is typically eaten directly from the pot. Diners can pick their favorite ingredients and continue adding more broth or vegetables as needed.

Tips:

  • Customize the ingredients: Feel free to add other vegetables like daikon, bok choy, or different mushrooms based on availability.
  • Adjust sweetness: If you prefer a less sweet broth, reduce the amount of sugar in the warishita.
  • Cooking at the table: If you have a portable stove, Sukiyaki is often cooked and served at the table, making it a fun, interactive meal.

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