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Enjoy Sukiyaki, a popular Japanese Beef Hot Pot often cooked and served at the table, in the comfort of your own home. Especially satisfying on cooler days. |RotiNRice.com

Sukiyaki (Japanese Beef Hot Pot)

Enjoy Sukiyaki, a popular Japanese Beef Hot Pot often cooked and served at the table, in the comfort of your own home. Especially satisfying on cooler days.
Author : Linda Ooi
Course : Main Dish
Cuisine : Japanese
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings : 4
Calories : 381kcal

Ingredients
  

  • 4 to 8 shitake mushrooms
  • 1 package shirataki noodles (7 oz)
  • 1 package firm tofu (cubed) (12 oz/340g)
  • 1 medium onion (thinly sliced)
  • 4 green onions (cut at a diagonal into 2-inch lengths)
  • 1 leek (cut at a diagonal into ¼ inch thick slices)
  • 8 oz shungiku / tong ho / garland chrysanthemum, remove stems, wash, and drain (225g)
  • 4 large Napa cabbage leaves (sliced)
  • 1 lb thinly sliced beef (450g)
  • 1 tbsp vegetable oil
  • 1 tbsp granulated sugar
  • A few tbsp ponzu and goma dare for dipping

Warishita Sauce

  • 1 cup water (240ml)
  • ½ cup mushroom soaking liquid (120)
  • ½ tsp dashi
  • ¼ cup mirin (Japanese cooking wine) (60ml)
  • ¼ cup soy sauce (60ml)

Instructions
 

  • Wash and soak mushrooms in hot water for about 30 minutes until soften. Remove stems, strain, and reserve ½ cup (120ml) soaking liquid.
  • In a large non-stick pan, sear tofu, about 2 minutes on each side. Transfer to a bowl and set aside.
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  • Par-boil shirataki noodles in a small pan for 2 to 3 minutes. Remove and rinse in cold water. Drain and set aside.
  • Arrange mushrooms, shirataki noodles, onion, green onions, leek, garland chrysanthemum , and Napa cabbage on a large platter or 2 separate plates. Beef should be placed on a separate plate.
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  • Combine all sauce ingredients in a jug.
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  • If you plan to cook at the table, then transfer everything to the table. You will also need a portable stove and a shallow cast iron pan. Prepare a bowl of rice and an empty bowl for each person. Alternatively, cooking may be done on the stove. Then transfer the entire pan to the table.
  • Heat oil in the cast iron pan. Add onion and cook until soft and translucent, about 2 minutes.
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  • Add sugar and pour in half of the warishita sauce. Bring sauce to a gentle boil.
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  • Add half the mushrooms, shirataki noodles, leek, and Napa cabbage preferably side by side and not mixed. Keep space for green onions, garland chrysanthemum, and beef. Cook for 1 to 2 minutes.
  • Add half the green onions, garland chrysanthemum, and beef. Continue to cook until beef change color, about another 1 to 2 minutes. Dish out into individual bowls and serve immediately.
  • Place the rest of the ingredients in the pan while you enjoy the first cooked batch beef and vegetables.

Nutrition

Calories: 381kcal
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