Entree: Japan – Kansai – すき焼き ➤ Sukiyaki (Hot pot with thinly sliced beef and vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 1 lb (454 g) thinly sliced beef (ribeye or sirloin), well-marbled
- 8 oz (225 g) firm tofu, cut into 1-inch (2.5 cm) cubes
- 4 cups (100 g) Napa cabbage, sliced into 1-inch (2.5 cm) pieces
- 1 cup (100 g) shiitake mushrooms, stems removed
- 1 medium leek or 2 green onions, cut into 2-inch (5 cm) lengths
- 4 oz (115 g) shirataki noodles (konnyaku), rinsed and drained
- 1/2 cup (120 ml) soy sauce
- 1/4 cup (60 ml) mirin
- 1/4 cup (60 ml) sake
- 1/4 cup (60 ml) dashi stock or low-sodium chicken stock
- 2 tbsp (25 g) granulated sugar
- 1 tbsp (15 ml) vegetable oil
- Optional: raw eggs for dipping (not included) — handle with food-safety caution

Instructions

1. Step 1
   Arrange sliced beef, tofu, cabbage, mushrooms, leeks, and shirataki noodles on plates for easy access. Mix soy sauce, mirin, sake, dashi, and sugar in a bowl to make the sukiyaki sauce.
2. Step 2
   Heat a shallow cast-iron or sukiyaki pan over medium heat and add oil. Sear a few slices of beef briefly to render fat and flavor the pan.
3. Step 3
   Add some of the sauce to the pan, then add a portion of vegetables and tofu. Simmer gently until vegetables begin to soften, about 3–5 minutes.
4. Step 4
   Add more beef slices in batches, dipping and cooking briefly in the simmering broth until just cooked through. Continue adding sauce and ingredients, simmering and eating family-style as items finish.
5. Step 5
   Serve pieces directly from the pan, optionally dipping into a beaten raw egg (traditional) or eating without. Replenish sauce and stock as needed while cooking.