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Traditional Beef Sukiyaki

Shruthi
Paper-thin beef cooks quickly and becomes tender in the flavorful sauce.A sweet-savory warishita sauce provides the signature Sukiyaki flavor.Tofu and shiitake mushrooms absorb the sauce beautifully.Napa cabbage and green onions add freshness and texture.Shirataki noodles provide a pleasantly chewy contrast.Serve traditionally with beaten egg for dipping if desired.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Main Course
Cuisine Japanese
Servings 4
Calories 700 kcal

Ingredients
  

For the Sukiyaki

  • 1¼ lb (570 g) thinly sliced beef, preferably well-marbled
  • 8 ounces (225 g) firm tofu, cut into cubes
  • 7 ounces (200 g) shirataki noodles
  • 4 shiitake mushrooms, stems removed
  • 1 cup napa cabbage, chopped
  • 1 bunch green onions, cut into 2-inch pieces
  • ½ cup enoki mushrooms
  • 1 small carrot, thinly sliced
  • 1 cup chrysanthemum greens or spinach, optional
  • 2 tablespoons neutral cooking oil

For the Warishita Sauce

  • ½ cup soy sauce
  • ½ cup mirin
  • ¼ cup sake
  • ¼ cup water
  • 3 tablespoons granulated sugar

Instructions
 

Prepare the Shirataki

  • Place the shirataki noodles in a pot of boiling water.
    Blanch them for approximately 2–3 minutes.
    Drain thoroughly and cut the noodles into shorter, manageable lengths.
    Set aside.

Prepare the Tofu

  • Drain the tofu well.
    Cut it into bite-sized cubes or rectangular pieces.
    Pat gently with paper towels to remove excess moisture.

Prepare the Vegetables

  • Wash all vegetables thoroughly.
    Cut the napa cabbage into manageable pieces.
    Trim and slice the green onions into approximately 2-inch sections.
    Remove the stems from the shiitake mushrooms and make decorative cuts in the caps if desired.
    Trim the enoki mushrooms.
    Thinly slice the carrot.
    Keep the vegetables separated because they will be added to the pot at different times.

Prepare the Beef

  • Use very thinly sliced, well-marbled beef.
    If the beef is difficult to slice, partially freeze it for approximately 20–30 minutes before slicing.
    Keep the beef chilled until ready to cook.

Make the Warishita Sauce

  • Add soy sauce, mirin, sake, water, and sugar to a small saucepan.
    Heat gently while stirring until the sugar dissolves.
    Do not boil aggressively.
    Remove from heat and set aside.

Heat the Sukiyaki Pot

  • Place a large shallow skillet, cast-iron pan, or traditional sukiyaki pot over medium heat.
    Add the cooking oil.

Sear Some of the Beef

  • Add a few slices of beef to the hot pot.
    Sear briefly until the meat begins to brown.
    For an extra-rich traditional flavor, sprinkle a little sugar over the beef before adding some of the sauce.

Add the Warishita

  • Pour some of the prepared warishita sauce into the pot.
    Allow the beef to simmer briefly so it absorbs the sweet-savory flavors.
    Do not overcook the beef.

Simmer

  • Cook the ingredients for approximately 5–10 minutes.
    Add vegetables according to their cooking time.
    Napa cabbage should become tender, mushrooms should soften, and tofu should absorb the sauce.

Add More Beef

  • As the ingredients cook, add additional thinly sliced beef to the pot.
    Because the slices are extremely thin, they may require only 30–60 seconds to cook.
    Avoid overcooking them.

Add the Greens

  • Add chrysanthemum greens or spinach toward the end.
    Cook just until wilted.

Prepare the Egg

  • If using traditional raw egg for dipping, crack one fresh egg into an individual bowl for each diner.
    Beat gently with chopsticks or a fork.

Serve

  • Place the hot pot in the center of the table if using a suitable tabletop burner.
    Each person can take cooked beef and vegetables and dip them into the beaten egg before eating.
    Continue adding ingredients and warishita to the pot as the meal progresses

Notes

  • Choose well-marbled beef: Marbling helps keep the thin slices tender and flavorful.
  • Slice the beef very thinly: Sukiyaki beef should cook almost instantly.
  • Blanch shirataki first: This improves their texture and removes excess odor.
  • Do not overcook beef: Thin slices become tough quickly.
  • Adjust the sauce: Warishita can be diluted with water or dashi if it becomes too strong.
  • Cook ingredients in batches: This prevents the pot from becoming overcrowded.
  • Keep the broth simmering gently: A moderate temperature prevents vegetables from becoming mushy.
  • Use safe eggs: If serving with raw egg, choose pasteurized eggs where available and follow local food-safety guidance.
Keyword Beef Hot Pot, Japanese Hot Pot, Japanese Sukiyaki, Sukiyaki Recipe, Traditional Beef Sukiyaki, Warishita Sauce