Main CourseDinner

Classic Sukiyaki

Name: Classic Sukiyaki
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: japanese
Ingredients: 400 g beef sirloin very thinly sliced; 350 g napa cabbage cut into 5cm pieces; 300 g firm tofu cut into 2cm cubes; 100 g shiitake mushroom stems removed; 100 g enoki mushroom roots trimmed; 4 pcs scallion cut into 5cm pieces; 200 g shirataki noodle rinsed and drained; 0.5 cup soy sauce; 0.5 cup mirin; 0.25 cup sake; 3 tbsp sugar; 0.5 cup dashi or water (optional); 4 pcs egg raw; 1 tbsp beef fat

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

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

50%Score

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

Storage

Store any leftover cooked sukiyaki in an airtight container in the refrigerator.

Reheating

Reheat leftovers gently in a pot on the stove over medium-low heat until warmed through.