Sukiyaki

Name: Sukiyaki
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 lb beef ribeye (thinly sliced), frozen then thawed slightly; 12 oz firm tofu, cubed; 4 cups napa cabbage, cut into 2-inch pieces; 8 oz shiitake mushrooms, halved; 4 oz green onions, cut into 2-inch lengths; 4 oz carrots, thin diagonals; 1/4 cup soy sauce; 3 tbsp mirin; 2 tsp sugar; 2 cups dashi stock; 2 tbsp beef fat or vegetable oil; 4 raw eggs (for dipping)

Japanese hot pot with thinly sliced beef, vegetables, and tofu simmered in a sweet-savory broth at the table.

40 minMediumServes 4520 cal/serving

JapaneseDinnerStovetopStandard

Ingredients

1 lb beef ribeye (thinly sliced), frozen then thawed slightly
12 oz firm tofu, cubed
4 cups napa cabbage, cut into 2-inch pieces
8 oz shiitake mushrooms, halved
4 oz green onions, cut into 2-inch lengths
4 oz carrots, thin diagonals
1/4 cup soy sauce
3 tbsp mirin
2 tsp sugar
2 cups dashi stock
2 tbsp beef fat or vegetable oil
4 raw eggs (for dipping)

Instructions

1

Combine 2 cups dashi stock, 1/4 cup soy sauce, 3 tbsp mirin, and 2 tsp sugar in a small bowl to make the broth.
2

Heat 2 tbsp beef fat or vegetable oil in a tabletop hot pot or large skillet over medium-high heat.
3

Arrange 1 lb frozen then thawed slightly beef ribeye (thinly sliced) on one side of the pot. When edges curl, push to the side.
4

Add 4 cups cut into 2-inch pieces napa cabbage, 8 oz halved shiitake mushrooms, 4 oz cut into 2-inch lengths green onions, and 4 oz thin diagonals carrots to the pot in sections.
5

Pour the broth over everything and bring to a gentle simmer.
6

Add 12 oz cubed firm tofu pieces and cook until vegetables are tender, about 10 minutes.
7

Guests dip each piece in beaten 4 raw eggs (for dipping) before eating - the hot broth cooks the eggs instantly.

Questions

Can I make Sukiyaki gluten-free?

Yes. The gluten in this entry is 1/4 cup soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Sukiyaki keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Sukiyaki?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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