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

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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.

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Questions

How do I know when Sukiyaki is done?

Go by the cues in the method rather than the clock. Step 6: cook until vegetables are tender.

Is there a substitute for dashi in Sukiyaki?

The entry for Sukiyaki calls for 2 cups dashi stock. In its place: Light chicken or vegetable stock with a splash of soy sauce works. For something closer, steep a piece of kombu or a few dried shiitake in hot water for 20 minutes.

Can I use a different firmness of tofu instead of tofu in Sukiyaki?

Go firmer, not softer. Extra-firm stands in for firm anywhere; anything softer breaks up when it is fried or stirred. Press it for 15 minutes either way. As written, the entry for Sukiyaki uses 12 oz firm tofu, cubed.

How many calories are in Sukiyaki?

One serving (the recipe makes 4) is about 520 calories, with 38 g protein, 18 g carbohydrate and 32 g fat, plus 4 g fiber and 1200 mg sodium.

How long does Sukiyaki keep?

Refrigerate what is left of Sukiyaki within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

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