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Brian Sunter

Homemade Sukiyaki

A delicious Japanese hot pot dish featuring thinly sliced beef and vegetables in a sweet-savory broth, inspired by the traditional preparation at Asakusa Imahan.

5 min 2 servings
main sukiyaki japanese hot-pot dinner
Scale
Units

Ingredients

  • 0.50 head hakusai
  • 2 stalks negi
  • 1 packet firm tofu
  • 1 packet shiitake mushrooms
  • 1 piece gobou
  • 1 bag toumyou
  • 1 bottle sukiyaki broth
  • 460 ml water
  • 300 gram beef
  • 2 raw eggs

Equipment

  • sukiyaki pot
  • induction cooker

Instructions

1

Clean and chop 0.50 head hakusai (Chinese cabbage) into bite-sized pieces.

2

Cut 2 stalks negi (Japanese leeks) into diagonal slices.

3

Cut 1 packet firm tofu into medium-sized cubes.

4

Clean 1 packet shiitake mushrooms .

5

Prepare 1 piece gobou (burdock root) and 1 bag toumyou (pea shoots) as needed.

Broth Setup

6

Dilute 1 bottle sukiyaki broth with 460 ml water (equal parts).

7

Pour into sukiyaki pot .

8

Arrange all ingredients on the table. Place pot on induction cooker and heat broth until bubbling, about 5 minutes .

9

Once broth is bubbling, begin cooking 300 gram beef (thinly sliced) individually. Cook each piece for a few seconds until it reaches desired doneness.

10

Add vegetables to the pot and let them simmer in the broth. The hakusai and tofu will absorb the broth's flavors as they cook.

Serving

11

Cook and eat as you go, starting with the meat. Alternate between different cuts of beef to appreciate their unique textures.

12

Let vegetables simmer in broth while enjoying the meat.

13

Dip cooked ingredients in 2 raw eggs (beaten) if desired.

14

Add more broth-water mixture if needed during cooking.

Storage

View Cooklang Source
recipe.cook 
---
title: Homemade Sukiyaki
description: "A delicious Japanese hot pot dish featuring thinly sliced beef and vegetables in a sweet-savory broth, inspired by the traditional preparation at Asakusa Imahan."
servings: 2
time: 45 minutes
tags: [sukiyaki, japanese, hot-pot, dinner, main]
cuisine: Japanese
difficulty: medium
---

Clean and chop @hakusai{1/2%head} (Chinese cabbage) into bite-sized pieces.

Cut @negi{2%stalks} (Japanese leeks) into diagonal slices.

Cut @firm tofu{1%packet} into medium-sized cubes.

Clean @shiitake mushrooms{1%packet}.

Prepare @gobou{1%piece} (burdock root) and @toumyou{1%bag} (pea shoots) as needed.

== Broth Setup ==

Dilute @sukiyaki broth{1%bottle} with @water{460%ml} (equal parts).

Pour into #sukiyaki pot{}.

Arrange all ingredients on the table. Place pot on #induction cooker{} and heat broth until bubbling, about ~{5%minutes}.

Once broth is bubbling, begin cooking @beef{300%gram} (thinly sliced) individually. Cook each piece for a few seconds until it reaches desired doneness.

> Don't overcook the beef - a few seconds per slice is usually sufficient.

Add vegetables to the pot and let them simmer in the broth. The hakusai and tofu will absorb the broth's flavors as they cook.

> Keep the broth at a gentle simmer rather than a rolling boil.

== Serving ==

Cook and eat as you go, starting with the meat. Alternate between different cuts of beef to appreciate their unique textures.

Let vegetables simmer in broth while enjoying the meat.

Dip cooked ingredients in @raw eggs{2} (beaten) if desired.

> Ensure eggs are safe for raw consumption in your region.

Add more broth-water mixture if needed during cooking.

> The meal is meant to be enjoyed slowly, cooking and eating as you go.

== Storage ==

> Consume all meat in one sitting.

> Leftover vegetables can be stored in the refrigerator and used within 2-3 days.