Buzz
Sukiyaki is a traditional Japanese hot pot dish made with beef and vegetables, typically enjoyed during the colder months. In Japan, meat is considered a luxury and is often reserved for special occasions. As a result, Sukiyaki is usually savored on significant days, such as right after payday. However, if you're simply looking to enjoy a heartwarming meal with friends or family, this easy-to-make and delicious Sukiyaki hot pot is an excellent choice.
Ingredients
Meat, Vegetables, and Noodles
- 350g beef tenderloin or a similar cut, thinly sliced
- 1/4 cup beef fat; if unavailable, substitute with a few tablespoons of vegetable oil or butter
- 230g grilled tofu (yaki); firm tofu works well
- 1 small Napa cabbage or half a large one
- 12 shiitake mushrooms and 1 pack of enoki mushrooms; Portobello mushrooms can be used as an alternative
- 1 large green onion (negi) or half a bunch of smaller green onions
- 2 bundles of chrysanthemum greens (shungiku); watercress, spinach, or any leafy greens you prefer
- 1 pack of konjac noodles (shirataki) or any transparent noodles you like
- 1 raw egg per person (optional)
- 1 pack of frozen or fresh Udon noodles (optional)
Sukiyaki Sauce
- 1/2 cup cooking Sake
- 1/2 cup Mirin (Japanese rice wine similar to Sake)
- 1/3 cup soy sauce
- 1/4 cup raw sugar or granulated sugar
Steps
Preparing the Ingredients
Place Shirataki noodles in a pot of cold water and bring to a boil. Once the water boils, turn off the heat and drain the noodles. Then, transfer them to a bowl of cold water.
- Shirataki noodles don’t require extensive cooking. Simply waiting for the water to boil is enough to remove their distinct odor. After blanching, the noodles will fully absorb the flavors of the Sukiyaki sauce.
- If using other types of noodles, follow the package instructions and briefly boil them, ensuring they aren’t overcooked.
Slice the beef as thinly as possible or ask your butcher to do it for you. Sukiyaki is best enjoyed with ultra-thin slices of beef. Therefore, opt for tenderloin or a similar cut for easier slicing.
- If you plan to slice the beef yourself, refrigerate it for a few hours. Slightly firm but not fully frozen meat is easier to cut thinly.
Separate the stems of the Napa cabbage before cutting the leaves. The stems are typically tougher and require longer cooking times. Cut the stems into 2.5 cm (or thinner) pieces, then slice the leaves into larger chunks.
Prepare the mushrooms. If shiitake mushrooms aren’t available, use other varieties and cut them into bite-sized pieces. For shiitake mushrooms, follow these steps:
- Use a knife to remove the stems. Create a small star or cross pattern on the mushroom caps. Imagine a straight line across the cap, then make a 30-degree angled cut. Only remove a small portion of the cap to reveal the white flesh. Rotate the knife and make another angled cut. Add a perpendicular cut to form a cross, and another to create a star shape.
- For enoki mushrooms, simply rinse them and trim off the roots.
Cut the green onions diagonally into 2.5 cm pieces.
Separate the leaves from the stems of the chrysanthemum greens. For spinach or watercress, rinse thoroughly and remove the stems, keeping only the leaves.
Prepare the Sukiyaki sauce. Combine 1/2 cup of Sake, 1/2 cup of Mirin, 1/3 cup of soy sauce, and 1/4 cup of sugar in a pot. Bring the mixture to a gentle boil over medium heat. Remove it from the heat as soon as it starts boiling. The goal is to allow the alcohol in the Sake to evaporate, not to reduce the sauce.
Cooking Sukiyaki Hot Pot
Heat a large hot pot over medium heat. Traditionally, Sukiyaki is cooked in a cast iron or clay pot placed over a portable stove. This method allows you to enjoy the dish piping hot at the table. If you don’t have a hot pot or portable stove, an electric skillet can be used for tabletop cooking.
- If neither a hot pot nor an electric skillet is available, you can still prepare Sukiyaki on a regular stovetop. Just ensure you use a large pot with a well-fitting lid.
Add beef fat, pork fat, or other types of fat to the pot. Traditional Sukiyaki uses beef fat, but you can substitute it with pork fat or even vegetable oil for a healthier option.
Place the thinly sliced beef into the pot and cook until it loses its pink color. The beef will continue to cook as you prepare other ingredients, so avoid overcooking it. Once the beef is no longer pink, push it to one side of the pot to prevent it from cooking too quickly.
- Some chefs add Sukiyaki sauce to the pot while cooking the beef. The sauce will bubble and reduce quickly due to the soy sauce content.
- Others prefer to sprinkle raw sugar over the beef while cooking to add sweetness. You can choose either method or use both, depending on your preference.
Add the Napa cabbage stems, grilled tofu, and mushrooms to the pot. Ensure each ingredient is placed separately. Arrange them in different sections of the pot without mixing.
Place the Shirataki noodles in the pot, keeping them away from the beef. The noodles contain compounds that can toughen the beef, so they should not be cooked near it.
Add the remaining ingredients to the pot. Include the Napa cabbage leaves, chrysanthemum greens, and green onions. Keep each ingredient separate.
Pour the remaining Sukiyaki sauce into the pot and cover it.
Simmer for 3-5 minutes or until the beef is fully cooked and the cabbage stems are tender.
Enjoying Sukiyaki
Crack a raw egg into a separate bowl for each person to use as a dipping sauce. Traditional Sukiyaki is served with a raw egg dip. While this combination might seem unusual at first, it’s surprisingly delicious once you try it.
- However, you can skip this step if you’re concerned about salmonella in raw eggs or simply dislike the taste. That said, salmonella in raw eggs is extremely rare.
Dip the cooked meat and vegetables into the raw egg before eating. Simply pick up the desired ingredients from the hot pot and dip them into the egg.
- If dining with strangers, use the opposite end of your chopsticks to pick food from the shared pot. This is considered polite dining etiquette.
Add more meat and vegetables to the pot as you eat. If you have too many ingredients to fit in the pot initially, you can add them gradually while eating. Meat and leafy greens cook faster than other ingredients.
Leftover broth can be saved and used with Udon noodles the next day. In Japan, it’s common to repurpose leftover Sukiyaki broth as a base for Udon noodles. If the broth is insufficient, you can prepare additional Sukiyaki sauce to mix in. Before serving, bring the broth to a boil and then simmer. If the broth is too salty, add 1/3 cup of water to adjust the flavor.
Tips
- To enjoy Sukiyaki the traditional Japanese way, consider purchasing a portable stove for tabletop cooking.
- You can buy pre-packaged "Sukiyaki Sets" at supermarkets. These sets include pre-cut ingredients, excluding meat, tofu, and sauce. While this simplifies preparation, the flavor may not match homemade Sukiyaki.
- Sukiyaki is a favorite among children. Kids enjoy the sweetness of the dish and love picking their favorite ingredients from the pot.
Warnings
- If using a portable stove, ensure it’s placed in a well-ventilated area away from flammable objects.
- When using raw eggs, opt for organic or free-range eggs to minimize the risk of salmonella.
- Keep children away from the portable stove and the hot pot to prevent accidents.
