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Sukiyaki

Loaded with vegetables, mushrooms, and thinly sliced beef cooked in a sweet and savory broth, Sukiyaki is a classic Japanese dish that's traditionally cooked at the table like a hot pot, but can also be prepared in advance.

Course Entree
Cuisine Japanese
Level Beginner
Main Ingredient Beef, Mushrooms, Vegetable
Diet Dairy-Free
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 servings

Ingredients

  • beef sirloin well marbled (thinly sliced)
  • aromatic veggies (like onions, leeks, green onions, carrots etc)
  • mushrooms (shitake, shimeji, enoki, portobello, button, etc)
  • leaf veggies (like napa cabbage, chrysanthemum leaves, etc)

for broth

  • 1/2 cups dashi
  • 1/4 cups mirin
  • 3 tablespoons soy sauce
  • 2 tablespoons dark brown sugar

to serve

  • yamaimo (peeled and grated)

Instructions

for table top cooking

  1. If you're cooking it at the table (I use a fondue pot), double or triple the recipe for the broth and mix all ingredients in the pot and heat. You'll need enough broth to mostly submerge your food as you won't get as much heat out of a fondue pot.

for stove top cooking

  1. If you're cooking it on the stove, heat a pan on high until hot then add a bit of oil and sear the beef. You don't want to cook it all the way through, just enough to brown the meat and get some fond on the pan. Transfer the meat to a plate and set aside.
  2. Add the ingredients for the broth into the pan. There should be around 1/2" of liquid in the bottom of the pan. Double the recipe if you need more. Start with the aromatic veggies then transfer to a serving bowl as they cook. Then move on the the "other stuff", then the mushroom, then the leafy veggies, and finish by putting the beef into the stock until it's cooked (careful not to overcook it). Dump the meat and broth over everything else and serve.
  3. Goes well with some grated yamaimo to dip the meat in and a bowl of rice.

Notes:

Dashi