Sukiyaki
Thin-sliced beef and vegetables simmered tableside in a sweet soy warishita sauce, each bite dipped in raw beaten egg before eating.
Meat
⚠ Contains: Soy, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 600g thin-sliced beef ribeye
- 1/2 cup soy sauce, 1/2 cup mirin, 1/2 cup sake, 3 tbsp sugar (warishita sauce)
- 1 block firm tofu, cubed
- 1 bunch shungiku (chrysanthemum greens) or spinach
- 1 napa cabbage, chunked
- 1 bunch enoki mushrooms
- 4-6 shiitake mushrooms
- 1 negi (Japanese leek) or leek, sliced diagonally
- 200g shirataki or ito konnyaku noodles
- 2 tbsp beef fat or oil
- 4 eggs, for dipping (one per person)
Steps
- Combine the soy sauce, mirin, sake, and sugar in a small saucepan and warm gently to make the warishita sauce.
- Heat a shallow cast-iron or heavy pan (traditionally a sukiyaki nabe) over a tabletop burner. Melt the beef fat in the pan.
- Sear a few slices of beef directly in the pan for about 30 seconds per side, then push to one side.
- Pour in some of the warishita sauce, and add the tofu, vegetables, mushrooms, and noodles in sections around the pan, letting everything simmer gently in the small amount of sauce.
- Crack an egg into a small bowl for each diner and beat lightly.
- As each piece of beef or vegetable finishes cooking, dip it into the raw beaten egg before eating.
- Top up the pan with more warishita sauce and ingredients as the meal continues.