SukiyakiBeef Hot Pot
Thin slices of beef, tofu, noodles, and vegetables simmered at the table in a sweet-savory broth. This is a festive Japanese hot pot with rich flavor and a cozy, shared style of eating.
Prep
25m
Cook
20m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Pot
- 500gTop Round Beef (thinly sliced)
- 400gNapa Cabbage (cut into bite-size pieces)
- 200gOnion (thickly sliced)
- 150gShiitake Mushroom (stems removed)
- 300gFirm Tofu (cut into cubes)
- 200gShirataki Noodles (rinsed)
Broth
- 500mlDashi Stock
- 120mlSoy Sauce
- 80mlMirin
- 60mlSake
- 30gWhite Sugar
Dipping
- 4pcsEgg (pasteurized, optional)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the dashi stock, soy sauce, mirin, sake, and white sugar in a pot and heat gently until the sugar dissolves.
- 02
Arrange the top round beef, napa cabbage, onion, shiitake mushroom, firm tofu, and shirataki noodles in a wide pan or shallow pot.
- 03
Pour in enough broth to come partway up the ingredients and bring to a gentle simmer over medium heat.
- 04
Cook the ingredients in batches as they simmer, adding more broth as needed so everything stays moist but not submerged too deeply.
- 05
Place the eggs into individual bowls.
- 06
Cook the beef and vegetables in the simmering broth before eating. Serve the pasteurized eggs in individual bowls as an optional dipping accompaniment.
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