Sukiyaki: A Delightful Japanese Hot Pot Experience

Experience the Richness of Sukiyaki

Indulge in the unforgettable flavors of Sukiyaki, a traditional Japanese hot pot dish that combines tender strips of beef with fresh vegetables and aromatic broth. This delightful meal serves four and brings a warm, communal dining experience to your table. Get ready to treat your taste buds to an exquisite culinary adventure!

Preparation Time

Estimated time: 30 minutes

Ingredients

• Broth:
• 1/2 cup mirin
• 1/2 cup sake
• 1/2 cup soy sauce
• 6 tablespoons granulated sugar
• Sukiyaki:
• 4 tablespoons canola oil, divided
• 8 shiitake mushrooms, stemmed
• 1 stalk Tokyo negi or 5 scallions, cut diagonally into 1/2-inch pieces
• 1/2 small head napa cabbage, chopped
• 1/2 pounds well-marbled beef rib-eye steak, thinly sliced (1-inch thick)
• 1 (2-ounce) bunch of watercress
• 14 ounces cooked Shirataki noodles
• 1 (14-ounce) package firm tofu, cut into 1-inch pieces

Cooking Directions

To create the flavorful broth, combine the mirin, sake, soy sauce, and sugar in a medium saucepan. Heat over medium heat, whisking frequently until the sugar dissolves and the mixture reaches a boil, which takes about 4 minutes. Remove from the heat and set aside to let the flavors meld.

Next, heat 2 tablespoons of canola oil in a large cast-iron skillet over medium-high heat until it begins to shimmer. Add the shiitake mushrooms, negi, and chopped napa cabbage. Stir constantly for about 2 to 3 minutes until the vegetables are tender and have begun to brown slightly. Once they are cooked, transfer them to a bowl and wipe out the skillet if necessary.

Return the skillet to the heat and add the remaining 2 tablespoons of oil, swirling to coat the bottom. Add the sliced beef and cook, stirring and tossing frequently, until it’s browned on one side, roughly 2 minutes. Toss in the watercress and cook just until it wilts slightly and melds with the beef. Pour in the reserved broth and let it simmer for about 1 minute, or until the beef reaches your preferred level of tenderness.

Finally, remove the skillet from heat. Evenly distribute the Shirataki noodles, tofu, and cooked vegetables among four shallow bowls. Top each bowl with the beef and watercress, then drizzle the warm broth over everything, aiming for about 1/2 cup per serving. Enjoy this heartwarming dish while it's steaming hot!