Sukiyaki - Japanese Style Hot Pot



Serves 4

400g thinly sliced beef

1 or 2 packs of Yutaka Organic Konjac Noodles or Yutaka Japanese White Shirataki Noodles

150g Yutaka Japanese-Style Silken Tofu

½ Chinese cabbage

2 leeks

4 Yutaka dried shiitake mushrooms

Some fresh mushrooms of your choice (we used beech mushrooms here)

A bunch of water cress

½ tbsp vegetable oil

75ml Yutaka Cooking Sake

75ml Yutaka Organic Tamari Soy Sauce

3 tbsp brown sugar

200ml kombu dashi (kelp stock) or water

To serve with:

4 organic eggs


  1. Dice the tofu into bite sized pieces and cut the Chinese cabbage and leeks into 5cm lengths. Remove the stems of shitake mushrooms and score a cross into the top to decorate.

  1. Boil the shirataki noodles in salted water for 2-3 minutes. Wash in cold water then cut to a suitable length to eat.

  1. Fry the sliced beef in oil in a deep frying pan to brown the beef. Add the cabbage, leeks, mushrooms and noodles and pour in a mixture of sake, tamari soy sauce, brown sugar and kombu dashi (or water) to the pan and bring to the boil. It should be cooked after 5 minutes.

  1. Break the egg into a serving bowl and beat gently to make the dipping sauce. Serve with the hot pot (Sukiyaki).


  • Use fresh eggs for the dipping sauce.

  • You can keep repeating the prepared ingredients to the empty space in the pan to cook if it gets gobbled up quickly.