Sukiyaki - Japanese Style Hot Pot
Sukiyaki is a Japanese hot pot dish ideal to enjoy in the cold days or for gatherings. Warm your winter & cozy up at your get-together with this homemade Japanese sukiyaki recipe, served with thinly sliced beef, tofu, konjac noodle (shirataki noodles) and a variety of vegetables cooked in a soy sauce based broth.
- 1 hour
- 4 Servings
- ½ tbsp vegetable oil
- 400g thinly sliced beef
- 1 pack of Yutaka Organic Konjac Noodles or Yutaka Japanese White Shirataki Noodles
- half pack of Yutaka Japanese-Style Silken Toff
- 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 to decorate (optional)
For Hot Pot Soup Base:
- 75ml Yutaka Cooking Sake
- 75ml Yutaka Organic Tamari Soy Sauce
- 3 tbsp brown sugar
- 200ml kombu dashi (kelp stock) or water
Sukiyaki, like other hot pot dishes, is oftened cooked and served at the table. You can keep adding the prepared ingredients to the empty space in the pan to cook if it gets gobbled up quickly.
- Slice the beef. To make it easier, freeze the beef for about 2 hours first before cutting. Slice against the grain using a gentle sawing motion.
- Cut the ingredients. 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. Rinse the konjac noodles (shirataki noodles) and set aside
- Fry & cook. 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.
- Serve. (Optional) Break 2 fresh organic egg into a serving bowl and beat gently to make the dipping sauce. Serve with the hot pot (Sukiyaki).