Illustrative image
The finished dish may look different depending on the ingredients and preparation.
MediumMain coursesmeatCC0 1.0 Universal
Japanese Sukiyaki (Thinly Sliced Beef, Tofu, Shiitake, and Scallions Simmered in Sweet Mirin Soy Broth)
The beloved communal Japanese hotpot: thin ribbons of beef, charred tofu, fresh shiitake, and napa cabbage simmered together in a sweet, rich warishita broth of soy, mirin, and sake.
Prep
20 min
Cook
20 min
Total
40 min
Ingredients
servings
4
- Thinly sliced marbled beef (ribeye or sirloin)400 g
- Firm tofu (yakidofu), cubed250 g
- Fresh shiitake mushrooms, stems removed8 pc
- Napa cabbage, roughly chopped300 g
- Thick scallions or Tokyo negi, sliced diagonally2 pc
- Japanese soy sauce100 ml
- Mirin sweet cooking wine100 ml
- Granulated sugar3 tbsp
- Dashi broth150 ml
Preparation Steps
1
Prepare warishita sauce: mix soy sauce, mirin, sugar, and dashi broth in a bowl until sugar is completely dissolved.
3 min timer
2
Heat cast-iron pan over medium heat, sear a couple of beef slices for a few seconds to flavor pan, then pour in some warishita sauce.
3 min timer
3
Arrange tofu, shiitake, cabbage, scallions, and beef in neat sections in the pan. Simmer gently for 8-10 minutes until vegetables are tender and beef is cooked through. Add more sauce as needed and serve straight from the pot.
10 min timer
Cooking Journal
You havenāt tried this recipe yet
Nutrition Facts
per servingCalories
390
Protein
31g
Carbohydrates
24g
Fat
18g
Allergens
soyaGluten
*estimated values per serving
Provenance & Public Domain Audit
Source: International Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Heritage Culinary Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
