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Traditional Japanese Sukiyaki (Sliced Marbled Beef, Tofu, and Shiitake in Sweet Soy Hotpot)
Japan's celebratory hotpot gathering: thinly shaved marbled beef simmered in a cast iron pot in sweet-savory warishita broth with grilled firm tofu, enoki, shiitake, Tokyo negi leeks, and translucent shirataki konjac noodles.
Prep
20 min
Cook
15 min
Total
35 min
Ingredients
servings
4
- Thinly shaved marbled beef ribeye or sirloin450 g
- Firm yakidofu or regular firm tofu, cubed300 g
- Fresh shiitake mushroom caps, cross-scored8 pc
- Shirataki konjac noodles, rinsed and parboiled200 g
- Tokyo negi or thick leek, sliced diagonally1 pc
- Japanese dark soy sauce100 ml
- Mirin sweet cooking wine100 ml
- Japanese cooking sake100 ml
- Granulated sugar3 tbsp
Preparation Steps
1
Combine soy sauce, mirin, sake, and sugar in small pot; bring to brief boil to dissolve sugar into warishita sauce.
3 min timer
2
Heat cast iron pot, sear a few slices of beef briefly, and splash in a ladle of warishita sauce.
3 min timer
3
Arrange components in distinct sections: cubed tofu, shiitake mushrooms, shirataki noodles, leeks, and beef slices.
5 min timer
4
Pour in remaining warishita broth; simmer on medium-low for 6-8 minutes until vegetables soften and meat is tender.
8 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
490
Protein
38g
Carbohydrates
24g
Fat
26g
Allergens
soyaGluten
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
