Sukiyaki Recipe: Japan’s Iconic Hot Pot(How to cook)

What is Sukiyaki?

Sukiyaki is a traditional Japanese hot pot dish, particularly enjoyed during the cold winter months at home. It features thinly sliced beef, vegetables, tofu, and shirataki (konjac noodles) simmered in a sweet and savory sauce known as “warishita“. A key aspect of sukiyaki is dipping the cooked ingredients into beaten raw egg before eating, which adds a rich, smooth texture. This dish is widely beloved in Japanese households for its warmth and rich flavors, often making an appearance on special occasions or family gatherings.

Although the preparation and ingredients for sukiyaki can vary by region and household, it is fundamentally a simple and easy-to-make dish. In this article, we will introduce the appeal of sukiyaki, along with a basic recipe and instructions on how to prepare the warishita sauce, so you can enjoy this comforting dish at home.

Ingredients (Serves 4)

To prepare sukiyaki for four people, you will need the following ingredients:

Thinly sliced beef: 400g
Using high-quality, marbled beef will result in a more delicious dish.
Long green onions: 2
Slice diagonally into thin pieces.
Shirataki (konjac noodles): 1 pack
Boil briefly to remove any odor.
Tofu: 1 block
Cut into bite-sized pieces.
Shiitake mushrooms: 4
Remove the stems and cut a cross pattern into the caps.
Enoki mushrooms: 1 bunch
Trim the roots and separate into smaller bunches.
Shungiku (edible chrysanthemum): 1 bunch
Cut into easy-to-eat lengths.
Eggs: 4
Used for dipping the sukiyaki before eating.
Udon noodles: 2 servings
Used for making shime (the final dish using leftover broth).

“Warishita” (Sukiyaki Sauce)

Soy sauce: 100ml
Sugar: 4-5 tablespoons
Mirin: 100ml
Sake: 100ml
Dashi (Japanese soup stock): 200ml

Instructions

Prepare the “Warishita“
Start by making the warishita sauce. In a pot, combine soy sauce, sugar, mirin, sake, and dashi, and heat over medium heat. Once the sugar is fully dissolved, remove from heat and let the sauce cool. This sauce is crucial for determining the flavor of the sukiyaki, so feel free to adjust the sweetness or saltiness to your liking.
Prepare the Ingredients
Cut the vegetables and tofu into bite-sized pieces. Blanch the shirataki and drain well, and cut the beef into easy-to-eat slices. Once all the ingredients are ready, prepare a large pot or a sukiyaki-specific pan.
Cook the Sukiyaki
Pour a small amount of warishita into the pot and heat over medium heat. First, add the beef to the pot and cook until lightly browned. Then, add the other ingredients gradually, ensuring that everything is submerged in the sauce. Add more warishita as needed. Cover and simmer until all the ingredients are cooked through.
Finish and Serve
Once the sukiyaki is cooked, prepare the beaten eggs and serve the ingredients in individual bowls. Dipping the cooked items in the raw egg helps mellow the flavors, making the dish even more enjoyable.
“Shime” (Final Dish)
After enjoying the sukiyaki, use the leftover warishita to prepare udon noodles. Add the noodles to the remaining broth in the pot and heat over medium for about three minutes. In Japan, finishing a hot pot meal with noodles or rice is called shime.

Tips and Variations

Adjusting the Warishita: A slightly sweeter sauce pairs well with the eggs. Adjust the amount of sugar according to your preference.
Choosing the Beef: Using high-quality, marbled beef enhances the overall flavor of the sukiyaki. Opt for cuts with good fat marbling.

Sukiyaki is a traditional hot pot dish that has been cherished in Japanese homes for generations. Its simplicity, yet deep flavor, makes it a delightful meal to enjoy at home. Give it a try and experience the warmth and richness of sukiyaki!

Here is a website where you can search for restaurants in Tokyo that offer menus in foreign languages. If you are planning to visit Tokyo and would like to enjoy sukiyaki at a local restaurant, please make use of this site.