Japan

Sukiyaki

Name: Sukiyaki
Total time: 40 min
Yield: 3
Cuisine: Japan
Ingredients: 400 g Beef, very thinly sliced; 100 ml Soy sauce; 3 tbsp each Mirin & sugar; 200 g each Napa cabbage & leek; 150 g Shiitake & enoki mushrooms; 200 g each Tofu & shirataki noodles; 3 Eggs (for dipping)

Japanese hot pot with beef and sweet soy broth

Sukiyaki grew popular in the Meiji era, when Japan again allowed beef after centuries. At the table thin beef cooks in a sweet soy broth.

The warishita sauce of soy, mirin and sugar defines it; before eating, pieces are dipped in raw beaten egg.

Servings3

Time40 min

LevelMedium

Ingredients

Beef, very thinly sliced400 g
Soy sauce100 ml
Mirin & sugar3 tbsp each
Napa cabbage & leek200 g each
Shiitake & enoki mushrooms150 g
Tofu & shirataki noodles200 g each
Eggs (for dipping)3

★ = available authentic in the Asia Boutique

Preparation

Mix warishita from soy sauce, mirin, sugar and water.
Sear a little beef in the hot pot.
Pour in warishita, add vegetables, mushrooms and tofu.
Let everything simmer gently, adding more as you go.
Dip pieces in raw beaten egg and enjoy.

Make it original

Mirin, good soy sauce and shirataki noodles for real sukiyaki are in the Asia Boutique.

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