Sukiyaki (Japanese Hot Pot)
ID: ce3f6579...
A classic Japanese hot pot featuring tender slices of thinly cut beef, tofu, and fresh vegetables simmered in a sweet and savory soy-sauce-based broth (warishita). Searing the ingredients in rendered beef fat beforehand adds an incredibly rich depth of flavor.
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🍳 Cooking Flow
Soak Kombu in water to make dashi, then prep all vegetables, tofu, and noodles. → Boil dashi with sugars, sake, and ginger, strain, and mix with soy sauce to make the sukiyaki sauce. → Render beef fat in vegetable oil to make aromatic beef oil. → Sear the enoki, shiitake, cabbage stems, and a few beef slices in the beef oil to build deep flavors in the pan. → Simmer the noodles, tofu, and vegetables in the sauce, finish with the seared ingredients and beef, and serve with beaten raw egg.
Cooking Steps
Brief Cooking Order
Soak Kombu in water to make dashi, then prep all vegetables, tofu, and noodles. → Boil dashi with sugars, sake, and ginger, strain, and mix with soy sauce to make the sukiyaki sauce. → Render beef fat in vegetable oil to make aromatic beef oil. → Sear the enoki, shiitake, cabbage stems, and a few beef slices in the beef oil to build deep flavors in the pan. → Simmer the noodles, tofu, and vegetables in the sauce, finish with the seared ingredients and beef, and serve with beaten raw egg.
Introduction
A classic Japanese hot pot featuring tender slices of thinly cut beef, tofu, and fresh vegetables simmered in a sweet and savory soy-sauce-based broth (warishita). Searing the ingredients in rendered beef fat beforehand adds an incredibly rich depth of flavor.
Step 1
Soak 2g of Kombu in 250ml of water for 1 hour (preferably overnight) to prepare the dashi stock.
Step 2
Prepare the ingredients: slice the Chinese cabbage (separating the stems and leaves), cut tofu into cubes, chop green shallots, slice shiitake mushrooms (discarding hard stems), and separate enoki mushrooms into large bunches.
Step 3
Rinse the shirataki noodles 2 to 3 times in clean water, then drain thoroughly.
Step 4
Make the sukiyaki sauce: In a saucepan, combine the Kombu dashi, sugar, brown sugar, sake, and grated ginger. Bring to a boil over medium heat, then turn off the heat and let it infuse for 10 minutes. Strain the mixture and stir in the soy sauce.
Step 5
Prepare the beef oil: Chop 40g beef fat into small pieces. Heat a pan, add 120ml vegetable oil and the beef fat. Cook over medium heat for about 10 minutes until the fat is rendered. Strain the oil and save the crispy fat pieces.
Ingredients List
Important Notes
Quality of the beef is crucial for sukiyaki; use highly marbled Wagyu or high-quality ribeye if possible.
Avoid boiling the soy sauce for too long, as it will lose its fresh, fermented aroma. Always add it to the sauce off-heat.
Keeping enoki mushrooms in larger bunches makes them easier to flip and prevents them from dispersing in the pan.
Do not overcook the beef. Briefly flash-sear only a few pieces first to release juices into the pan, and cook the rest gently just before eating.
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