🥗 Tokyo Foodie

Sukiyaki is one of Japan’s most beloved hot pot dishes, featuring thinly sliced beef cooked with vegetables, tofu, and noodles in a sweet soy-based broth. The signature step is dipping the freshly cooked beef into raw beaten egg, giving it a silky texture and mellow flavor. It’s a warm, comforting dish perfect for family gatherings or special occasions.

Ingredients (2–3 servings)

Main Ingredients

• 250–300 g thinly sliced beef (ribeye or sirloin)
• 1 block firm tofu, cut into cubes
• 1/4 head napa cabbage, chopped
• 1 onion, sliced
• 1–2 carrots, sliced
• 1 bunch shungiku (edible chrysanthemum greens)
• 1 pack shimeji or shiitake mushrooms
• 1 pack shirataki noodles, rinsed
• 2 eggs (for dipping)

Sukiyaki Sauce (Warishita)

• 1/2 cup soy sauce
• 1/2 cup mirin
• 1/4 cup sake
• 2–3 Tbsp sugar
• 1/2 cup dashi (optional, for milder flavor)

Instructions

1. Prepare the warishita.
   In a small pot, combine soy sauce, mirin, sake, and sugar.
   Heat gently until the sugar dissolves. Add dashi if you prefer a lighter taste.
2. Heat the skillet.
   Lightly oil a sukiyaki pan or skillet and caramelize a small piece of beef to add richness.
3. Add vegetables and tofu.
   Place tofu, cabbage, onions, mushrooms, carrots, and shirataki in the pan.
4. Pour in the warishita.
   Add enough sauce to partially cover the ingredients. Simmer over medium heat.
5. Add the beef.
   Lay slices of beef in the simmering broth and cook just until the color changes—this keeps it tender.
6. Enjoy with dipping egg.
   Beat a fresh egg in a small bowl.
   Dip cooked beef and vegetables into the egg before eating for the classic sukiyaki experience.

Tips

• High-quality, well-marbled beef makes a huge difference in flavor.
• Add shungiku at the end so it stays bright and aromatic.
• If you prefer a less sweet broth, reduce the sugar.
• Leftover broth is excellent for cooking udon at the end of the meal.

Serving Idea

Serve sukiyaki with a bowl of steamed rice. After enjoying the beef and vegetables, finish the meal with udon cooked in the remaining broth — a traditional and delicious finale.

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