Cooking Lucid
Sukiyaki
A celebratory Japanese hot pot of thinly sliced beef, tofu, and vegetables simmered in a sweet-savory warishita broth. Dip each bite in raw beaten egg for silky richness.
Prep 20 min
Cook 25 min
Total 45 min
Serves 4
Ingredients
Step 1 — Make the warishita sauce
- ½ cup soy sauce
- ½ cup mirin
- ¼ cup sake
- 3 tbsp sugar
- 1 cup dashi
Step 2 — Hot pot ingredients
- 1 lb thinly sliced beef (ribeye or sirloin)
- 1 block firm tofu (cubed)
- 1 napa cabbage (cut into chunks)
- 1 bunch shungiku or spinach
- 4 shiitake mushrooms
- 1 bunch enoki mushrooms
- 1 negi or leek (diagonally sliced)
- 1 package shirataki noodles (rinsed, optional)
Step 3 — Serve
- 4 pasteurized eggs (beaten, for dipping)
- Steamed white rice
- Scallions (sliced)
Instructions
- 1
Prepare the broth
Combine soy sauce, mirin, sake, sugar, and dashi in a sukiyaki pan or wide shallow pot. Bring to a gentle simmer over medium heat.
- 2
Cook at the table
Add beef slices and cook briefly until just browned. Add tofu, cabbage, mushrooms, and noodles in batches, simmering 2–3 minutes between additions. Keep broth at a gentle simmer throughout.
- 3
Serve and dip
Each diner dips cooked ingredients into beaten raw egg before eating — the egg adds silky richness. Ladle remaining broth over rice at the end. Refill broth with a little dashi as needed.
Nutrition per serving: 480 cal · 36g protein · 22g carbs · 28g fat · 4g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
