Sukiyaki

This recipe for sukiyaki, a traditional Japanese winter one-pot dish, is prepared nabemono, Japanese hot pot-style. Traditionally, you serve it with a bowl of raw beaten egg in which you can dip your bits of meat and vegetables. However, if vegan is your persuasion, you can skip that step (as well as the beef). Serve with white rice and enjoy the warming simplicity of the flavors.

About Sukiyaki

Sukiyaki is s commonly found at bonenkai, year-end parties in Japan, as a hearty winter dish to be shared among guests. I’ll never forget touching down in Japan as a teenager, jet-lagged out of my mind after fourteen hours of travel, and sitting down to a steaming pot of sukiyaki with my host family. I was borderline delirious, but the dish was even more delicious. It’s said to have originated in the Meiji era, when Japan was just opening itself up to other cultural influences. There are two main styles, the Kanto style from eastern Japan and Kansai style from western Japan, differentiated by the meat getting cooked in the pot before everything else in the Kansai style. No matter how you make it, hot-pot recipes are one of Japan’s greatest inventions.

Sukiyaki

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• Author: Rafe Vencio

Print Recipe

Description

A cozy one-pot warming dish for cold winter days.

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Ingredients

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For the sukiyaki:

• 8 oz dry shirataki or udon noodles (or clear noodles like sweet potato or mung bean)
• 1 small head napa cabbage, cut into 1-inch pieces
• 1 ½ lb beef sirloin, or your choice, sliced thin
• 8 oz firm tofu, cut into 1-inch cubes
• 8 oz shiitake mushrooms
• 1 package enoki mushrooms
• 1 bunch scallions, cut into 1-inch pieces
• 6 oz bean sprouts (mung bean or soybean)
• 6 oz chrysanthemum greens (can substitute mustard greens)
• Toasted sesame seeds and oil for garnish

For the broth: 

• 2/3 cups mirin
• 2/3 cups soy sauce or tamari
• 1 2/3 cups dashi or any preferred stock
• 2 tbsp brown sugar or to taste

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Instructions

1. Arrange all ingredients except broth in an earthenware pot or hot pot; if using a hot pot, serve ingredients on a platter or individual portions.
2. Add broth and bring pot to a boil and drop to a simmer, cook for 8-10 minutes; if using a hot pot, bring broth to a boil and leave on a steady simmer to dip ingredients.
3. Garnish with sesame seeds and oil. Serve with a side of white rice; raw egg dip optional.

Try these other winter one-pot dishes: 

• Choucroute Garnie
• Green Gumbo
• Philadelphia Pepper Pot Stew

Recipe by Rafe Vencio
Photography by Dave Bryce

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