Beef Sukiyaki

Sukiyaki Pour BW Background

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For the hotpot

  • 400g thinly sliced beef (I got mine pre-packed from the supermarket freezer)
  • 1 fresh raw egg for dipping (optional)
  • 300g napa/chinese cabbage sliced to bite sized pieces
  • 150g firm tofu, cubed
  • 1 stalk negi (Japanese scallion) sliced thinly and diagonally (can be substituted with a combination of leek and spring/green onions/scallions)
  • shiitake mushrooms stalks removed
  • enoki mushrooms and/or shimeji mushrooms (ends trimmed)
  • cooked udon or soba noodles (I used 150g glass noodles instead)

Sukiyaki Broth (A)

  • 1/2 cup sake
  • 1/2 cup mirin
  • 1/2 cup light soy sauce
  • 2 tbsp sugar
  • 2-3 cups water to dilute the broth (as per your taste)

Preparation method

  1. Bring the ingredients at (A) to a simmer. Set aside.
  2. Arrange all the ingredients except for the beef in a wide & shallow sukiyaki pot. Pour Sukiyaki Broth (A) over the ingredients and cover with lid. Leave to simmer for a few minutes.
  3. Using separate utensils (so there’s no cross contamination), drop in the beef slices into the simmering broth. Allow it to cook to medium rare/medium. You can dip the beef into a raw beaten egg (optional) before savouring the hot ooey goodness.
  4. Add cooked udon/soba/glass noodles at the end to soak up the remaining broth.