Beef Sukiyaki
A Japanese hot-pot classic where thin-sliced beef and vegetables cook at the table in a sweet-savory broth. Dip each bite in raw egg for silky richness.
- Total time
- 35 min
- Servings
- 2
- Calories
- 385
- Protein
- 38g
Ingredients
- 2 cups beef broth or dashi
- 3 tablespoons soy sauce
- 2 tablespoons mirin (sweet rice wine)
- 1 tablespoon sugar
- ¾ pound beef sirloin or ribeye, thinly sliced
- 4 cups chopped napa cabbage
- 6 ounces shiitake mushrooms
- ½ block (7 ounces) firm tofu
- 2 whole large eggs
Instructions
- 1
Pat the beef slices dry with paper towels, then arrange them on a plate in a single layer without overlapping—this helps them cook evenly.
- 2
Chop the napa cabbage lengthwise into 2-inch-wide strips, then cut crosswise into 2-inch pieces so you have bite-sized pieces.
- 3
Hold each mushroom cap stem-side down and slice straight down through the cap into 1/4-inch-thick slices, removing the tough stem if it feels woody.
- 4
Press the tofu block gently between paper towels to remove excess water, then cut it into 1-inch cubes.
- 5
Crack each egg into a small bowl and gently beat with a fork until the yolk and white are mixed but still frothy—this is your dipping sauce.
- 6
Pour the beef broth into a large shallow skillet or hot-pot and set it over medium-high heat until small bubbles appear around the edge, about 3 minutes.
- 7
Stir in the soy sauce, mirin, and sugar until the sugar dissolves completely—the broth should smell sweet and savory.
- 8
Add the cabbage and mushroom slices to the hot broth and let them simmer for 2 minutes until the cabbage softens slightly but the mushrooms still hold their shape.
- 9
Gently drop the tofu cubes into the broth and let them heat through for 1 minute—they should stay whole and not break apart.
- 10
Arrange the beef slices on top of the vegetables in a single layer, then let them cook for 30 seconds until the color changes from bright red to light brown on both sides.
- 11
Place the hot pot in the center of the table and set the beaten egg bowls to the side—each person dips a bite of beef or vegetables into the egg before eating.
- 12
Add more beef, vegetables, or tofu to the simmering broth as needed throughout the meal, cooking each piece for 30 seconds to 1 minute until done.
Tools you’ll need
- 12-inch shallow skillet or hot-pot with lid
- wooden spoon or ladle
- chef's knife
- cutting board
- paper towels
- 2 small bowls for beaten egg
- fork
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