15-Min Wagyu Sukiyaki Hot Pot
Thinly sliced wagyu beef cooks in a sweet-savory broth with mushrooms, tofu, and greens. Dip each bite in raw egg for richness — the showstopper move.
- Total time
- 15 min
- Servings
- 2
- Calories
- 480
- Protein
- 52g
Ingredients
- ⅓ cup soy sauce
- ¼ cup mirin
- 1 tbsp granulated sugar
- 1 cup dashi stock or chicken broth
- ¾ lb wagyu beef, thinly sliced
- 7 oz firm tofu, cubed
- 6 oz shiitake mushrooms, halved
- 8 oz bok choy, cut into 2-inch pieces
- 3 stalks scallions, cut into 2-inch lengths
- 2 whole eggs for dipping
Instructions
- 1
Combine soy sauce, mirin, sugar, and broth in a shallow hot pot or large skillet over medium-high heat.
- 2
Bring the broth to a gentle simmer, stirring once to dissolve the sugar, about 2 minutes.
- 3
Add tofu cubes and mushrooms, simmering for 2 minutes until they absorb the broth flavor.
- 4
Add bok choy and scallions, then arrange the sliced wagyu on top without stirring—it will cook in 30 seconds.
- 5
Crack an egg into each small dipping bowl and beat lightly with a fork.
- 6
Serve immediately: pick up cooked beef and vegetables with chopsticks, dip in raw egg, then eat.
Tools you’ll need
- large shallow hot pot or 12-inch skillet
- small dipping bowls (2)
- chopsticks or tweezers
- fork
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