Beef Sukiyaki hot pot recipe is a soothing, delectable, uncomplicated and satisfying one-pot meal (also dubbed as nabe) served with the best meat cuts and a nourishing assortment of veggies that is ideal for warming the soul on a nippy day.

Beef Sukiyaki Hot Pot Recipe

A very traditional form of Japanese hot pot recipe comprising of quick seared beef slivers coalesced with a combination of vegetables simmering in a delicious Sukiyaki broth.

Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Serves: 4

Ingredients

Fine slices of beef tenderloin (450 grams)
Brown sugar, firmly packed (23 grams)
Spring onion (3)
Japanese Mushrooms (Shiitake, Shimeji, Enokidake), (100 grams each)
Seared firm or grilled tofu (Yaki-dofu) (1/4 kg)
Celery cabbage, sliced (150 grams)
Japanese greens or chop suey greens or Shungiku or arugula leaves (3 stalks)
Shirataki or glass noodles (two 8 oz. packs)
Lard (one tablespoon)
A beaten egg per individual (optional)

Ingredients

Sweet white wine like Mirin (120 ml)
Sake (120 ml)
Soya sauce (120 ml)
Water (60 ml)
Brown sugar, packed firmly (23 grams)

Procedure

Cut the shiratake noodles lengthwise and place them on a sieve held over a pot full of cool water that is then brought to boiling point. After simmering noodles for one to two minutes they must then be blanched under cold running tap water and drained. This process ensures getting riddance of the characteristic smell of shiratake noodles.

The spring onion stems are then chopped diagonally and the stems of mushrooms hacked off. Pluck off leaves of the chop suey greens and cut into three inch pieces. The tofu slab is to be cubed into seven to eight pieces.

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One could either get one’s beef finely sliced at the butchers or have the beef frozen for two to three hours for firming it up and then use knife to cut longish strokes across the end muscle or grain measuring approximately one-eighth inch thick. A trick to slicing celery cabbage so that it mops up all the delicious sauce is laying it flattish. We start at the base tip and rather than slice straight down we would be dicing it at a sharp inclination from your right side to the left side, doing the same in 1 1/2 inch intervals. Now all the requisite ingredients are ready to cook.

We now proceed with preparing the sukiyaki sauce by adding the above stated ingredients into an enameled cast iron pot that should be boiled briefly for around ten minutes to prepare the simmering sauce.

Lard is preferred for searing the beef as it proffers a full-bodied flavour to the Sukiyaki. After rendering the lard for about a minute in the pot, place the sliced meat in, one layer at a time. Once the meat has turned slightly brownish add the brown sugar, Sukiyaki sauce and all the other prepared veggie ingredients. Take care not to place the Shirataki noodles adjacent to the beef as they contain a component that tends to make it tough. Let the constituents of the pot bubble way for ten to twelve minutes. One can choose any goodie simmered from the pot which can be served to your guests.

Traditionally Japanese consume this dish after dipping the cooked constituent from the pot into a bowl of beaten egg. The remnant broth that has imbibed all the flavours of the ingredients can be eaten with rice.