Cherry & Dennis Recipes
Japanese Beef Sukiyaki
日式牛肉壽喜燒
Recipe overview
Japanese Beef Sukiyaki is a family hot pot of thin beef, napa cabbage, leek, tofu, shiitake, enoki and shirataki cooked with sweet-savoury warishita. Add beef in batches so it stays tender and keep a little flowing sauce; this version uses no raw egg.
01
Ingredients
Main Ingredients
- 600 g, thawed in the refrigerator and separated Thinly sliced beef
- 600 g, stems and leaves separated into 5 cm pieces Napa cabbage
- 250 g, sliced diagonally to 2 cm Japanese leek
- 400 g, cut into 5 cm pieces Grilled tofu
- 200 g, separated into small bundles Enoki mushrooms
- 160 g Fresh shiitake
- 200 g, prepared according to package Shirataki noodles
- 150 g, optional Shungiku
- 800 g Hot cooked rice
Warishita sukiyaki sauce
- 120 ml Japanese soy sauce
- 100 ml Mirin
- 100 ml Cooking sake
- 60 g Sugar
- 150 ml Drinking water
Initial searing
- 1 tsp Cooking oil
Final adjustment
- a small amount, only if the pot dries Reserved warishita
- 1–2 tbsp at a time as needed Drinking water
02
Tools
- Shallow sukiyaki pot or large skillet
- Food tongs
- Knife
- Separate raw-meat and vegetable boards
- Measuring cup and spoons
- Measuring cup and spoons
- Small bowl
- Food thermometer
- Four rice bowls
03
Steps
Step 1
Step 1
Thaw beef in the refrigerator and inspect it; never rinse raw beef.
Step 2
Step 2
Separate slices one by one with tongs, cover and refrigerate.
Step 3
Step 3
Cut cabbage stems, leaves and Japanese leek.
Step 4
Step 4
Prepare large tofu pieces, shiitake, enoki and shirataki.
Step 5
Step 5
Mix soy sauce, mirin, sake, sugar and water into warishita.
Step 6
Step 6
Lightly oil the pot and sear part of the leek.
Step 7
Step 7
Add a small first batch of beef and warishita; cook quickly until browned.
Step 8
Step 8
Arrange cabbage stems, tofu and shiitake in sections, adding sauce gradually.
Step 9
Step 9
Add shirataki, enoki and cabbage leaves, keeping a little flowing sauce.
Step 10
Step 10
Add remaining beef a few slices at a time and cook safely through.
Step 11
Step 11
Add shungiku last; add only a little sauce or water if dry and do not boil dry.
Step 12
Step 12
Serve with hot rice; this version does not use raw egg.
Common mistakes
- Adding all beef at once makes it tough; boiling the sauce dry makes it too salty; keep raw and cooked tongs separate.
Tips
Arrange ingredients in sections and add beef a few slices at a time; keep only a little flowing sauce and add more only if dry.
