9 have already made this dish!
The preparation:
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First prepare the sauce. Mix sake, mirin, sugar and soy sauce in a small saucepan and bring to a boil. Once the sauce is boiling, remove it from the heat.
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Prepare the udon noodles according to the package instructions. Also prepare the shirataki noodles according to the instructions.
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Now it's time for the remaining ingredients: Cut the cabbage lengthwise into small rectangles. Also cut shungiku and spring onions.
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Now cut the enoki mushrooms.
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The tofu is also cut into cubes.
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The carrots are cut into slices.
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Kansai Method:
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Now heat oil in a large skillet or pot and add the beef.
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Sprinkle some brown sugar over the meat and pour some of the prepared sauce over it.
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Turn the beef over so that it is well browned on both sides.
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Now add the remaining sauce (about 320 ml) and dashi (240 ml) to the pan.
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Now add the remaining ingredients. Start with the ones that need the longest cooking time. (The noodles are added last)
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You can also add the meat unseasoned to the stew at the end, like with shabu shabu.
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Cover the pan and bring the sauce to a boil. Now reduce the heat and simmer until the ingredients are cooked through.
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Done! You can eat directly from the pot and add more ingredients as space allows. Add sauce and/or dashi to season the sukiyaki.
Table of contents:
Summary
Sukiyaki is a beloved Japanese hot pot dish made by simmering an array of ingredients, including tender slices of beef, mushrooms, cabbage, noodles, and tofu, in a flavorful, slightly sweet soy sauce-based broth. Often prepared at the table over a small gas stove, this communal dish is similar to Shabu Shabu, with key differences in preparation; Sukiyaki involves pre-searing the meat before combining it with other ingredients, while Shabu Shabu simply cooks everything in the broth. Additionally, regional variations exist, such as in Kansai where the meat is seasoned first and enjoyed as an appetizer, versus Kanto where all components are boiled together in sauce. Essential ingredients for Sukiyaki include Chinese cabbage, shungiku, enoki and shiitake mushrooms, udon and shirataki noodles, spring onions, and tofu. For an authentic experience, it's common to dip the cooked ingredients in a raw egg before consumption, though this practice may not be advisable in every region due to health concerns.This is one of the most popular hot pot dishes in Japan. Various ingredients – from mushrooms and cabbage to beef and noodles – are cooked in a delicious, slightly sweet broth. This often happens directly at the table on a small gas stove around which the whole family gathers. A dish that is prepared similarly is, by the way, Shabu Shabu.
What broth is used for Sukiyaki?
A sweet and salty, highly flavorful broth based on soy sauce is used.
What are the differences between Shabu Shabu and Sukiyaki?
Traditionally, Shabu Shabu is prepared in a special clay pot called a Donabe. Sukiyaki, on the other hand, is cooked in a cast iron pot. Another difference is the cooking process itself: In Shabu Shabu, the ingredients are cooked in the broth. In Sukiyaki, however, the beef is first seared in the pot before the other ingredients are added. The beef in Shabu Shabu is also significantly thinner than in Sukiyaki. The other ingredients (leaf vegetables, tofu, and mushrooms) are very similar in both dishes.
Sukiyaki in Kansai vs. Kanto Style
In Kansai (the area around Osaka), the meat is first seared and seasoned with sugar, soy sauce, and sake, and some of it is eaten as an appetizer. In Kanto, on the other hand, the Sukiyaki sauce is prepared first, and then all the ingredients are cooked simultaneously in the sauce.
What ingredients are included in Sukiyaki?
In addition to meat and sauce, the following ingredients are used:
- Chinese cabbage
- Shungiku (a Japanese herb used in many winter stews)
- Mushrooms (Enoki and Shiitake)
- Noodles (Udon and Shirataki)
- Tofu
- Spring onions
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Tip: Many ingredients are typically Japanese. If you can't find them anywhere, you can also replace them with Western ingredients. Instead of Shirataki noodles, you can use vermicelli, and also use seasonal mushrooms, spinach, or bok choy.
Tips for the Meat
The meat for Sukiyaki should be cut relatively thinly. It is best to ask your butcher to do this for you. Otherwise, you can use this trick: Freeze the meat and then slice it thinly while it is partially frozen. This usually works very well. It is best to buy cuts of meat that are marbled with fat. Otherwise, the meat often becomes tough after cooking.
Fully Authentic: Sukiyaki with Raw Egg
In Japan, the cooked Sukiyaki ingredients are often dipped in a raw egg before eating. However, caution: While it is not a health concern to eat raw eggs in Japan, we would not necessarily recommend it in Germany!
Comments
I am, among other things, looking for healthy food, and I believe that Chinese and Japanese cuisine are healthier than Western (European) cuisine.
Hi Hubert, I'm glad to hear we're of the same opinion. Japanese and also Korean cuisine are based much more on vegetarian and fat-free products. Best regards, Ryusei
Sounds great, I'll try it like that soon. But one question: Doesn't that make quite a lot of sauce? Four liters for four people? It's not easy to find good Mirin here, and it's quite expensive, that's why I'm asking. And I also have a couple more questions: - If someone has an alcohol intolerance, can I reduce the sake without compromising too much on flavor? - Is a fish-based dashi (e.g. bonito) traditionally used, or is kombu dashi also okay? - Why would you advise against eating the egg in Germany? Is it simply that people are more careful in Japan? I'm from Austria, but I would have just trusted the eggs here. Just curious. Thanks
Hi Philipp, that's actually a pretty good point from you :P Basically, the broth should be enough for everyone if, for example, you have 3 liters. The amount of broth is always hard to estimate anyway, since it keeps simmering. So feel free to prepare broth for 2 people first, and use it for 4 people. Unfortunately, our "slider" for portions isn't set up for this kind of case :P. It's the same with Korean Jeongeol or Chinese hot pot as well. More answers to your other questions: - Of course, you can reduce the Sake, or leave it out entirely. But completely without Sake, the flavor will definitely lack some depth. - In my opinion, it doesn't matter with Dashi. Traditional Dashi just tastes a bit more intense, but unlike Kombu-Dashi, it's not vegetarian. For people who prefer vegetarian or vegan food, Kombu Dashi is more suitable. As a tip: if you use Kombu Dashi, just mix in a bit of soy sauce :) You can also add other ingredients like shiitake mushrooms, onions, or chilies. (Take a look at the Korean version of Dashi broth. I've already posted the recipe on our blog, it would also fit really well :) = https://ryukoch.com/de/rezepte/koreanische-dashi-bruehe/ - I think you can also use the egg in Germany without worry; just make sure it's a "healthy egg" :) I hope I could help you. Many greetings, Matthias
Really 450 g of meat, a pack of tofu, half a Chinese cabbage plus broth, mushrooms and vegetables? For each person?
Hallo Verena, that is indeed incorrect, thank you very much for spotting the mistake! I’ll adjust it. Best regards, Ryusei