Sukiyaki. A Japanese Hot Pot Recipe.
Jump to sukiyaki hot pot ingredient list
What is sukiyaki?
Sukiyaki is a Japanese hot pot dish that is prepared and served in a pot at the dining table. It typically features thinly sliced beef, tofu, vegetables in a sweet and savory broth.
How to eat sukiyaki?
You can eat sukiyaki with cooked plain white rice. Dip the sukiyaki beef in beaten raw egg. It enhances the flavor of the beef and gives a smooth texture to it as well.
How to make sukiyaki?
It’s very easy. All you need to do is to make the sukiyaki sauce, then cook the ingredients in the simmering sauce in a pot on a stove on the dining table like you would do when having a typical hot pot. Instead of broth, you use the sukiyaki sauce which is more concentrated than the typical hot pot soup base.
Here’s the sukiyaki sauce recipe:
Anchovy Soup Sachet 1
Soy Sauce ⅓ cup
Sake 4 tbsp
Sugar 2 tbsp
- Boil the anchovy soup sachet with 3 cups of water.
- Once it boils, let it simmer for 20 minutes.
- Add soy sauce, sake and sugar, stir well and let it simmer for another 10 minutes.
- Then you’re done!
Once you have the broth ready, you can then start enjoying the sukiyaki.
When you go to a traditional Japanese restaurant specialized in Sukiyaki, they’ll serve the beef first, then cook the rest because you wouldn’t want the liquid from the veggie and tofu to dilute the flavor of the beef, especially when you're cooking Wagyu.
When we do this at home, we would use the remaining broth that took in all the tastes of the food to cook an instant noodle at the end. The noodles would taste really flavorful. It’s one of the best parts of the meal! All you need to do is just add a block of instant noodles to the remaining simmering sauce. If there's too little sauce, just add boiling water. It takes only a few minutes. Enjoy it together with the perfectly softened negi and shallots. If you like spicy, sprinkle some chili pepper on top, it’s heaven!
Here’s a list of ingredients for sukiyaki:
Beef Slices, 1lb
Shallots, ½ cup, quartered
Napa Cabbage, 8 Leaves
Tokyo Negi, 1, sliced diagonally
Mushrooms of Your Choice: Shiitake, Enoki, Shimeji Brown and White Beech
Broiled Tofu, 1 pack, sliced into ½” blocks
Konnyaku
White Rice, cooked
Egg - raw, beaten - for dipping beef slices
Instant Noodle - we used this yam non fried one, taste just as good as instant noodle but much healthier and smoother.
Equipment:
Hot Pot Stove - this is the best we used, ultra slim design and great heat output, made in Japan
Butane Fuel Canister - you need about 2 for each hot pot meal
Le Creuset Braiser 5Qt. - Or any heavy bottom pot will do
Now, it's your turn!
While you're enjoying the yummy hot pot, and showing it off on social media, don't forget to tag us @thehongkongfoodies so that we can see your version!
Want more yummy ideas? Follow us on Facebook, Instagram or YouTube.