Beef Sukiyaki Hot Pot
Beef Sukiyaki Hot Pot
Ingredients
For the Sukiyaki Sauce
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/2 cup sake
- 1 tablespoon granulated sugar, or to taste
For the Hot Pot
- 1 pound thinly sliced beef
- 4 green onions, chopped, divided
- 8 ounces white mushrooms, sliced
- 4 ounces enoki mushrooms, trimmed
- 1/2 head Napa cabbage, cut into 2-inch pieces
- 1/4 cup cilantro, roughly chopped
- 14 ounces firm tofu, cubed
- 4 cups dashi broth
- 1 package konjac noodles, optional
Instructions
- 1
In a medium bowl, whisk together the soy sauce, mirin, and sake. Add 1 tablespoon of granulated sugar and stir until dissolved. Taste and add more sugar if desired, adjusting to your preference.
⏱️ 2 min
- 2
Wash, prep, and cut all your vegetables and tofu. Chop the green onions, slice the white mushrooms, trim the enoki mushrooms, cut the Napa cabbage into 2-inch pieces, roughly chop the cilantro, and cube the tofu. Set aside.
⏱️ 8 min
- 3
Heat a large pan or hot pot over medium-high heat. Sear the thinly sliced beef quickly, using tongs to turn until just browned. Remove the beef from the pan and set it aside. Leave any rendered fat or oil in the pan.
⏱️ 2 min
- 4
In the same pan, add about half of the chopped green onions and cook for 1-2 minutes until fragrant. Pour in about half of the prepared sukiyaki sauce and let the onions simmer in the sauce for 2-3 minutes.
⏱️ 3 min
- 5
Meanwhile, in a separate pot, bring the dashi broth to a simmer over medium heat.
⏱️ 3 min
- 6
Arrange the prepared Napa cabbage, tofu, enoki mushrooms, white mushrooms, and cilantro nicely in the pan with the simmering onions and sauce. Pour the hot dashi broth over the vegetables. Bring to a gentle boil, then reduce heat to medium-low, cover, and let everything cook until the vegetables are almost tender, about 5-7 minutes.
⏱️ 7 min
- 7
Add the seared beef back on top of the cooking vegetables. Pour in the remaining sukiyaki sauce. If using, add the konjac noodles to the hot pot. Let everything simmer for another 2-3 minutes, allowing the flavors to meld and the noodles to soak up the sauce.
⏱️ 3 min
- 8
Garnish with the remaining chopped green onions before serving. Serve hot and enjoy your cozy sukiyaki hot pot!
Kitchen Tools
Nutrition Facts (per serving)
Beef Sukiyaki Hot Pot
For the Sukiyaki Sauce
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/2 cup sake
- 1 tablespoon granulated sugar, or to taste
For the Hot Pot
- 1 pound thinly sliced beef
- 4 green onions, chopped, divided
- 8 ounces white mushrooms, sliced
- 4 ounces enoki mushrooms, trimmed
- 1/2 head Napa cabbage, cut into 2-inch pieces
- 1/4 cup cilantro, roughly chopped
- 14 ounces firm tofu, cubed
- 4 cups dashi broth
- 1 package konjac noodles, optional
Instructions
- 1
In a medium bowl, whisk together the soy sauce, mirin, and sake. Add 1 tablespoon of granulated sugar and stir until dissolved. Taste and add more sugar if desired, adjusting to your preference.
⏱️ 2 min - 2
Wash, prep, and cut all your vegetables and tofu. Chop the green onions, slice the white mushrooms, trim the enoki mushrooms, cut the Napa cabbage into 2-inch pieces, roughly chop the cilantro, and cube the tofu. Set aside.
⏱️ 8 min - 3
Heat a large pan or hot pot over medium-high heat. Sear the thinly sliced beef quickly, using tongs to turn until just browned. Remove the beef from the pan and set it aside. Leave any rendered fat or oil in the pan.
⏱️ 2 min - 4
In the same pan, add about half of the chopped green onions and cook for 1-2 minutes until fragrant. Pour in about half of the prepared sukiyaki sauce and let the onions simmer in the sauce for 2-3 minutes.
⏱️ 3 min - 5
Meanwhile, in a separate pot, bring the dashi broth to a simmer over medium heat.
⏱️ 3 min - 6
Arrange the prepared Napa cabbage, tofu, enoki mushrooms, white mushrooms, and cilantro nicely in the pan with the simmering onions and sauce. Pour the hot dashi broth over the vegetables. Bring to a gentle boil, then reduce heat to medium-low, cover, and let everything cook until the vegetables are almost tender, about 5-7 minutes.
⏱️ 7 min - 7
Add the seared beef back on top of the cooking vegetables. Pour in the remaining sukiyaki sauce. If using, add the konjac noodles to the hot pot. Let everything simmer for another 2-3 minutes, allowing the flavors to meld and the noodles to soak up the sauce.
⏱️ 3 min - 8
Garnish with the remaining chopped green onions before serving. Serve hot and enjoy your cozy sukiyaki hot pot!