Japanese Sukiyaki
Sukiyaki (すき焼き)
Servings: 4
Calories: 620kcal
Ingredients
Sukiyaki
- 1 tbsp oil
- 1 pound beef ribeye thinly sliced
- 3 heads baby bok choy cut into bite-sized pieces
- 2 cups napa cabbage cut into bite-sized pieces
- 2 carrots thinly sliced
- 1 bunch enoki mushrooms
- 1 cup mushrooms shiitake, maitake, or baby portobello
- 1 block firm tofu
- 1 package shirataki noodles rinsed
Instructions
Sukiyaki
- Prepare all of the sukiyaki items and put on a large plate and set aside.
- Heat sukiyaki pan or cast iron skillet over medium-high heat.
- Add oil and heat until just starting to smoke slightly.
- Add sliced beef and brown.
- Add Sukiyaki sauce and bring to a simmer.
- Add all other ingredients by the large handful so that an even amount of each ingredient is represented in the pan.
- Serve over a portable burner at medium-high heat, adjusting as you go.
- Add ingredients and more sauce to the pan to keep a flow and rhythm of eating, cooking, adding, stirring maintained without overflowing the pan.
Sukiyaki Sauce
- Mix ingredients into a medium saucepan.
- Bring to boil, stirring, then remove from heat.
Notes
Recipe Tips
- Partially freeze the beef for easier slicing
- Customize with your favorite vegetables and ingredients
- Add udon or other noodles for a heartier meal
- Use a portable burner to keep the broth simmering at the table
- Provide individual bowls for each person to hold their cooked ingredients
Serving Suggestions
Serve Sukiyaki as a communal meal, with everyone gathered around the table cooking and eating together. This interactive dining experience is perfect for colder months and special occasions.Serve with:
- Steamed rice
- Additional vegetables like carrots, bok choy, or cabbage
- Pickled ginger (gari) to cleanse the palate between bites
- Japanese green tea or sake
Variations
- Use pork or chicken instead of beef
- Add mochi cakes or dumplings for a different texture
- Include enoki or oyster mushrooms for extra umami flavor
- Make a vegetarian version with vegetable broth and more vegetables
- Try a spicy version with the addition of chili oil or shichimi togarashi (Japanese seven-spice blend)
Storage
While Sukiyaki is best enjoyed freshly cooked, you can store any leftover broth and cooked ingredients in separate airtight containers in the refrigerator for up to 3 days. Reheat the broth in a pot over medium heat and add the cooked ingredients to warm through before serving.Nutrition
Calories: 620kcal | Carbohydrates: 50g | Protein: 40g | Fat: 30g | Saturated Fat: 10g | Sodium: 2800mg | Fiber: 4g | Sugar: -83g
