Beef Sukiyaki
Thin-sliced beef, soy-mirin broth, tofu, napa and shiitake.
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Slice the beef yourself ONLY if you can freeze the steak 30 min first and have a very sharp knife. Otherwise: just ask the butcher counter for 'shabu-shabu sliced.' Sukiyaki lives or dies on paper-thin beef.
Ingredients
Everything below makes 4 servings.
- 1¼ lbthinly sliced ribeye1/8-inch slices (Asian market 'shabu' or hot pot cut)
- 3 cupswater
- 1 piecekombu4x4-inch piece
- ½ cupbonito flakes
- ½ cupsoy sauce
- ½ cupmirin
- ¼ cupsake
- 3 tbspsugar
- 4 cupsnapa cabbagecut into 2-inch pieces
- 6shiitake mushroomsstemmed, scored with an X on top
- 1 bunchenoki mushroomstrimmed, pulled apart
- 8 ozfirm tofucut into 1-inch cubes
- 4scallionscut into 2-inch segments
- 7 ozshirataki noodlesrinsed and drained
- 4large eggs1 per diner, raw in dipping bowl (optional and traditional)
- 1 tbspneutral oil
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 540calories
- 36gprotein
- 38gcarbs
- 26gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Wipe kombu with damp cloth. Slice napa, shiitake (score X on top), pull enoki apart, cube tofu, segment scallions.
- If using raw egg dip: crack each into a small bowl per diner. (USE pasteurized eggs if concerned about raw.).
Quick dashi
Combine water and kombu in pot. Heat to just-before-simmer (~7 min); remove kombu. Bring to a brief boil, add bonito flakes, turn off heat, steep 2 min. Strain. That's your dashi.
9 min · hands offWarishita
Return dashi to the pot. Stir in soy sauce, mirin, sake, sugar. Simmer 3 min to let alcohol cook off. That's warishita - the sukiyaki broth.
3 min · hands onLayer in
Brush the pot's edges with neutral oil. Tuck napa cabbage, shiitakes, scallions, tofu, and shirataki around the pot - leave a clear lane in the middle for the beef.
3 min · hands onSimmer veg
Cover (or partially cover), simmer 6-8 min until napa is tender and tofu has soaked up broth.
8 min · hands offAdd beef and enoki
Drop the thinly sliced beef into the broth in a single layer in the center lane. Add enoki on top. Beef takes 60-90 sec - it goes from raw to done in a blink. Fish out as it loses pink.
2 min · hands onServe
Bring the pot to the table. Diners fish out beef and veg into bowls, dipping into the optional raw egg per piece (traditional silky coat). Serve with rice on the side.
1 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Cook same way; slightly leaner.
Chicken needs 4-5 min in the broth instead of 1-2. Adds about 3 minutes.
Tofu absorbs broth - add early, simmer 5 min.
Boil udon separately per package, add at the end. Adds about 5 minutes.
What keeps
Cooked sukiyaki keeps 3 days - the broth deepens overnight. Reheat gently on the stovetop; the noodles soak up broth so add a splash of water and soy when reheating.
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