Japanese · Dinner · Lunch
Sukiyaki
すき焼き
Thin slices of lean beef, silky tofu and tender vegetables simmered at the table in a glossy sweet-savoury soy broth. This lighter take on the classic Japanese hot pot uses lean sirloin, shirataki noodles and plenty of greens.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 4
Calories come from: Carbs 34% · Fat 27% · Protein 39%
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Ingredients
For 4 servings- 400 gLean beef sirloin, very thinly sliced
- 1 block (300 g)Firm tofu
- 1/4 medium head300 gNapa cabbage
- 8 medium120 gFresh shiitake mushrooms
- 1 pack (100 g)Enoki mushrooms
- 2 stalks200 gJapanese leek (negi) or regular leek
- 1 bunch150 gShungiku (garland chrysanthemum) or spinach
- 1 pack (200 g drained)Shirataki noodles, drained
- 1 tsp5 gNeutral vegetable oil
- 1/4 cup64 gReduced-sodium soy sauce
- 1/3 cup95 gMirin
- 1/4 cup60 gSake
- 1 1/2 tbsp19 gSugar
- 1/2 cup120 gWater
- 4 large200 gPasteurised eggs, for dipping (optional)
Steps
- 1
Combine the soy sauce, mirin, sake, sugar and water in a small saucepan.
- 2
Bring the sauce to a simmer for 2 minutes until the sugar dissolves, then set aside.
- 3
Rinse the shirataki noodles, boil them in fresh water for 2 minutes, drain and cut into shorter lengths.
- 4
Cut the tofu into 8 pieces and pat dry.
- 5
Cut the napa cabbage into 5 cm pieces, separating the thick stems from the leaves.
- 6
Remove the shiitake stems and cut a decorative cross in each cap.
- 7
Trim the base off the enoki and pull into small bunches.
- 8
Slice the leeks diagonally into 1 cm pieces.
- 9
Remove the tough stems from the shungiku and cut into 5 cm lengths.
- 10
Heat the oil in a wide, shallow pot or sukiyaki pan over medium-high heat.
- 11
Brown the leek pieces for 2 minutes.
- 12
Add a few slices of beef, cook briefly, then pour in about half the sauce.
- 13
Arrange the cabbage stems, tofu, shiitake, enoki and shirataki in separate sections of the pot.
- 14
Simmer for 5 to 7 minutes until the cabbage stems soften, adding more sauce as it reduces.
- 15
Add the cabbage leaves and shungiku and simmer for 2 minutes until wilted.
- 16
Lay the remaining beef slices in the broth in batches and cook until no longer pink, about 1 to 2 minutes.
- 17
If using, crack each pasteurised egg into a small bowl and beat lightly for dipping; use only pasteurised eggs if serving raw.
- 18
Serve straight from the pot, topping up with the remaining sauce and ingredients as you eat.
Swaps, storage and make-ahead
Swaps
- Use baby spinach instead of shungiku if you can't find garland chrysanthemum at an Asian grocer.
- Swap the shirataki for udon or glass noodles if you prefer a heartier noodle texture.
- For a vegetarian pot, replace the beef with extra firm tofu and thick-sliced king oyster mushrooms, and leave out the eggs if you want it vegan.
- Use a reduced-sodium tamari labelled gluten-free instead of soy sauce, and check that your mirin and shirataki are labelled gluten-free too.
Storage
Refrigerate leftover beef, vegetables and broth in a covered container within 2 hours and eat within 3 to 4 days, reheating until steaming hot; the tofu and greens soften, so it is best eaten fresh and should not be frozen. Discard any leftover beaten dipping egg rather than saving it.
Make ahead
Make the sukiyaki sauce up to 4 days ahead and keep it in a sealed jar in the fridge. You can also slice the vegetables and prepare the shirataki a day in advance, storing them covered in the fridge separately from the raw beef.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: SoyGlutenEggs
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (533 g) | Per 100 g | |
|---|---|---|
| Calories | 412 kcal | 77 kcal |
| Protein | 40.8 g | 7.7 g |
| Carbohydrates | 35.6 g | 6.7 g |
| of which sugars | 14.9 g | 2.8 g |
| Fiber | 7.5 g | 1.4 g |
| Fat | 12.5 g | 2.3 g |
| of which saturated | 2.6 g | 0.5 g |
| Sodium | 914 mg | 171 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
