Japanese · Dinner
Japanese Beef Hot Pot
Beef Sukiyaki
A communal Japanese celebration hotpot, thinly sliced beef simmered in a dashi-enriched broth with napa cabbage, tofu, shirataki, and chrysanthemum greens.
$$
25 minsPrep
30 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
520Calories
42gProtein
22gFat
28gCarbs
8gSugar
3gFiber
720mgSodium
105mgChol
Goes well with
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Instructions
1
Prep
Cut napa cabbage into 5cm pieces, tofu into 4cm cubes, shiitake stems removed and scored, spring onion into 5cm lengths, chrysanthemum greens left whole. Drain and rinse shirataki noodles. Combine dashi, soy sauce, mirin, sake, and sugar in a bowl; stir until sugar dissolves completely. Crack eggs into individual bowls.
2
Sear
Heat a small cast iron pot or heavy-bottomed skillet over medium-high heat, add tallow or oil. Arrange one layer of beef slices across the base, sear 30–45 seconds until browned. Turn and sear reverse side 20 seconds until just cooked. Pour warishita over beef.
3
Build
Arrange napa cabbage, tofu, shirataki, shiitake, and spring onion in sections around the pot. Bring to a gentle simmer over medium heat, cook 6–8 minutes until vegetables are tender and broth deepens in colour.
4
Finish
Add chrysanthemum greens in the final 2 minutes, push gently into the broth and simmer until just wilted. If broth reduces too far during service, splash in additional dashi and soy.
5
Plate
Transfer pot to table over a heat source (or keep on stovetop). Each diner beats their raw egg in a bowl and dips beef and vegetables into egg before eating. Serve steamed rice alongside. Continue adding beef and vegetables to pot as meal progresses.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 500g (17.6 oz) thinly sliced beef ribeye
- 200g (7.1 oz) napa cabbage
- 150g (5.3 oz) firm tofu
- 100g (3.5 oz) shirataki noodles
- 75g (2.6 oz) shiitake mushrooms
- 50g (1.8 oz) chrysanthemum greens
- 2 scallions
- 200ml (3/4 cup + 2 tbsp) dashi stock
- 50ml (1/4 cup) soy sauce
- 50ml (1/4 cup) mirin
- 40ml (2 tbsp + 2 tsp) sake
- 1.5 tbsp sugar
- 1.5 tsp beef tallow or vegetable oil
- 2 large eggs
- Japanese short-grain rice