Tableside Seared Beef Hot Pot — Sukiyaki
An intimate Kanto-style sukiyaki, premium marbled beef seared tableside in a sweet soy warishita sauce with tofu, napa cabbage, and shirataki, finished with a raw egg dip.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Combine soy sauce, mirin, sake, sugar, and dashi in a bowl; stir until sugar dissolves. Arrange thinly sliced beef, tofu cubes, napa cabbage pieces, drained shirataki, mushrooms, and spring onion on a platter. Beat 2 raw eggs separately in individual bowls.
Sear
Heat cast iron pan over medium-high heat at table. Add tallow, sear 2–3 beef slices 30–45 seconds per side until browned. Pour a ladleful of warishita over beef; arrange tofu, napa cabbage, shirataki, mushrooms, and spring onion around in sections.
Simmer
Pour remaining warishita over vegetables. Simmer over medium heat 8–10 minutes until vegetables are tender and broth is reduced and glossy. Add dashi splash if pan dries. Continue adding beef slices as meal progresses, replenishing warishita as needed.
Plate
Dip each hot beef and vegetable piece into raw egg before eating. The egg tempers heat and enriches the glaze. Serve directly from the pan, eating throughout the meal.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.