Sukiyaki (Japanese Hot Pot)

Based on 9 ratings
Grant Pedersen

Grant Pedersen

“Sukiyaki is such a good winter meal. The first time I had sukiyaki was in a restaurant in Tokyo, and it was terrific. Ever since I went to Japan in 2016, I've been trying to find a replacement. This is the recipe I've come up with. Want to share your own recipe with our community? Simply send it to community@kitchenstories.com”

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
shiitake mushrooms
onion
scallion
¼ block of tofu (medium firm)
1 package frozen udon noodles
1 L chicken broth
2 tbsp soy sauce
2 tbsp sake
3 tbsp mirin
200 g thinly sliced beef
Metric
Imperial

Utensils

  • pot
  • colander
  • cutting board
  • knife
  • tongs
  • small pan
  • large bowl

Nutrition per serving

Cal
779
Protein
58g
Fat
37g
Carb
48g

Step 1/3

First prepare the vegetables. Cut off the stem of the shiitake mushrooms and then slice into quarters. Thinly slice the onion and scallion and dice the tofu. Boil a pot of water, add the frozen udon noodles and boil according to package instructions. Once finished, drain out the water.
  • 2 shiitake mushrooms
  • 1 onion
  • 2 scallion
  • ¼ block of tofu (medium firm)
  • 1 package frozen udon noodles
  • pot
  • colander
  • cutting board
  • knife

First prepare the vegetables. Cut off the stem of the shiitake mushrooms and then slice into quarters. Thinly slice the onion and scallion and dice the tofu. Boil a pot of water, add the frozen udon noodles and boil according to package instructions. Once finished, drain out the water.

Step 2/3

Mix together chicken broth, soy sauce, sake, and mirin. Add the soup broth to a small pan set over medium-high heat and place the vegetables, tofu, and meat on top, each in their own sections. Add the steak to pan and let cook briefly in the broth until done. Remove meat, vegetables, and tofu from pan and serve with the noodles. Enjoy!
  • 1 chicken broth
  • 2 tbsp soy sauce
  • 2 tbsp sake
  • 2 tbsp mirin
  • 200 thinly sliced beef
  • tongs
  • small pan
  • large bowl

Mix together chicken broth, soy sauce, sake, and mirin. Add the soup broth to a small pan set over medium-high heat and place the vegetables, tofu, and meat on top, each in their own sections. Add the steak to pan and let cook briefly in the broth until done. Remove meat, vegetables, and tofu from pan and serve with the noodles. Enjoy!

Want to share your recipe with our awesome community?

Each week, we'll be choosing your best recipes to test cook, photograph, and publish on Kitchen Stories for the world to see! Simply email us at community@kitchenstories.io and send us your recipe.

Each week, we'll be choosing your best recipes to test cook, photograph, and publish on Kitchen Stories for the world to see! Simply email us at community@kitchenstories.io and send us your recipe.