Sukiyaki Hot Pot

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Sukiyaki is a beloved Japanese winter hot pot featuring paper-thin beef and seasonal vegetables simmered in a glossy sweet-savory broth called warishita. Traditionally cooked at the table in a cast iron skillet or donabe, it is dipped in raw beaten egg before each bite for a silky, mellow finish. This version stays true to the Kanto style and makes a festive communal meal for four.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 24 gFat
• 9 gSaturated Fat
• 28 gCarbs
• 3 gFiber
• 18 gSugar
• 42 gProtein
• 1480 mgSodium
• 860 mgPotassium
• 180 mgCalcium
• 5.2 mgIron
• 26 mgVitamin C
• 290 mcgVitamin A

Ingredients

For the warishita (sukiyaki broth)

• 1 cup dashi (Japanese soup stock)
• 1/2 cup soy sauce
• 1/2 cup mirin
• 1/4 cup sake
• 2 tablespoons granulated sugar

For the hot pot

• 1.5 lbs thinly sliced beef (sukiyaki cut, ribeye or chuck)
• 1/2 medium napa cabbage, cut into 2-inch pieces
• 4 oz shungiku (chrysanthemum greens) or baby spinach
• 6 oz enoki mushrooms, trimmed and separated
• 4 fresh shiitake mushrooms, stems trimmed and caps scored
• 14 oz firm tofu, drained and cut into 1-inch cubes
• 1 package (7 oz) shirataki noodles, rinsed and drained
• 4 green onions, cut into 2-inch lengths

For serving

• 4 large eggs, beaten in individual small bowls
• Steamed short-grain Japanese rice, to serve

Directions

1. In a small saucepan, combine dashi, soy sauce, mirin, sake, and sugar. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves, then keep warm.
2. Arrange the prepared beef, napa cabbage, shungiku, enoki, shiitake, tofu, shirataki, and green onions on a large platter so each ingredient is easily accessible for cooking at the table.
3. Heat a large cast iron skillet or donabe over medium heat. Pour in about 1/3 of the warm warishita and bring to a gentle simmer.
4. Add the napa cabbage, shiitake mushrooms, tofu, and shirataki first; simmer for 2-3 minutes until they begin to soften and absorb the broth.
5. Add a few slices of beef in a single layer and cook for 20-30 seconds per side until just cooked through but still tender. Repeat, adding more warishita as needed to keep ingredients partially submerged.
6. Add the enoki, shungiku, and green onions in the last 1-2 minutes, stirring gently so they wilt into the broth without breaking apart.
7. To eat, pick up a piece of hot beef or vegetable with chopsticks, dip it briefly into the beaten raw egg (the egg gently cooks from the residual heat), and serve over steamed rice.
8. Refill the pot with the remaining warishita as it reduces, adding fresh ingredients in the same order until everything is enjoyed, replenishing with more warishita between batches.

Cook’s Notes

• Freeze the beef for 20-30 minutes before slicing if you are cutting it yourself; this makes paper-thin slices much easier.
• Use a shallow cast iron skillet, sukiyaki pan, or donabe for the most authentic experience and even heat distribution.
• If shungiku is unavailable, baby spinach, watercress, or even blanched napa cabbage stems make good substitutes.
• If serving guests who prefer not to eat raw egg, swap the dip for a small bowl of extra warishita or a ponzu-style citrus soy sauce.
• Add ingredients in stages based on cooking time so everything finishes around the same time and the pot never gets overcrowded.

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