Simmering Harmony Beef Sukiyaki
Paper-thin slices of marbled beef swirl in a bubbling pot of sweet soy broth alongside silky tofu, glass noodles, and tender vegetables. Each bite is dipped in a lightly beaten raw egg for an impossibly rich, velvety finish that defines Japanese comfort cooking.
Ingredients
- 1 lb thinly sliced beef ribeye or sirloin (sukiyaki-cut)
- 1 block firm tofu, cut into 1-inch cubes
- 1 bundle shirataki noodles, drained and rinsed
- 4 napa cabbage leaves, cut into 2-inch pieces
+ 11 more ingredients
Instructions
Prepare the warishita sauce by combining soy sauce, mirin, sake, sugar, and dashi in a bowl. Stir until the sugar dissolves and set aside.
Arrange all the prepared vegetables, tofu, noodles, and beef slices on a large platter for tableside cooking.
Heat a cast iron sukiyaki pot or large skillet over medium-high heat. Melt the beef suet and swirl to coat the pan, or add vegetable oil.
Sear a few slices of beef in the hot pan until lightly browned on one side, then push to one side.
Pour in about half the warishita sauce and bring to a gentle simmer.
Arrange the vegetables, tofu, and noodles in sections around the pot. Add the remaining beef slices on top.
Cover and simmer for 10-15 minutes, adding more warishita as needed, until vegetables are tender but still have some bite.
Each diner beats a raw egg in a small bowl and uses it as a dipping sauce for the hot ingredients.
Replenish ingredients and broth as they are eaten, keeping the pot simmering throughout the meal.
Nutrition Estimate
Per serving • Estimated by Blinner AI