Sukiyaki (Japanese Beef and Vegetable Hot Pot)

Thin slices of beef, tofu, mushrooms and leeks simmered in a sweet soy and mirin broth.

TIME BREAKDOWN
Prep: 30 min
Cook: 25 min
Total: 55 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • For the broth: 150ml water
  • For the broth: 1 tsp dashi granules
  • For the broth: 100ml light soy sauce
  • For the broth: 100ml mirin
  • For the broth: 3 tbsp caster sugar
  • 1 tbsp sunflower oil
  • 400g thinly sliced beef sirloin or rib-eye
  • 300g firm tofu, cut into 3cm cubes
  • 1 leek, sliced diagonally
  • 1/2 Chinese leaf, about 400g, cut into 5cm pieces
  • 100g shiitake mushrooms, halved
  • 100g enoki mushrooms, base trimmed
  • 2 x 200g packs fresh or pre-cooked udon noodles
  • 4 large eggs, for dipping (omit if serving pregnant women or the elderly)
  • Cooked short-grain rice, to serve

Method

  1. Stir the water, dashi granules, soy sauce, mirin and sugar together in a bowl until the sugar and dashi have dissolved.

  2. Heat the oil in a wide, shallow pan or flameproof casserole over a medium heat. Add a few slices of beef and cook for 1 minute, then pour in a third of the broth.

  3. Add the tofu, leek, Chinese leaf and mushrooms in separate sections and simmer for 8 to 10 minutes until tender, adding more beef and broth as you go.

  4. Add the udon for the last 2 minutes. Beat an egg into each of 4 small bowls for dipping.

  5. Serve at the table, dipping the hot beef and vegetables into the egg, and serve rice alongside.