Traditional Sukiyaki (Japanese Beef Hot Pot)
- 2/3 cup mirin
- 2/3 cup sake
- 2/3 cup soy sauce
- 1 1/3 cups dashi
- 1 tablespoon sugar
- 1 1/2 pounds sirloin beef, sliced into 1/4- to 1/8th-inch strips
- 8 ounces firm tofu, cut into 1-inch cubes
- 8 ounces mushrooms, sliced (shiitake, portabello, button, enoki or a variety)
- 1 yellow onion, sliced into thin rings
- 8 scallions, cut into 2 inch pieces
- 1 small head bok choy or napa cabbage, leaves cut into 1- to 2-inch segments
- 1 cup short grain rice
- 8 ounces shirataki or udon noodles
- 4 eggs (optional)
- Produce
- Bok choy or napa cabbage (1 small head)
- Mushrooms (8 ounces)
- Scallions (8)
- Yellow onion (1)
- Meat
- Sirloin beef (1 1/2 pounds)
- Canned Goods
- Dashi (1 1/3 cups)
- Condiments
- Mirin (2/3 cup)
- Soy sauce (2/3 cup)
- Cooking & Baking
- Sugar (1 tablespoon)
- Pasta & Grains
- Rice, short grain (1 cup)
- Shirataki or udon noodles (8 ounces)
- Refrigerated
- Eggs (4)
- Tofu, firm (8 ounces)
- Beer, Wine & Liquor
- Sake (2/3 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published March 24, 2012 (10 months ago).
58 people saved this recipe.
