Ingredients with Measurements:
- 1 pound thinly sliced beef (sirloin or ribeye)
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/2 cup sake
- 1/4 cup sugar
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 1/2 pound shiitake mushrooms, stems removed
- 1 bunch scallions, cut into 2-inch pieces
- 1 block firm tofu, cut into cubes
- 1/2 pound udon noodles
- 1 cup water
- 1 egg, beaten
- Salt and pepper to taste
Special equipment needed:
- Hot pot or large skillet
- Portable stove or hot plate
- Chopsticks or tongs
- Ladle
Step-by-step instructions:
1. In a bowl, mix together soy sauce, mirin, sake, and sugar until sugar dissolves.
2. Heat vegetable oil in a hot pot or large skillet over medium-high heat.
3. Add sliced onion and cook until translucent.
4. Add thinly sliced beef and cook until browned.
5. Pour in the soy sauce mixture and add shiitake mushrooms, scallions, and tofu.
6. Add 1 cup of water and bring to a boil.
7. Reduce heat to low and let simmer for 10-15 minutes.
8. Cook udon noodles according to package instructions and add to the hot pot.
9. Crack an egg into the hot pot and stir gently until cooked.
10. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking beef and onion, low heat for simmering hot pot.
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 35g
Protein: 35g
Substitutions for ingredients:
- Beef can be substituted with chicken, pork, or tofu.
- Shiitake mushrooms can be substituted with button mushrooms or oyster mushrooms.
- Udon noodles can be substituted with soba noodles or rice noodles.
Variations:
- Add sliced carrots, spinach, or bok choy for extra vegetables.
- Use dashi broth instead of water for a richer flavor.
- Add a splash of sesame oil for extra nuttiness.
Tips and tricks:
- Thinly slice the beef against the grain for a tender texture.
- Use a portable stove or hot plate for easy serving at the table.
- Dip cooked ingredients in raw beaten egg for extra richness.
Storage instructions:
Refrigerate leftover hot pot in an airtight container for up to 3 days.
Reheating instructions:
Reheat hot pot in a pot over medium heat until heated through.
Presentation ideas:
Serve hot pot in the hot pot or transfer to a large serving bowl. Garnish with chopped scallions and sesame seeds.
Garnishes:
Chopped scallions and sesame seeds.
Pairings:
Serve with steamed rice and Japanese pickles.
Suggested side dishes:
Miso soup and edamame.
Troubleshooting advice:
- If the hot pot is too salty, add more water to dilute the flavor.
- If the hot pot is too sweet, add more soy sauce to balance the flavor.
Food safety advice:
- Make sure to cook the beef thoroughly to avoid any foodborne illnesses.
- Keep hot pot at a safe temperature (above 140°F) to avoid bacterial growth.
Food history:
Sukiyaki is a Japanese hot pot dish that originated in the Edo period (1603-1868). It was traditionally made with thinly sliced beef, tofu, and vegetables cooked in a sweet and savory broth.
Flavor profiles:
Sweet, savory, umami.
Serving suggestions:
Serve hot pot family-style at the table and let everyone serve themselves.
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Region: Japanese