Sukiyaki
A traditional Japanese sukiyaki recipe featuring thinly sliced beef, tofu, vegetables, and glass noodles simmered in a sweet soy-based broth, served with a raw egg dipping sauce.
A traditional Japanese sukiyaki recipe featuring thinly sliced beef, tofu, vegetables, and glass noodles simmered in a sweet soy-based broth, served with a raw egg dipping sauce.
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Prepare the warishita sauce by combining soy sauce, mirin, sugar, and dashi in a small saucepan. Heat until the sugar dissolves, then set aside.
Soak glass noodles in warm water according to package directions, then drain.
Arrange all ingredients — beef, tofu, vegetables, mushrooms, and noodles — on a platter for table service.
Heat a sukiyaki pan (cast iron recommended) over medium heat and grease with beef tallow or oil.
Add a few slices of beef and sear briefly. Push to the side of the pan.
Pour in the warishita sauce and add tofu, vegetables, mushrooms, and noodles around the beef.
Cover and simmer until ingredients are cooked through, about 5–8 minutes.
Crack a raw egg into each individual dipping bowl and beat lightly.
Dip cooked ingredients in the raw beaten egg before eating.
Replenish ingredients and sauce as the pot empties throughout the meal.
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