Home-Style Sukiyaki (Beef and Vegetable Hot Pot)
Why this recipe works
- Sweet-savoury depth: Soy sauce, mirin, sake and sugar create a concentrated broth that seasons the vegetables, tofu and beef as they simmer.
- Gentle hot pot cooking: Cooking everything in a shallow pot lets the vegetables soften into the sauce while the beef is added last so it stays tender.
- Served straight from the pot: The dish can be brought to the table and replenished in small batches, making it well suited to relaxed shared meals.
Get the most out of this recipe
Timing notes
- Let the rice rest: Keeping the rice covered off the heat helps it finish steaming and gives a better texture alongside the hot pot.
- Serve once the beef is just cooked: Thin beef slices are best eaten as soon as they turn tender; leaving them in the simmering broth too long can make them tighten.
- Prepare before heating the pot: Have the sauce mixed and the vegetables, tofu and beef ready before you start, as the final simmer moves quickly.
Authenticity notes
- Home-style serving: Sukiyaki is commonly served communally from the pot, with rice alongside to balance the rich, sweet-savoury sauce.
- Tabletop cooking works well: If using a tabletop burner, keep the heat low and add beef in small batches so each portion cooks only as needed.
- Richer beef cuts: A more marbled cut such as ribeye gives a softer, richer result than leaner topside.
Ingredient notes
- Use very thin beef: Sukiyaki depends on beef that cooks in minutes; thicker slices can become chewy before the centre is properly tender.
- Firm tofu holds together: Firm tofu is less likely to break apart as it simmers and absorbs the seasoned broth.
- Balance the sauce to taste: The broth should be clearly sweet-savoury; adjust with a little more soy sauce or sugar if needed before adding the beef.
Make-ahead tips
- Mix the sauce ahead: The soy, mirin, sake and sugar mixture can be prepared in advance and kept chilled until cooking.
- Prep the vegetables early: The cabbage, mushrooms, spring onion and tofu can be cut ahead, then covered and refrigerated until needed.
- Reheat gently: Warm leftovers over low heat until piping hot, avoiding a hard boil so the beef stays as tender as possible.
Equipment you'll need
Ingredients
Rice
Sukiyaki
Instructions
- Rinse the rice in cold water until the water runs mostly clear, then drain well. Put it in a saucepan with the water, bring to the boil, cover, and cook on the lowest heat for 12 minutes. Take off the heat and leave covered for 10 minutes.
- Meanwhile, stir the caster sugar, soy sauce, mirin and sake together in a small bowl until the sugar dissolves. Slice the napa cabbage into bite-sized pieces, trim the shiitake mushrooms, and cut the spring onion into 4 cm lengths. Cut the tofu into large cubes.
- Set a wide pot or shallow casserole over medium heat and pour in the sukiyaki sauce. Add the napa cabbage and mushrooms and simmer for 5 minutes until starting to soften. Add the tofu and simmer for 3 minutes more.
- Lay the beef slices over the top and add the spring onion. Simmer gently for 2 to 3 minutes, turning the beef once, until just cooked through and tender. Serve straight from the pot with the steamed rice alongside, adding more beef and vegetables to the broth as you eat if you like.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- Keep the simmer gentle once the beef goes in so it stays tender rather than tightening and turning chewy.
- If serving at the table, keep the pot on a low heat and add the beef in small batches so it is cooked only as needed.
Substitutions
- Replace Beef topside slices with beef ribeye for a richer, more tender result.
- Replace Mirin with the same amount of Sake plus an extra 1 tbsp Caster sugar for similar sweetness.
Storage
- Refrigerate up to 2 days
- Cool leftovers quickly, then refrigerate in a sealed container. Reheat gently in a saucepan over low heat until piping hot; avoid boiling hard to keep the beef tender.
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Recipe overview
- Servings: 4 servings
- Total time: 40min (25min active)
- Difficulty: Easy
- Cuisine: Japanese
-
Allergens:
Soybeans
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