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Sweet Soy Beef and Vegetable Hotpot (Sukiyaki) Recipe

Sweet Soy Beef and Vegetable Hotpot (Sukiyaki) Recipe

Ingredients :

    • 12 dried or fresh shiitake mushrooms, stems removed and discarded
    • 500 g (1 lb) beef tenderloin, thinly sliced
    • 250 g (8 oz) shirataki (or glass noodles)
    • 250 g (8 oz) firm tofu, cubed
    • 2 small leeks, rinsed and sliced diagonally
    • 120 g (4 oz) spinach, washed and coarsely cut in sections
    • 4 large eggs (optional)
    • 2 tablespoons oil

Sauce :

    • 180 ml (3/4 cup) soy sauce
    • 60 ml (1/4 cup) sake
    • 60 ml (1/4 cup) mirin
    • 125 ml (1/2 cup) water

Method :

    1. If using dried mushrooms, soak in hot water for about 15 minutes. Drain the mushrooms and squeeze out any excess water before use.
    2. Arrange prepared ingredients on a serving platter. Break 1 egg each into 4 small serving bowls.
    3. Combine the sauce ingredients and set aside. Arrange ingredients in four small batches—mushrooms, beef, shirataki noodles or glass noodles, tofu and spinach—into a hotpot on a table-top hotplate.
    4. Heat the oil into a hotpot on a table-top hotplate. Stir-fry the ingredients in batches, stirring continuously until foods are cooked to desired doneness.
    5. Diners can then remove cooked meat or vegetable from the hotpot, using the egg as a dipping sauce for the hot food. If you prefer, use ponzu dipping sauce instead.
    6. Replenish the cooking hotpot with remaining ingredients as needed.

Serves 4
Preparation time : 20 mins
Cooking time : 20 mins