Traditional Sukiyaki (Japanese Beef Hot Pot)

[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass. Find more information at (or read

Traditional Sukiyaki (Japanese Beef Hot Pot)

About This Recipe

Yield:serves 4
Active time:20 minutes
Total time:30 mintes
Special equipment:tabletop butane burner or electric hot plate, low-sided thick bottomed skillet
This recipe appears in: Sunday Supper: Sukiyaki


  • 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)


  1. 1

    Bring mirin, sake, dashi and sugar to a simmer and stir until sugar is dissolved. Remove from heat and reserve.

  2. 2

    Arrange beef and tofu on separate platters (or dinner plates) cover with plastic wrap and refrigerate. Arrange mushrooms, onion, scallions, and bok choy on a serving platter and set aside.

  3. 3

    Rinse rice in a fine mesh strainer until water runs clear. Place in a small pot and cover with 2 cups water, bring to a simmer then turn heat to low and cover with tight fitting lid. Steam until all the water is absorbed, about 30 minutes.

  4. 4

    Set up butane burner or electric hot plate, and carefully ignite. Place a thick bottomed, low sided pan over burner and pour in sauce mixture. Bring to a simmer

  5. 5

    Divide rice between 4 small bowls. Place platters of ingredients around burner and cook as you eat by transferring to simmering broth and cooking to desired doneness. If desired, break egg into separate bowl, beat and use to dip steaming hot ingredients into.


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