Sukiyaki
“Japanese hot pot of thinly sliced beef, tofu, and vegetables simmered in a sweet soy-mirin broth, dipped in raw egg.”
Tofu
Shiitake
Enokitake
Soy Sauce
Sugar
SakeWhere it comes from
Sukiyaki is a classic Japanese hot pot dish that brings families together around the table, especially during colder months. This dish is characterized by its sweet soy-mirin broth, which infuses the ingredients with rich flavors. Interestingly, it's often served with a raw egg for dipping, creating a creamy texture that adds depth to each bite.
On the Palate
How it's made
4 steps · Show ↓22 min active
How it's made
4 steps · Show ↓- 15 min
In a large pot, combine sake, soy sauce, sugar, mirin, and dashi to create the warishita. Bring it to a gentle simmer over medium heat, stirring to dissolve the sugar.
- 25 min
Add thinly sliced meat to the pot, allowing it to cook gently in the simmering warishita. Stir occasionally until the meat changes color and is nearly cooked through.
Watch outDon't overcook the meat at this stage — it should remain tender.
- 310 min
Add tofu, shiitake, enokitake, and other vegetables to the pot. Simmer gently, allowing the flavors to meld and the vegetables to soften.
- 42 min
Crack an egg into a small bowl and beat it lightly. Use this as a dipping sauce for the cooked ingredients, adding a silky texture and rich flavor.
