WHAT IS SUKIYAKI?
Sukiyaki (すき焼き) is a Japanese hot pot recipe usually consisting of thinly sliced beef, tofu and vegetables, simmered in a savory and sweet broth. Made of soy sauce, mirin, sake and sugar, this sukiyaki sauce (or simmering broth) provides the lion’s share of the flavor.
However, most sukiyaki recipes will also call for the cooked ingredients to be dipped into a small bowl containing a raw, beaten egg used as a dipping sauce.
Now, sukiyaki is pretty much a self-contained one-pot-meal. In Japanese those dishes are often referred to as nabe or nabemono (literally: things in a pot).
And if that sounds familiar, that’s because we’ve got a few nabemono recipes you can prepare!
Well, add this beef sukiyaki recipe to the list. We think you’re going to love it!
HOW TO MAKE SUKIYAKI
Now, there are no lengthy recipe steps to follow when making this Japanese sukiyaki recipe at home.
Just cut your veggies and tofu and you’re pretty much ready to go.
Your flavorful broth will be comprised of equal portions mirin, soy sauce and water – with a splash of sake and a bit of sugar added.
Simply get the heat going on your Tiger electric skillet – and follow the super easy instructions under the directions tab on this page.
For a more comprehensive overview on the ins and outs of using an electric hot pot at home, check out our blog post.
You’ll be savoring this beef sukiyaki recipe with your family and friends in no time!
Sukiyaki is the ultimate communal dinner! It’s also one of the original one-pot meals!
Easy, delicious and interactive are just a few of the words we’d use to describe this iconic Japanese recipe.
Gather around the table with friends and family. Have some drinks and tell some stories. Tonight’s dinner will be one to remember!
- Cut tofu in quarters. Cut white leek, shungiku, shirataki and shitake mushrooms in bite sizes.
- Mix ingredients for cooking sauce in the deep pan and set to 470℉.
- Once sauce comes to boil, place white leek
- Once white leek is cooked, place all other ingredients in pan
- Eat with beaten raw egg and rice
- 15oz Thinly sliced beef
- 14oz (1 block) Firm tofu
- 1 white leek
- 4-6 bundle of shungiku (garland chrysanthemum)
- 7 oz shirataki (konnyaku noodles)
- 8 shitake mushrooms
- 4 eggs (optional)
- 1 cup mirin (sweet sake)
- 1 cup soy sauce
- 1 cup water
- 3 tbsp cooking sake
- 6-7 tbsp sugar