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Japanese Beef Hot Pot

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PREP TIME
25 min
COOKING TIME
11 min
TOTAL TIME
36 min
SERVINGS
4 servings
Dinner Japanese
Japanese Beef Hot Pot
Ingredients
  • 1 1/2 cups water
  • 2/3 cup soy sauce
  • 2/3 cup white sugar
  • 1/3 cup sake
  • 1 pound thinly sliced beef
  • 1 (12 ounce) package firm tofu, drained and cut into bite-size pieces
  • 1/2 head Chinese cabbage, cut into bite-size pieces
  • 1 (7 ounce) package yam noodles (shirataki), drained
  • 7 shiitake mushrooms, sliced
  • 1 enoki mustrooms, roots removed
  • 1 green onion (negi), sliced
  • 1 tablespoon vegetable oil
  • 4 eggs
Instructions
1
Combine water, soy sauce, sugar, and sake in a bowl to create the foundation of our broth.
2
Prepare the ingredients by placing beef slices, tofu, Chinese cabbage, yam noodles, shiitake mushrooms, enoki mushrooms, and green onion on separate plates to be used later.
3
Heat oil in an electric skillet or a large skillet placed over a hot surface. Add the beef slices and cook, stirring constantly until they are nicely browned, approximately 1 minute. Introduce some of the broth into the skillet; bring it to a rolling boil. Add the tofu, cabbage, noodles, shiitake mushrooms, enoki mushrooms, and green onion to the skillet; let them simmer until they are tender, roughly 5 minutes.
4
Spoon the cooked sukiyaki mixture into individual serving bowls. Replenish the broth in the skillet.
5
Crack each egg into a small bowl and gently whisk it. Serve the sukiyaki alongside eggs for guests to dip them in.