Premium Beef Sukiyaki
The crown jewel of Japanese beef hot pots. Thinly sliced, highly marbled beef is seared in a cast-iron pot and then slowly braised with tofu, mushrooms, and glass noodles in an intensely sweet and savory soy-sugar broth (Warishita).
Ingredients
- 1 lb Thinly sliced high-quality beef Ribeye or Sirloin
- 1 block Grilled Tofu Yaki-dofu, cubed
- 1/2 head Napa cabbage chopped
- 1 pack Shirataki glass noodles
- 1 Tokyo Negi or 2 Leeks, sliced diagonally
- 1 pack Shiitake mushrooms
- 1 tbsp Beef fat Tallow
- 1/2 cup Soy sauce
- 1/2 cup Mirin
- 1/4 cup Sugar
Instructions
- Make the Warishita Sauce: In a bowl, whisk together the soy sauce, mirin, and sugar until the sugar completely dissolves. This intensely sweet and savory mixture is your Sukiyaki broth base.
- Sear the Beef: Heat a heavy cast-iron Sukiyaki pan (or large skillet) over medium-high heat. Melt the beef fat to grease the pan. Add a few slices of the beef and sear them just until they begin to brown and release their aroma.
- Add the Sauce: Pour the sweet soy Warishita sauce directly over the seared beef in the pan. Let it bubble and caramelize slightly.
- Add the Remaining Ingredients: Push the beef to one side of the pan. Neatly arrange the tofu cubes, sliced Negi (leeks), napa cabbage, shiitake mushrooms, and Shirataki noodles into the bubbling broth. Keep the noodles slightly away from the meat (the calcium in the noodles can toughen the beef).
- Simmer and Serve: Turn the heat down to medium-low and let everything simmer together in the sweet broth until the vegetables are tender. Traditionally, diners dip the piping hot beef and vegetables into a small bowl of raw, beaten egg right before eating.
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