Japanese cuisine · Soups & Stews

Sukiyaki

Wafer-thin beef, tofu, and napa cabbage simmer at the table in a sweet-salty soy broth and get dipped in raw egg.

Ingredients · for 4 servings

• 600 g beef (very thinly sliced)
• 200 ml soy sauce
• 200 ml mirin
• 100 ml sake
• 3 tbsp sugar
• 400 g firm tofu
• 1/2 napa cabbage
• 2 leeks
• 200 g shiitake mushrooms
• 200 g glass noodles (or shirataki as a substitute)
• 4 eggs
• 1 tbsp oil

Instructions

1. Stir the soy sauce, mirin, sake, and sugar into the warishita broth, bring to a boil once so the alcohol evaporates, and set aside.
2. Cut the napa cabbage into wide strips and the leeks diagonally into 3 cm pieces, remove the stems from the shiitake and halve them.
3. Drain the tofu and cut into large cubes, soak the glass noodles according to the package and drain well.
4. Heat the oil in a shallow pot on the tabletop burner and sear the first beef slices for 30 seconds per side.
5. Pour in some of the warishita, add the vegetables, tofu, and noodles in batches, and simmer gently for 5–8 minutes until the cabbage core is tender.
6. Everyone beats a raw egg in their own bowl and dips the hot pieces into it — keep adding more while there's broth in the pot.