Authentic Japanese Sukiyaki Recipe
Authentic Japanese Sukiyaki Recipe
Make Delicious Sukiyaki at Home: A Harmony of Rich Sauce and Fresh Ingredients
Easily make Sukiyaki, a Japanese hot pot dish with a delightful sweet and savory flavor, right at home. While it might seem similar to Korean Bulgogi Jeon-gol, Sukiyaki has its own unique, deep flavor profile that’s truly special. Enjoy this wonderful meal with fresh vegetables, tender beef, and chewy glass noodles – perfect for the whole family.
Key Sukiyaki Ingredients- Thinly Sliced Beef (for Bulgogi) 250g: Use a thinly cut piece for a tender texture.
- Napa Cabbage (core removed) 5-6 leaves: Adds sweetness and a satisfying crunch.
- Enoki Mushrooms 1 bunch: Contributes a unique aroma and chewy texture.
- Oyster Mushrooms 100g: Mild and delicate flavor that pairs well with Sukiyaki.
- Leek 1 stalk: An essential ingredient for a refreshing taste and aroma.
- Onion 1/2: Adds sweetness and depth of flavor.
- Dried Shiitake Mushrooms 3: When rehydrated, they provide a deep, rich umami flavor.
- Firm Tofu 300g: Offers a soft texture that’s delightful with the broth.
- Rehydrated Glass Noodles (optional) a small amount: Adds a chewy texture and makes the dish more substantial.
Basic Dashi Broth- Cold Water 500ml
- Dried Kombu 4-5 sheets: The umami from kombu enhances the depth of the broth.
Perfect Sukiyaki Sauce- Kombu-infused Water 300ml: Using kombu broth as a base enhances the umami.
- Tsuyu (Japanese dipping sauce) 8 Tbsp: A Japanese soy sauce-based seasoning that creates the characteristic Sukiyaki flavor.
- Soy Sauce 3 Tbsp: Adds a familiar Korean soy sauce flavor.
- Mirin (sweet rice wine) 3 Tbsp: Adds sweetness and gloss, and removes any unwanted odors.
- Sugar 2 Tbsp: Balances the sweetness and flavor of the sauce.
- Cold Water 500ml
- Dried Kombu 4-5 sheets: The umami from kombu enhances the depth of the broth.
Perfect Sukiyaki Sauce- Kombu-infused Water 300ml: Using kombu broth as a base enhances the umami.
- Tsuyu (Japanese dipping sauce) 8 Tbsp: A Japanese soy sauce-based seasoning that creates the characteristic Sukiyaki flavor.
- Soy Sauce 3 Tbsp: Adds a familiar Korean soy sauce flavor.
- Mirin (sweet rice wine) 3 Tbsp: Adds sweetness and gloss, and removes any unwanted odors.
- Sugar 2 Tbsp: Balances the sweetness and flavor of the sauce.
Cooking Instructions
Step 1
First, gently steep 4-5 sheets of dried kombu in 500ml of cold water for about 10 minutes. This process creates a delicious kombu broth, which is crucial for developing the deep flavor of your Sukiyaki.
Step 2
Now, let’s prepare the vegetables for your Sukiyaki! Cut the napa cabbage into bite-sized pieces, about 4-5cm long. Slice the leek lengthwise and then into 4-5cm segments. Thinly slice the onion and rehydrated dried shiitake mushrooms. Trim the tough ends of the enoki and oyster mushrooms and then gently pull them apart with your hands. For the dried shiitake mushrooms, after rehydrating them, make a cross-shaped cut on the cap for a more appealing presentation.
Step 3
Cut the firm tofu into bite-sized cubes. Pat them thoroughly dry with paper towels to remove excess moisture. Heat a lightly oiled frying pan over medium heat and pan-fry the tofu cubes until golden brown on all sides. This step prevents the tofu from breaking apart easily and adds a lovely nutty flavor.
Step 4
The star of Sukiyaki, the thinly sliced beef, should have its excess blood lightly blotted with paper towels. Then, cut the beef into 2-3 manageable pieces. Removing the blood helps keep the broth clear and preserves the natural flavor of the beef.
Step 5
Now, let’s make the flavorful Sukiyaki sauce that defines this dish. In a bowl, combine 300ml of the prepared kombu-infused water with 8 Tbsp of Tsuyu, 3 Tbsp of soy sauce, 3 Tbsp of mirin, and 2 Tbsp of sugar. Stir well until the sugar is completely dissolved. Taste the sauce; it should be savory with a hint of sweetness – not too salty, not too sweet. Using Tsuyu is a fantastic way to achieve that authentic Japanese flavor.
Step 6
With all your ingredients prepared, it’s time to start cooking! Before arranging everything in the hot pot, lightly sautéing the beef and some of the vegetables first will significantly deepen and enrich the broth’s flavor. Heat a lightly oiled frying pan over medium-high heat and add the beef. Cook it just until the surfaces are browned.
Step 7
Once the beef is partially cooked, add a portion of the sliced onion, napa cabbage, and leek to the pan. Stir-fry them quickly over high heat, ensuring minimal liquid is released from the vegetables. Sautéing some vegetables beforehand with the beef helps infuse their aromas into the meat, creating a more complex flavor base.
Step 8
Now, prepare your hot pot or nabe pot. Start by laying the rehydrated glass noodles at the bottom. You can also use shirataki noodles instead of glass noodles. I’ve used sweet potato glass noodles, which hold their texture well and are delightfully chewy.
Step 9
Arrange the lightly sautéed beef and vegetables attractively on top of the noodles. Then, add the remaining prepared vegetables and the pan-fried tofu generously. It’s a good idea to add some of the vegetables as you cook and eat, rather than all at once, so you can enjoy their fresh flavor throughout the meal.
Step 10
It’s time to pour in the delicious Sukiyaki sauce! Instead of adding all the sauce at once, start with enough to generously cover the ingredients. Once it begins to simmer, enjoy the tender beef and vegetables. Add more sauce as needed. For an extra special treat, dip the cooked ingredients into a raw egg yolk for a rich, creamy finish!
Step 11
Bring the assembled hot pot to your dining table and let it simmer gently as you eat. As the vegetables cook, they release their natural juices, making the broth even more refreshing and complex. If the broth becomes too salty, you can easily adjust the flavor by adding a bit more of the reserved kombu water.
