Japanese Sukiyaki

Ingredients

• 600g thinly sliced beef (sirloin)
• 1 block firm tofu, cubed
• 100g shiitake mushrooms
• 100g enoki mushrooms
• 1 leek
• 1 Chinese cabbage (halved and chunked)
• 200g glass noodles (shirataki), drained
• For broth: 200ml soy sauce, 200ml mirin, 200ml sake, 100g sugar, 200ml water — combined
• Raw egg in shallow bowls for dipping

Instructions

1. Heat the broth in a wide, low pan or sukiyaki pot.
2. Arrange beef, tofu, mushrooms, leek, cabbage and noodles around the pot.
3. Add ingredients in stages; simmer gently.
4. Each diner uses chopsticks to lift cooked items into their bowl, dipping in raw beaten egg before eating.

Serving suggestions

• Always with rice on the side.

Storage & reheating

Best fresh.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions