Sukiyaki Hot Pot with Beef
A bubbling pot of tender beef, vegetables, and tofu simmered in a sweet-savory broth, an interactive Japanese feast where everyone cooks their own bites.
Ingredients (serves 4)
- 1.5 lbs Steak
- 14 oz Tofu
- 2 Onion
- 4 cups Napa Cabbage
- 8 oz Mushroom
- 2 cups Carrot
- 1 Leek
- 0.75 cup soy sauce
- 0.25 cup mirin
- 3 tablespoons brown sugar
- 1 cup Beef Stock
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Save this recipeInstructions
- 1
Slice beef thinly. Cut tofu into cubes. Prepare all vegetables by slicing or chopping into bite-sized pieces.
- 2
In a shallow pot or skillet, combine soy sauce, mirin, brown sugar, and beef stock. Heat to a simmer.
- 3
Add harder vegetables first like carrot and onion to the broth and cook for 3 minutes.
- 4
Add cabbage, mushroom, leek, and tofu. Simmer for 5 minutes until vegetables soften.
- 5
Place beef slices on top and let guests dip meat into hot broth, cooking to their preference.
- 6
Ladle broth and vegetables into bowls and serve family-style with pickled ginger on the side.
