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Sukiyaki | Japanese hot pot

Sukiyaki (すき焼き) is one of the most popular hot pot in japan.

Usually the Sukiyaki meat is bit expensive than other cut. So it's a kind of special day meal.

For that, you definitely don't wanna end up with bad or average ones.

This recipe will be well worth for your expense. So let's make a great one!!

Sukiyaki | Japanese hot pot

[Serving] 2-3 serves

[Prep time] 20mins (Does not include time to soak Kombu)

[Cook time] 30mins

[Storage] 1-2 days in a fridge (Best to eat on the day)

[Difficulty] C *(A=Hard E=Easy)


[Ingredients] (GRAM)

-Sliced rib eye 400g

-Salt 1/2 tsp (2.5g)

-Beef fat 40g (Optional)

-Vege oil 120ml

-Chinese cabbage 200g

-Tofu 150g or 300g

-Green shallot 60g

-Shiitake 80g

-Enoki 150g

-Shirataki noodle (as drained) 200g

*Amount and type of veggies could be up to you

(The sauce)

-Kombu (Dried kelp) 2g

-Water 250ml

-Sugar 20g

-Brown sugar 20g

-Sake 4tbsp (60ml)

-Ginger (grated) 10g

-Soy sauce 5tbsp (75ml)


[Ingredients] (OUNCE)

-Sliced rib eye 0.9lb

-Salt 1/2 tsp (0.1oz)

-Beef fat 1.4oz (Optional)

-Vege oil 4.2oz

-Chinese cabbage 7oz

-Tofu 5.3oz or 10.6oz

-Green shallot 2.1oz

-Shiitake 2.8oz

-Enoki 5.3 oz

-Shirataki noodle (as drained) 7oz

*Amount and type of veggies could be up to you

(The sauce)

-Kombu (Dried kelp) 0.1oz

-Water 8.8oz

-Sugar 0.7oz

-Brown sugar 0.7oz

-Sake 4tbsp (2.1oz)

-Ginger (grated) 0.3oz

-Soy sauce 5tbsp (2.65oz)

[Recipe video]


0:00 Prepare ingredients

1:59 The sauce

2:54 Beef oil

3:50 Cooking part 1/2

5:20 Cooking part 2/2


[Recipe video ASMR Version]


0:00 prepare Ingredients

2:22 Sukiyaki Sauce

4:07 Cook Vegetables

6:23 How to make Sukiyaki



[Chapter 1: Prepare ingredients]

  1. Soak kombu and water 1hr or overnight

  2. Cut Chinese cabbage. Seperate stem and leaf

  3. Seperate Enoki but don't loosen too much

  4. Wash Shirataki noodle at least twice

  5. Roughly cut the other veggies

[Chapter 2: The sauce]

  1. Put everything of (The sauce) list except the soy sauce into the kombu water (Dashi)

  2. Boil on medium heat, leave to infuse 10 mins

  3. Strain. Add soy sauce, done

[Chapter 3: Beef oil] (Optional)

  1. Chop beef fat

  2. Medium heat with the vege oil until golden

  3. Strain, done. Keep the fat

*If you skip this chapter, use vegetable oil for cooking

[Chapter 4: Cooking part 1/2]

  1. Hot pan with high heat. Beef oil. Cook Enoki

  2. A pinch of salt, get colour on one side. Set aside

  3. Same thing with Shiitake

  4. Same thing with Chinese cabbage stem but medium heat

[Chapter 5: Cooking part 2/2]

  1. Hot pan. High heat. Beef oil. Sear 3-4 beef ribs

  2. Cook 10-15 sec. Set aside with some of the sauce

  3. Add Shirataki, The sauce, Beef fat onto the pan.

  4. Once mixed, add Tofu Green shallot. Boil

  5. Add the veggies except Enoki. Lid on. Medium heat for 5mins

  6. Lid off. Low heat. Add the beef and the sauce left in the bowl.

*Do not add all the meat in once.

Add bit by bit as you go. only cook 20-30 sec so keep it medium rare.

if overcook, it will be bit tough


記事: Blog2 Post
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