Beef Sukiyaki

Japan’s beloved hot pot dish — thinly sliced beef and vegetables simmered in a sweet soy broth.

Ingredients

• 1.5 lbs wagyu or marbled beef, paper thin
• 1 block firm tofu, cut into cubes
• 1 bunch spring onions, cut into 2-inch pieces
• 1 cup shiitake or enoki mushrooms
• 1 block konnyaku (konjac), sliced
• 1 bundle glass noodles, soaked

Napa cabbage leaves

• Sukiyaki sauce (warishita): 1/2 cup soy sauce, 1/2 cup mirin, 1/4 cup sake, 3 tbsp sugar
• 4 raw eggs (for dipping)
• 2 tbsp beef fat or vegetable oil

Directions

1. Heat a cast iron pan at the table or stovetop over medium heat.
2. Grease with beef fat. Add some beef and cook briefly. Push to side.
3. Add a little warishita sauce. Add vegetables and tofu.
4. Continue adding ingredients and warishita gradually as the dish cooks.
5. Dip cooked ingredients in raw beaten egg before eating.
6. Add more ingredients as the pot empties.

Notes

The raw egg dip is traditional and authentic. The beaten egg cools the hot ingredients and adds rich creaminess. Use the freshest eggs available.