Authentic Sukiyaki: A Special Japanese Hot Pot to Enjoy at Home
The Harmony of Rich Broth and Fresh Ingredients: Homemade Japanese Bulgogi Hot Pot Sukiyaki Recipe
Sukiyaki is a quintessential Japanese hot pot dish where premium beef, fresh vegetables, soft tofu, and chewy glass noodles are simmered in a special sauce called ‘tare’. Unlike Korean bulgogi hot pot, which starts with a generous amount of broth, Sukiyaki is cooked in a pan by gradually adding the rich Sukiyaki sauce to the ingredients, allowing their natural flavors to shine. Dipping the perfectly cooked ingredients into a raw egg yolk creates an exceptionally luxurious taste. There are no fixed ingredients; you can freely use leftover vegetables from your fridge, mushrooms, or any ingredients you like, making it a perfect dish for ‘fridge clearing’. Make a wonderful Sukiyaki at home for a special occasion!
Main Ingredients
- Thinly sliced beef (for bulgogi) 600g
- Firm tofu 1 block
- Napa cabbage leaves 6 large leaves
- King oyster mushroom 1
- Shiitake mushrooms 3-4
- Onion 1
- Bok choy 5 heads
- Carrot 5cm length
- Garland chrysanthemum 1 bunch
- Scallion (white parts mainly) 1/2
- Glass noodles or sweet potato noodles (dangmyeon) for 2 servings
- Fresh eggs 4 (for dipping yolks)
Sukiyaki Sauce Ingredients
- Dried kelp (konbu) 10 pieces (approx. 5cm x 5cm)
- Bonito flakes (katsuobushi) 1 handful
- Soy sauce (jin-ganjang) 300ml
- Sake (junmai) 50ml
- Mirin 50ml
- Sugar 100ml
- Dried kelp (konbu) 10 pieces (approx. 5cm x 5cm)
- Bonito flakes (katsuobushi) 1 handful
- Soy sauce (jin-ganjang) 300ml
- Sake (junmai) 50ml
- Mirin 50ml
- Sugar 100ml
Cooking Instructions
Step 1
First, thoroughly clean and prepare all the ingredients for your Sukiyaki. Fresh ingredients are key to the deliciousness of Sukiyaki, so take care in preparing them.
Step 2
Slice the onion about 0.5cm thick into large pieces. Cut the scallion diagonally into 5cm lengths. These cuts will provide a pleasant texture when cooked.
Step 3
Lightly brush off any dirt from the king oyster mushroom cap and trim the base. For the shiitake mushrooms, score the caps with a cross pattern; this helps them absorb flavor and makes them visually appealing when cooked. Slice the carrot about 0.5cm thick and cut into desired shapes (e.g., flower shapes) or simply slice thinly.
Step 4
Trim the tough base of the bok choy and separate the leaves, washing them thoroughly and patting them dry. For the garland chrysanthemum, remove the tougher lower stems, using mainly the tender leaves. Clean the base ends.
Step 5
Traditionally, Sukiyaki uses glass noodles. However, you can substitute with sweet potato noodles (dangmyeon) if you prefer. If using dangmyeon, soak them in lukewarm water for at least 30 minutes beforehand to achieve a chewy texture. Soaking them in advance will also save cooking time.
Step 6
Now, let’s make the ‘tare’ sauce that defines the flavor of Sukiyaki! Unlike regular Korean bulgogi hot pot, Sukiyaki uses a much more concentrated sauce. You can use a store-bought sauce, but it’s also easy to make at home. Making extra sauce allows you to enjoy it with noodles at the end, after all the meat and vegetables are gone. You’ll need dried kelp, bonito flakes, soy sauce, sugar, sake, and mirin.
Step 7
In a pot, combine approximately 700ml of water with the dried kelp. Heat the water until it’s just about to boil (around 80-90°C), then turn off the heat and let it steep. This method allows the kelp to infuse its flavor gently.
Step 8
It’s best to let the kelp steep for at least 3-4 hours. If you have time, steeping it overnight in the refrigerator will yield an even deeper and richer kelp broth.
Step 9
Your kelp broth is ready! Strain the broth through a sieve to remove the kelp pieces.
Step 10
Add the bonito flakes to the strained kelp broth and let them steep for about 5 to 10 minutes. Be careful not to boil the bonito flakes for too long, as this can release a bitter taste.
Step 11
Strain the broth again through a sieve to remove the bonito flakes. This creates your second infusion, which should yield about 500-600ml.
Step 12
Now, combine the strained broth with soy sauce, sugar, sake, and mirin in a measuring cup or bowl. Mix well to create the Sukiyaki sauce. Our household’s favorite ratio is approximately: Broth : Soy Sauce : Sugar : Sake : Mirin = 10 : 6 : 2 : 1 : 1. Some authentic Sukiyaki recipes use equal parts broth and soy sauce, but this can be quite salty for the Korean palate, so adjust the soy sauce quantity to your taste.
Step 13
Mix all the sauce ingredients thoroughly in a measuring cup or bowl, stirring until the sugar is dissolved. Pour the finished sauce into a small pitcher or serving bowl for a nice presentation. (Note: The sauce shown in the photo is half the amount made with this recipe).
Step 14
Arrange all the prepared vegetables, such as Napa cabbage, onion, mushrooms, carrot, and bok choy, attractively in a serving dish. Colorful vegetables will make your Sukiyaki look even more appetizing.
Step 15
Drain the soaked glass noodles (or dangmyeon) using a sieve. The noodles will absorb the rich sauce when cooked with the other ingredients, adding another layer of flavor.
Step 16
Slice the tofu into 1.5-2cm thick pieces and pat them dry with paper towels. Heat a non-stick pan over medium heat without oil, and pan-fry the tofu until golden brown on both sides. Frying without oil preserves the tofu’s delicate flavor.
Step 17
Place the pan-fried tofu on a separate plate, distinct from the other ingredients.
Step 18
Prepare the fresh beef slices. Arrange the beef attractively on a separate plate, keeping it separate from the vegetables. This prevents them from mixing and becoming messy, and helps maintain the freshness of each ingredient.
Step 19
Heat a wide pan or hot pot over medium heat. Arrange the prepared ingredients – vegetables, tofu, mushrooms, etc. – attractively in the pan. Leave a space in the center for the beef, or add ingredients gradually as you cook. Pour the Sukiyaki sauce sparingly over the ingredients as they cook, being careful not to burn them by managing the heat.
Step 20
The best way to enjoy Sukiyaki! Pick up a piece of well-cooked meat or vegetable, and dip it lightly into the fresh egg yolk. The creamy yolk complements the rich flavors, creating a delightful harmony. The richness of the egg yolk enhances the overall Sukiyaki experience.
Step 21
Towards the end of the meal, when most ingredients have been consumed, add the soaked noodles (glass noodles or dangmyeon) to the pan. Pour Sukiyaki sauce generously over the noodles and let them simmer. The noodles will absorb the sauce, making them even more flavorful. If the sauce tastes too salty, you can dilute it by adding a little water. Enjoy your warm and delicious Sukiyaki to the last bite!
