Sukiyaki is a traditional Japanese hot pot but with this recipe we can enjoy sukiyaki at any time as a rice bowl!
What is Sukiyaki?
Sukiyaki is a Japanese hot pot made with a broth that is full of savory, sweet, and umami flavor. It is similar to shabu shabu where you dip and cook an array of vegetables and thinly sliced meat in a broth, however the ingredients are immediately cooked in the sukiyaki broth and eaten directly from the broth.
In this recipe, we are making a sukiyaki bowl where we can enjoy the flavors of sukiyaki easily without having to set up an entire hot pot.
Notes on Ingredients
- Dashi: In this recipe I combined 1 tsp of Hondashi Instant Dashi Powder and 1 tsp of hot water to prepare the dashi stock
- Thinly sliced beef: At most of the local Asian stores I have visited, there is a selection of thin sliced meat labeled for “shabu shabu”. Look for this style of chuck or ribeye cut to use in this recipe
- Seafood mushrooms: Seafood mushrooms have the appearance of larger enoki mushrooms. These are my favorite for hot pot style recipes but any type of mushrooms work well
How to Make the Sukiyaki Bowl
Start by making the sauce by combining the soy sauce, sugar, mirin, and sake in a small pot. Turn the heat on to medium and bring to a simmer. Reduce the heat to medium-low and cook for a few minutes until you can no longer smell alcohol in the sauce.
Next, heat oil in a pan and once hot add the mushrooms. Cook until softened and browned.
Turn the heat off, move the mushrooms to one side, and arrange the beef and tofu nicely around the pan.
Pour 2 tbsp of the sukiyaki sauce and 1 tbsp of dashi stock onto the meat and tofu. If necessary add more sauce and stock. You want to see a thin layer of the broth around the ingredients. Turn the heat back on to medium-low and cover. After 2 minutes, flip the meat and tofu over. Cover and continue cooking until the beef is no longer visibly pink.
Add the green onions, spinach, and egg. Cover and cook until spinach is wilted. Serve over rice with extra sukiyaki sauce and pickled ginger.
Sukiyaki Bowl
Ingredients
For the Sukiyaki Sauce
- ¼ cup soy sauce
- ¼ cup mirin
- ¼ cup sake
- 2 tbsp brown sugar
For the Sukiyaki Bowl
- 1/2 package seafood mushrooms *or mushroom of choice
- 3 oz firm tofu sliced
- 1/2 lb thinly sliced beef rib eye or chuck
- 1 cup raw spinach
- 1 bundle green onions sliced into 3" pieces
- 1 tbsp dashi stock made with dashi powder and hot water
- 1/2 tbsp cooking oil
Instructions
For the Sukiyaki Sauce
- Combine soy sauce, mirin, sake, and brown sugar in a small sauce pot
- Turn the heat on to medium and stir continuously to dissolve sugar
- Once the sauce begins to simmer, reduce the heat to medium low and allow to cook until you no longer smell any alcohol (about 2-5 minutes)
- Allow to cool
For the Sukiyaki Bowl
- Heat the oil in a pan and add the mushrooms. Cook until browned
- Turn the heat off and arrange the beef and tofu around the mushrooms
- Pour 2 tbsp of the sukiyaki sauce and 1 tbsp of dashi stock over the meat and tofu
- Cover and cook on medium-low for 2 minutes
- Flip the meat and tofu over, cover, and allow to simmer until the beef is no longer pink
- Add the spinach, green onions, and egg. Cover and cook until spinach is wilted
- Serve over rice with extra sukiyaki sauce
