Classic Sukiyaki with Short-Grain Rice

Gather around for an authentic Japanese Sukiyaki experience. Thinly sliced beef and an array of fresh vegetables are gently simmered in a savory-sweet gluten-free tamari-based broth, cooked tableside. Each tender bite is traditionally dipped in raw egg for a unique, rich finish, served with steamed rice.

• Prep: 30 min
• Cook: 45 min
• Total: 1 hr 15 min
• Servings: 4
• Cuisine: Japanese
• Difficulty: Hard
• Cost: $16.00/serving

Dietary

• Gluten-Free
• Nut-Free
• Dairy-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• savory
• sweet
• rich
• classic
• crowd-pleaser

Ingredients

• 1.5 pound beef ribeye or sirloin (very thinly sliced (ideally shaved for hot pot))
• 1 firm tofu (pressed, then cut into 1-inch cubes)
• 1 yellow onion (medium, thinly sliced)
• 1 bunch green onion (cut into 2-inch pieces)
• 0.5 head napa cabbage (cut into 2-inch pieces)
• 1 package enoki mushrooms (roots trimmed, separated)
• 1 package shiitake mushrooms (stems removed, caps scored)
• 4 ounce shirataki noodles (rinsed and drained)
• 1 cup gluten-free tamari
• 0.5 cup mirin
• 0.25 cup granulated sugar
• 1 cup water or dashi broth (gluten-free if using dashi)
• 4 eggs (large, raw, for dipping)
• 2 cup Japanese short-grain white rice (uncooked)
• 4 cup water
• 2 tablespoon beef tallow or vegetable oil

Instructions

1. Prepare the rice: Rinse the Japanese short-grain white rice in a fine-mesh sieve under cold running water until the water runs clear. Combine the rinsed rice and 4 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and keep warm.
2. Prepare sukiyaki sauce (Warishita): In a medium bowl, whisk together 1 cup gluten-free tamari, 1/2 cup mirin, 1/4 cup granulated sugar, and 1 cup water or dashi broth. Set aside.
3. Arrange ingredients: Artfully arrange all the prepared ingredients (thinly sliced beef ribeye or sirloin, firm tofu cubes, thinly sliced yellow onion, green onion pieces, napa cabbage pieces, enoki mushrooms, shiitake mushrooms, and shirataki noodles) on a large platter. This is part of the tableside experience.
4. Set up individual dipping bowls: Crack one raw egg into each of 4 small individual bowls. These will be used for dipping cooked ingredients.
5. Begin cooking at the table: Place a large cast-iron pot or electric skillet on a portable burner in the center of the dining table. Heat 1 tablespoon beef tallow or vegetable oil in the pot over medium-high heat. Add a few slices of thinly sliced beef ribeye or sirloin and sear lightly until browned.
6. Add sauce and vegetables: Pour a portion of the prepared sukiyaki sauce into the pot. Begin adding a selection of vegetables (yellow onion, napa cabbage, tofu) and simmer until tender. Continue to add ingredients in small batches as they are consumed, adding more sauce as needed.
7. Cook remaining ingredients: Add green onion, mushrooms (enoki mushrooms, shiitake mushrooms), and shirataki noodles, cooking them gently in the flavorful broth.
8. Serve: Diners use chopsticks to retrieve cooked beef and vegetables from the pot, dipping them into their individual raw egg bowls before eating. Serve hot with portions of the steamed Japanese short-grain white rice on the side.

Notes

Using high-quality, thinly sliced beef is essential for Sukiyaki. Many Asian markets sell pre-sliced beef ideal for hot pot dishes. You can substitute dashi broth for water in the sukiyaki sauce for an even deeper umami flavor. Adjust sugar to your preference.

Nutrition (per serving)

• Calories: 1219
• Protein: 67.1 g
• Carbohydrates: 128.2 g
• Fat: 50.6 g
• Fiber: 11 g
• Sodium: 4533 mg
• Saturated Fat: 16 g
• Sugar: 34 g
• Cholesterol: 298 mg