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Meat, East Asian

Beef sukiyaki

Beef sukiyaki is a Japanese dish made with thinly sliced beef, tofu, leeks, napa cabbage, and mushrooms, simmered in a sweet savory broth right at the table. For 4 people, it takes 45 minutes and is rated easy, at a cost of €4.20 per person. The key to success is a broth that's sweeter than salty and adding the beef in small batches throughout the meal.

Tonight we're having dinner at the table, with a sukiyaki, a sweet broth simmering in the middle with beef, tofu, and vegetables.

Beef sukiyaki
Total time
45 min
Difficulty
Easy
Cost per person
€4.20
Calories per person
730 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Sukiyaki is a broth that simmers in front of everyone, sweetened with mirin and sugar, salted with soy sauce, with a round depth from the dashi. The thinly sliced beef cooks in seconds and stays tender, the tofu soaks up the broth, and the napa cabbage and leeks keep a bit of bite. It's a dish you eat slowly, in small portions, never all at once.

This is dinner for a night when nobody wants to clear plates between courses, when everyone picks from the pot sitting in the middle of the table at their own pace. Kids love choosing their own pieces straight from the pot, and guests discover a ritual different from a standard meal. Mon Chou suggests it for fall or winter evenings when you want to stretch out the meal instead of rushing through it.

The ingredients

4 people

Butcher

  • Thinly sliced beef 500 g

Dairy

  • Firm tofu 300 g
  • Eggs 4

Fruits and vegetables

  • Leeks 2
  • Napa cabbage 300 g
  • Button mushrooms 200 g

Pantry

  • Soy bean vermicelli 100 g
  • Soy sauceoften in the pantry 10 cl
  • Mirin 10 cl
  • Sugaroften in the pantry 3 tbsp
  • Dashi broth 20 cl
  • Riceoften in the pantry 240 g

Allergens Soy, Gluten, Eggs, Fish

The step by step recipe

  1. Mix the soy sauce, mirin, sugar, and dashi together to make the broth.

    Taste it, it should be sweeter than salty, since the meat and vegetables will add saltiness.

  2. Cut the leek on a diagonal, the cabbage into wide strips, the mushrooms in half, and the tofu into cubes.

    The bigger the vegetable pieces, the better they hold up and look in the pot.

  3. Cook the rice in salted water, and soak the vermicelli in hot water. 11 min

    The vermicelli is ready once it turns soft, don't overcook it.

  4. Heat the broth in a large pot, arrange the vegetables and tofu in it, and let it simmer over low heat. 10 min

    Arrange the ingredients in groups, so everyone can see what they're about to eat.

  5. Add the beef and vermicelli at the end, cook for 2 minutes, then everyone picks what they want and dips it in beaten egg with rice. 3 min

    Don't cook all the beef at once, add it gradually throughout the meal.

Our tips to get it right

  • Serve the raw beef next to the pot and let everyone cook it themselves for a few seconds in the broth, that way it stays tender.
  • Use a wide pot or skillet on a portable burner set up in the middle of the table, that's what gives the dish its charm.
  • Don't dump all the ingredients into the broth at once, add groups of vegetables gradually as space opens up.

The variations

  • Swap the beef for thinly sliced pork, it's just as common a variation and slightly cheaper.
  • For a vegetarian version, skip the beef and double the tofu, adding a few shiitake mushrooms to boost the flavor.
  • For kids, serve the raw egg on the side and offer plain soy sauce too for anyone who'd rather skip dipping.

What to serve it with

  • Plain white rice, already part of the recipe
  • Hot green tea
  • Japanese pickled vegetables

Storage

Keep leftovers in the fridge in a sealed container for up to 2 days, beef and vegetables mixed together. Reheat gently in a saucepan with a splash of water or broth to loosen the sauce. Avoid freezing this dish, the tofu and vegetables change texture too much once thawed.

Questions about this dish

Can I replace the dashi broth with something else?

Yes, a light vegetable or chicken broth works if you don't have dashi on hand. The flavor will be a bit less distinct but the dish still turns out well.

Do I really need to eat it with a beaten raw egg?

That's the sukiyaki tradition, the egg cools the hot meat and coats it in a silky texture. If you'd rather skip it, just serve the dish as is, without the egg.

Can I make the broth ahead of time?

Yes, mix the soy sauce, mirin, sugar, and dashi the day before and keep it in the fridge. Reheat it just before adding the vegetables and beef to the pot.

What kind of pot should I use to cook at the table?

A cast iron pot or a wide, shallow skillet works well, set over a small electric or gas tabletop burner. The important thing is that it keeps the broth simmering throughout the meal.

How long does it take to make a beef sukiyaki?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a beef sukiyaki?

About 730 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a beef sukiyaki cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten, eggs, fish. Always check the labels of the products you buy.

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