Sukiyaki One Pot Recipe
Experience the comforting flavors of Japan with this Sukiyaki One Pot Recipe, a classic dish that transforms a medley of fresh ingredients into a rich, savory masterpiece. Featuring thinly sliced beef, tender napa cabbage, earthy shiitake and enoki mushrooms, and optional shirataki noodles, all bathed in a flavorful homemade sukiyaki sauce made from soy sauce, mirin, sake, and a touch of sugar, this recipe is a symphony of umami in every bite. Perfect for a shared dining experience, the dish is served directly from the pot, with the option to enjoy it dipped in raw egg for an authentic sukiyaki touch. Ready in just 35 minutes, this quick and easy one-pot wonder is a delicious fusion of simplicity and tradition, ideal for cozy family dinners or entertaining guests.
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Recipe Information
Ingredients
- 400 g Thinly sliced beef (ribeye or sirloin)
- 200 g Firm tofu
- 8 pieces Shiitake mushrooms, stems removed
- 150 g Enoki mushrooms
- 300 g Napa cabbage, chopped
- 4 stalks Green onions, cut into 2-inch pieces
- 200 g Shirataki noodles (optional)
- 60 ml Soy sauce
- 60 ml Mirin
- 60 ml Sake
- 2 tbsp Sugar
- 1 tbsp Vegetable oil
- 4 large Eggs (optional, for serving)
Instructions
Prepare all ingredients before starting. Cut the firm tofu into 1-inch cubes. Trim the shiitake mushrooms and remove their stems. Separate the enoki mushrooms into smaller bundles. Chop the napa cabbage into bite-sized pieces, and cut the green onions into 2-inch segments. Rinse and drain shirataki noodles if using.
In a small bowl, mix the soy sauce, mirin, sake, and sugar to create the sukiyaki sauce. Stir until the sugar is dissolved and set aside.
Heat a large, shallow pot or deep skillet over medium heat. Add the vegetable oil and lightly sear the thinly sliced beef, cooking just until browned. Remove the beef from the pot and set aside.
Pour the sukiyaki sauce into the pot, followed by 1/2 cup (120 ml) of water. Bring the sauce mixture to a gentle simmer.
Arrange the napa cabbage, tofu, shiitake mushrooms, enoki mushrooms, shirataki noodles (if using), and green onions around the pot in separate sections. Add the reserved beef slices back into the pot.
Cover and cook for about 10 minutes, or until the vegetables are tender and the flavors have melded together.
Serve directly from the pot at the table. If desired, crack an egg into individual bowls and lightly beat it. Dip the ingredients into the raw egg before eating for a traditional sukiyaki experience.
Nutrition Facts
Calories |
2158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.3 g | 167% | |
| Saturated Fat | 43.0 g | 215% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 1024 mg | 341% | |
| Sodium | 2934 mg | 128% | |
| Total Carbohydrate | 100.4 g | 37% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 49.6 g | ||
| Protein | 147.5 g | 295% | |
| Vitamin D | 8.7 mcg | 44% | |
| Calcium | 1738 mg | 134% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 3660 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
