Ultimate Homemade Sukiyaki Guide (Japanese Recipe From Scratch) | Sudachi

In this video, I'll show you how to make simple yet delicious sukiyaki at home, complete with a rich, traditional warishita sauce made from scratch. Perfect for date nights or get-togethers, this luxurious Japanese dish takes 60 minutes to prepare.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Boil mirin and sake in a small saucepan over medium heat for 1-2 minutes. Reduce heat to medium-low, add soy sauce, brown sugar, and water. Stir until sugar dissolves. Add dried kelp and let soak at room temperature for 30 minutes until rehydrated.

Step 2

While the sauce soaks, cut tofu into large cubes, roughly chop Napa cabbage, trim enoki mushrooms, slice carrots (optionally into decorative shapes), cut Japanese leek diagonally, and trim shiitake mushrooms (optional decorative cuts on caps).

Step 3

Heat a wide, shallow iron pot over medium heat and coat with beef suet or lard. Cook leeks until lightly charred, then push to one side. Add the sauce, tofu, and vegetables (except crown daisy). Bring to boil, then reduce to simmer.

Step 4

Create space between ingredients and add the sliced beef, ensuring it touches the sauce. Flip the tofu and add chrysanthemum greens.

Step 5

Simmer uncovered for 5-15 minutes until ingredients are cooked to preference. Remove and distribute ingredients as they finish cooking, replenishing with fresh ingredients as needed.

Step 6

Provide each person with a bowl and raw pasteurized egg (optional). Whisk egg in bowl to use as dipping sauce for cooked ingredients.

Step 7

Once ingredients are finished, add udon or shirataki noodles to enjoy the remaining sauce.