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Beef Sukiyaki Hot Pot

If you don’t have or can’t find some of the ingredients below, don’t let that stop you from making this delicious and tasty Beef Sukiyaki Hot Pot. Substitute what you can and like to eat.

Posted By: K. Taako
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Prep Time: 15 | Cook Time: 20 | Ready In: 35
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US Metric

  • 1 T Beef Fat Trimmings
  • 1 lb Beef Strip Loin or Rib Eye, sliced 1/8? thick *see note 1 below
  • 8-10 Shallots or 1/2 med. Sweet Onion
  • 1/2 lb Napa Cabbage, sliced
  • 4 Green Onions or 1 Negi (Japanese Leek or Welsh Onion), sliced on angle in 2? pieces
  • 4 oz Shiitake Mushrooms, stems removed
  • 7 oz Enoki Mushrooms, trimmed & separated
  • 6 oz (about 1/2 package) Broiled Tofu, cut into 1/2? sticks
  • 2 c Sake (no cooking sake please)
  • 1/3 c Sugar
  • 1/2 c Japanese Soy Sauce, better Aloha shoyus really shine in this broth
  • 1 c Arugula leaves, rinsed & in 3" lengths
  • cooked rice to eat with leftover broth
  • optional- 1 egg for each person, beaten

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Cooking Process:

1. In a 4 1/2 – 5 qt pot (preferably an enamaled cast iron, but use what you’ve got) warm pan over medium heat and add fat trimmings.  Render fat for a minute or so, then add beef slices. Try to lay in the slices in a singular layer. Brown each side.

2. Gather the meat to one side of the pan.  Arrange shallots or onion, cabbage, green onions, mushrooms, tofu into neat clusters in the pan. Add sake, sugar and soy sauce then simmer for 10 minutes.

3. Add arugula leaves on top of everything, then cook for 1 minute more. Serve in the pot you cooked it in. One optional way to enjoy this, is to crack and beat an egg in a bowl for each person.  As they eat, they can dip each cooked ingredient into the egg, then consume. Eat through all the goodies in the pan, then add the remaining broth into bowls with rice to finish off all of the delicious broth.


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