The Art Of Sukiyaki: A Guide To Mastering This Hearty Japanese Hot Pot

Sukiyaki is a Japanese hot pot dish that is perfect for warming you up on cold winter nights. It is usually cooked in a shallow cast iron pot over a portable gas stove at the dining table. The ingredients are simple: thinly sliced beef, tofu, and a variety of vegetables, typically cabbage, mushrooms, and onions. The beef is sliced paper-thin and raw, while the veggies are cut into bite-sized pieces. The broth is made by combining mirin, soy sauce, water or sake, and sugar, and bringing it to a boil. The ingredients are then placed in the pot and simmered until cooked through. The cooked veggies and meats are then eaten with rice, and the flavorful broth is poured over the rice.

Choosing the right cookware

When it comes to choosing the right cookware for sukiyaki hot pot, there are a few things to consider. Firstly, sukiyaki is typically cooked in a shallow pot, as it is often prepared and served at the dining table. A cast iron pot is traditional and works well for this purpose, but if you don't have one, a clay pot or other type of cookware can also be used. If you opt for a cast iron pot, look for one with a capacity of around 4-5 quarts, which is suitable for serving 4-6 people.

Secondly, consider the heat source. Sukiyaki is usually cooked over a portable gas stove or electric hot plate at the table. If you don't have access to these, you can cook it on a stovetop, but make sure your cookware is compatible with your heat source. For example, if you're using an induction stovetop, choose a pot with a magnetic base.

Thirdly, the size of your cookware is important. Sukiyaki is a one-pot dish, so choose a pot that is large enough to accommodate all the ingredients and allow them to cook evenly. A pot with a capacity of around 4-6 quarts should be sufficient for serving a small group.

Finally, consider the material of your cookware. Cast iron is a popular choice for sukiyaki as it retains heat well and distributes it evenly. It's also durable and can add a rustic charm to your dining experience. However, if you opt for a clay pot or other material, ensure it is suitable for the type of cooking you'll be doing and that it can handle high temperatures.

Preparing the broth

The exact measurements of the ingredients can vary depending on personal preference. For example, one source suggests 1/4 cup of mirin, while another suggests 1/4 cup of sake. The amount of water used can also vary, with some recipes calling for 1 cup, while others suggest a more generous amount of 2 cups. The sugar content can also be adjusted to taste, with 1 tablespoon being a common amount, but some recipes calling for up to 4 tablespoons.

It is worth noting that sukiyaki is a flexible dish, and substitutions can be made based on availability and preference. For instance, if you cannot find mirin, you could use rice wine instead. Similarly, if you are unable to source dashi, you can use Hondashi, a dashi soup stock powder, or chicken broth as an alternative.

The broth is an essential component of sukiyaki, providing a balance of sweet and savoury flavours that complement the beef and vegetables. The process of preparing the broth is straightforward, but it is important to adjust the measurements to your taste preferences and ensure the sugar is fully dissolved to create a well-rounded and delicious sukiyaki hot pot.

Slicing the beef

Choosing the Right Cut:

Select a well-marbled piece of beef with a good balance of fat and muscle. Ribeye is a popular choice for sukiyaki as it has a great flavour and tends to be nicely marbled. Other options include beef tri-tip, strip loin, or Wagyu beef.

Preparing the Meat for Slicing:

Place the meat in the freezer for 2-3 hours before slicing. This will help firm it up, making it easier to slice thinly and evenly. Alternatively, you can ask your butcher to slice the meat for you if you don't want to do it yourself.

Slicing Technique:

Using a sharp knife, slice the beef across the grain into thin, even slices. The slices should be paper-thin, approximately 1/8-inch thick. Smooth, long strokes will help you achieve the desired thickness and consistency.

Storage:

If you're not using the beef immediately, store it properly. Sliced beef can be refrigerated for a few days or frozen for later use.

By following these steps and paying attention to the details, you'll be able to slice the beef like a pro and take your sukiyaki to the next level!

Selecting vegetables

Mushrooms are also a great addition to sukiyaki, with shiitake, enoki, oyster, and brown mushrooms being the most popular varieties. If you want to get creative, you can even use king oyster mushrooms or make flower patterns on the mushroom caps by cutting a "V" shape and then an "X" with your knife.

Other vegetables that go well in sukiyaki include carrots, Chinese broccoli or broccolini, and burdock root. You can also add in some tofu for protein and flavour. Remember to cut the vegetables into bite-sized pieces or slices, and if you're using firm vegetables like carrots, add them earlier in the cooking process to give them enough time to cook.

Feel free to experiment with different combinations of vegetables and find your favourite sukiyaki mix!

Cooking the ingredients

Firstly, prepare the broth by combining mirin, soy sauce, water or sake, and sugar in a saucepan. Bring this mixture to a boil, then turn off the heat and set it aside.

Next, prepare the ingredients to be cooked. Cut the tofu into 1/2-inch slices, and slice the carrot. Separate the nappa cabbage leaves from the stem, rinsing them under water. Brush off any loose dirt from the enoki mushrooms with a paper towel, then cut off and discard the roots, tearing the mushrooms into smaller bundles.

Now, place all the ingredients into a Japanese clay pot or a cast-iron pot and pour the broth over them. Cover the pot and bring the contents to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer, keeping the lid on, for another 15-17 minutes, or until all the ingredients are cooked through.

Finally, sprinkle the dish with chopped scallion to serve.

Some recipes suggest frying the ingredients before adding the broth. For example, you could heat a tablespoon of vegetable oil in the pot and fry the white parts of the scallions for 2 minutes. Then, add the thinly sliced beef to the pan and sear for 10 seconds, drizzling with sukiyaki sauce. Fry the beef until it begins to brown, but is still a little pink. Remove the beef from the pot and set it aside.

Frequently asked questions