Japanese-Style Sukiyaki recipe - ingredients, nutrition and when to eat it
This Japanese hot pot features thinly sliced beef, tofu, and vegetables simmered in a sweet-savory soy broth.
This Japanese hot pot features thinly sliced beef, tofu, and vegetables simmered in a sweet-savory soy broth. The ingredients soak up the broth, making it delicious with rice and a great dinner to share around the table.
World cuisine · 30 minutes to cook
Tips: If the broth cooks down, add a little water and adjust the soy sauce and sugar to taste.
Tips: Arrange the ingredients in the pot one after another instead of mixing them all together, so it’s easier to see when each is done.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Thinly sliced beef belly — 100 g
- Tofu — 100 g
- Napa cabbage — 80 g
- Shiitake mushrooms — 2 pc
- Enoki mushrooms — 0.5 pack
- Green onion — 0.5 pc
- Cooked udon noodles — 100 g
- Soy sauce — 1.5 Tbsp
- Mirin — 1.5 Tbsp
- Sugar — 1 tsp
- Water — 150 ml