Low Sugar Beef Sukiyaki Hot Pot

Total time55 min

Prep time25 min

Cook time30 min

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Ingredients

4 servings

For the warishita broth

½ cup soy sauce
Kikkoman Soy Sauce All-Purpose Seasoning Bottle - 10 Fl. Oz.Kikkoman Traditionally Brewed Less Sodium Soy Sauce, 10 fl oz San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified San-J Organic Tamari Brewed Soy Sauce - 10 fl oz
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½ cup mirin
¼ cup sake
2 tbsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
½ cup dashi broth or low-sodium beef broth

For the hot pot

1 ½ lb beef ribeye or sirloin, sliced paper-thin (about ⅛ inch)
1 block (14 oz) firm tofu, cut into 1-inch cubes
1 bundle (3.5 oz) shirataki or glass noodles, soaked in warm water for 5 minutes and drained
½ head napa cabbage, cut into 2-inch pieces (about 4 cups)
1 bunch green onions, cut into 2-inch lengths
8 oz fresh shiitake mushrooms, stems removed and caps halved
1 medium yellow onion, sliced into ½-inch half-moons
1 block (8 oz) yaki-dofu (grilled tofu) or additional firm tofu, cut into 1-inch cubes (optional)
1 tbsp beef tallow oil or neutral oil

For serving

4 pasteurized eggs
steamed white rice, for serving (optional)

Instructions

1
Make the warishita broth: combine the soy sauce, mirin, sake, sugar, and dashi in a small saucepan over medium heat, stirring until the sugar fully dissolves, about 2 minutes. Remove from heat and set aside.
2
Arrange all hot pot ingredients on a large platter or in separate bowls for the table: the sliced beef, tofu cubes, drained noodles, napa cabbage, green onions, shiitake mushrooms, sliced onion, and yaki-dofu if using.

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