Chestnut Free Beef Sukiyaki Hot Pot
Total time55 min
Prep time25 min
Cook time30 min
5.0(30)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the warishita broth
- ½ cup soy sauce
- ½ cup mirin
- ¼ cup sake
- 2 tbsp sugar
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!