Japanese Beef and Vegetable Hot Pot Recipe

Name: Japanese Beef and Vegetable Hot Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dashi (see Notes) or chicken stock; 1/2 cup Japanese soy sauce; 1/2 cup mirin or sake; 1/4 cup sugar; 4 ounces shirataki (see Notes) or cellophane noodles; Boiling water; 2 tablespoons vegetable oil, divided, plus more as needed; 1 pound well-marbled tender beef (sirloin tip, top sirloin, or tenderloin), sliced paper-thin across the grain, then cut into bite-sized pieces; 1 large yellow onion, halved and cut into thin crescents; 4 ounces (1 cup) fresh shiitake, enoki, or button mushrooms; 2 medium carrots, peeled and cut into 1/4-inch diagonal slices (1 cup); 2 stalks celery, cut into 1/4-inch diagonal slices (1 cup); 5 green onions, white and green parts, cut into 2-inch diagonal lengths; 9-ounce package broiled tofu (yakitofu), cut into 16 pieces

Servings: persons

1 cup dashi (see Notes) or chicken stock
1/2 cup Japanese soy sauce
1/2 cup mirin or sake
1/4 cup sugar
4 ounces shirataki (see Notes) or cellophane noodles
Boiling water
2 tablespoons vegetable oil, divided, plus more as needed
1 pound well-marbled tender beef (sirloin tip, top sirloin, or tenderloin), sliced paper-thin across the grain, then cut into bite-sized pieces
1 large yellow onion, halved and cut into thin crescents
4 ounces (1 cup) fresh shiitake, enoki, or button mushrooms
2 medium carrots, peeled and cut into 1/4-inch diagonal slices (1 cup)
2 stalks celery, cut into 1/4-inch diagonal slices (1 cup)
5 green onions, white and green parts, cut into 2-inch diagonal lengths
9-ounce package broiled tofu (yakitofu), cut into 16 pieces

1
To make the sukiyaki sauce, mix together the dashi, soy sauce, mirin, and sugar in a bowl.
2
Taste and adjust seasonings if desired.
3
Set aside.
4
In a heatproof bowl, soak the noodles in boiling water for 1 minute.
5
Tip into a colander over the sink and rinse under cold running water.
6
Cut them in half.
7
In a medium Dutch oven or heavy-bottomed pot, heat 1 tablespoon of the oil over high heat until it becomes runny and starts to shimmer.
8
Add half of the beef and stir until the meat is no longer pink, 2 to 3 minutes.
9
Transfer to a plate.
10
Repeat with the remaining beef, adding more oil if necessary.
11
In the same Dutch oven, heat the remaining 1 tablespoon oil over medium-high heat.
12
Add the onion, mushrooms, carrots, and celery and stir and cook until just wilted, about 4 minutes.
13
Add the green onions and stir until they turn bright green, about 30 seconds.
14
Add the sukiyaki sauce, noodles, cooked beef, and tofu.
15
Mix well and bring to a gentle boil over medium heat.
16
Cook until all the ingredients are heated through, 1 to 2 minutes.
17
Serve hot with Japanese rice.
18
Optional: For a very traditional serving method (and only if the sukiyaki is kept bubbling over a brazier or hot plate at the table), crack one egg for each diner into individual bowls and beat with chopsticks.
19
At the table, lift out pieces of beef, vegetables or noodle and dip in the egg before eating.
20
This transfers the heat to the egg so you dont scald your mouth.

2698

kcal

Calories

255

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup dashi (see Notes) or chicken stock, 1/2 cup Japanese soy sauce, 1/2 cup mirin or sake, 1/4 cup sugar, and more.

Yes, Japanese Beef and Vegetable Hot Pot falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Japanese Beef and Vegetable Hot Pot

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions