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Beef Sukiyaki Hot Pot

Beef Sukiyaki Hot Pot reads umami 8.0, sweetness 5.3 and richness 4.6 on Palate's 0–10 flavor X-ray — a Japanese main, about 54 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 8.0 · Sweetness 5.3 · Richness 4.6 · Salinity 4.6 · Funk & Ferment 3.2 · Earthy 2.8 · Fruity 2.4 · Citrus 2.4 · Sourness 2.3 · Herbaceous 1.8 · Floral 1.4 · Nutty 1.4 · Allium 1.1 · Bitterness 0.9

What's in it (14)

Time & effort: about 54 min · effort: involved

Nutrition (per 100 g, engine-estimated): 139.2 kcal, 7.9 g protein, 3.5 g fat, 19.1 g carbs

Dietary: Contains meat · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

  1. Freeze the ribeye steak for 30 minutes to firm it up, then slice it against the grain into paper-thin strips, about 1/16 inch thick; slicing is easiest while the beef is still icy-firm.
  2. While the beef chills, cut the napa cabbage into 2-inch pieces, score the shiitake caps, cube the tofu, and drain and rinse the shirataki noodles; arrange everything on a platter near the stove.
  3. In a small saucepan, whisk together the soy sauce, mirin, sugar, and sake.
  4. Bring the mixture to a simmer over medium heat and cook until the sugar fully dissolves and the mixture turns glossy and slightly thickened, about 2 minutes; remove from heat — this is your warishita sauce.
  5. Heat 1 tablespoon of the tallow in a wide, heavy skillet or Dutch oven over medium-high heat until shimmering. Sear half the beef in a single layer until browned on the first side, about 1 minute, then flip and sear 30 seconds more; transfer to a plate and repeat with the remaining tallow and beef.
  6. Add the scallion whites to the same pan and cook, stirring, until fragrant and just softened, about 1 minute.
  7. Pour half the warishita sauce into the pan, then arrange the napa cabbage, shiitake mushrooms, tofu, and shirataki noodles in separate sections around the pan; cover and simmer until the cabbage is wilted and the mushrooms are tender, 5 to 6 minutes.
  8. Nestle the seared beef and scallion greens back into the pan, pour in the remaining warishita sauce and enough beef broth to keep everything glossy and barely covered, and simmer uncovered, spooning sauce over the beef, until the beef is just cooked through and no longer pink, 2 to 3 minutes (internal temperature 145 F).
  9. If serving the traditional raw-egg dip, crack the eggs into individual small bowls and beat lightly.
  10. Bring the pan to the table (or serve straight from the stove) alongside steamed rice, dipping bites of beef and vegetables into the beaten egg before eating.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.