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Recipe details are AI-generated from the video and may contain errors — for reference only.
Cut off the bottom root part of 150g Shiro Shimeji mushrooms with a knife, then split them into 4 small bunches with your hands, and place them neatly into one corner of the shallow pan.
Watch out
Hold the mushroom body firmly while trimming the root, keep fingers away from the blade, otherwise the knife may slip and cut your hand.
Keep 100g Enoki mushrooms inside their plastic packaging, cut off the muddy bottom root directly with a knife, pull out the trimmed mushrooms, and place them neatly into the pan corner.
Watch out
When cutting enoki mushrooms through plastic packaging, apply steady pressure as the bag can be slippery, otherwise the knife may slip.
Trim and discard the non-edible ends of 150g leeks, then slice them diagonally into thick pieces, and arrange the sliced leeks neatly into the pan.
Watch out
Slice the leek thickly to retain a pleasant bite
if sliced too thin, it will shrink and get mushy when cooked
Cut 250g baby Chinese cabbage lengthwise into 4 portions, then cut crosswise into bite-sized chunks, and spread them evenly into the bottom of the shallow pan.
Watch out
Cut cabbage into smaller chunks so it absorbs the broth faster
large chunks take much longer to soften and absorb flavor
Unpack 150g konjac noodles, drain off excess liquid, and place them neatly into the center of the shallow pan.
Watch out
Drain the konjac noodles thoroughly before adding
excess liquid will dilute the sukiyaki sauce flavor
Remove 300g hard tofu from packaging, slice it into 5 equal thick blocks, lay them flat on a plate, and gently press the top surface with paper towels to absorb moisture.
Watch out
Press gently with paper towels
applying too much pressure will crush or break the tofu blocks
Ensure no flammable materials are nearby when operating a blowtorch; do not direct the flame onto non-heatproof dishes to avoid cracking.
Ignite the blowtorch and scorch the top surface of the tofu blocks on the plate continuously until a golden-brown charred pattern appears on top.
local_fire_departmentBlowtorch High HeatWatch out
Keep the blowtorch flame moving across the tofu
staying in one spot too long will burn the edges black
Freshly seared tofu is scalding hot, flip carefully; the torch nozzle stays extremely hot after extinguishing, place it far away from skin to prevent burns.
Carefully flip the 5 tofu blocks over to the other side, pat dry excess moisture with paper towels, then blowtorch the reverse side until charred golden-brown.
local_fire_departmentBlowtorch High HeatWatch out
Ensure the surface is dry before blowtorching
excess moisture prevents proper charring and browning
Carefully use a knife or spatula to assist in transferring the seared tofu blocks into the middle of the shallow Sukiyaki pan.
Watch out
Handle the scorched tofu gently during transfer, as it breaks easily.
Hold the measuring cup at eye level to check markings, and pour in 100ml Japanese soy sauce.
Watch out
Use proper Japanese soy sauce instead of Chinese light soy sauce
their fermentation process differs and gives a completely different flavor
Pour 100ml Mirin into the measuring cup containing soy sauce (maintaining a 1:1 ratio, reaching 200ml total liquid).
Watch out
Mirin gives the essential sweet glaze and body to sukiyaki sauce
do not substitute with regular vinegar
Pour 50ml Sake into the measuring cup (half the amount of soy sauce/mirin, reaching 250ml total level).
Watch out
Standard cooking sake works perfectly
no need to use expensive drinking sake
Place the measuring cup on a digital scale, tare to zero, and add 40g sugar into the sauce mixture.
Watch out
If you prefer a less sweet taste, add half the sugar first and adjust later during cooking.
Pour 50ml water into the measuring cup and stir thoroughly with a spoon until the sugar completely dissolves.
Watch out
Stir until sugar is fully dissolved, otherwise undissolved sugar will sink to the bottom and burn.
Place the sukiyaki pan on the induction cooker, pour the mixed sauce evenly over the ingredients, and turn heat to medium-high until the broth boils and bubbles.
local_fire_departmentMedium-High Heat, approx. 2-3 minsWatch out
It's normal if liquid looks low initially
vegetables will release natural moisture as the pan boils
Use clean chopsticks or utensils for eating after handling raw beef, and wash hands thoroughly to prevent cross-contamination.
Once the broth reaches a boil, lay 200g sliced beef flat on top of the vegetables and tofu, simmer in boiling broth for 1-2 minutes until cooked through and turns brown, then finish.
local_fire_departmentMedium Heat, approx. 1-2 minsWatch out
Beef is ready as soon as it changes color
overcooking will make the meat tough and chewy
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