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Recipe details are AI-generated from the video and may contain errors — for reference only.
In a bowl, combine 3 tbsp mirin, 3 tbsp soy sauce, 1 tbsp sugar, and 100 ml water. Stir well with chopsticks until the sugar is completely dissolved.
Watch out
Ensure sugar is completely dissolved, otherwise undissolved sugar at the bottom will burn and taste bitter when heated.
Cut decorative star incisions on top of 2 shiitake mushrooms. Trim 1 scallion, slice white part diagonally and green part into short segments. Thinly slice 1/8 onion. Trim root off 2 bunches komatsuna and cut into short segments.
Watch out
Keep hands steady when carving decorative incisions into mushrooms to avoid cutting your fingers.
Exercise caution when using a kitchen torch. Keep clear of flammable materials and point away from body.
Place 0.5 block firm tofu in a pan and torch the top surface until lightly charred and aromatic. Move to cutting board and cut into 4 thick slices.
Watch out
If you don't have a blowtorch, pan-dry the tofu in a pan until lightly golden. Do not overcook to prevent tofu from losing moisture.
Bring water to a boil in a pot. Add 200g konjac noodles and blanch for 1 minute to remove odor. Drain, rinse under cold water, drain completely, and chop into shorter segments on a cutting board.
local_fire_departmentHigh heat, approx. 1 minuteWatch out
Rinse thoroughly and drain well after blanching, otherwise excess water will dilute the sukiyaki sauce flavor.
Crack 1 fresh egg into a small ceramic dipping bowl and beat thoroughly with chopsticks until smooth.
Watch out
Sukiyaki is traditionally served with raw egg dipping sauce. Ensure you use fresh, pasteurized, or pasteurization-safe eggs.
Heat 1 tbsp vegetable oil in a skillet over medium heat. Add sliced onion and scallion whites. Sauté until lightly golden brown and fragrant.
local_fire_departmentMedium heat, approx. 2-3 minutesWatch out
Keep an eye on heat level
lower heat once scallions turn golden to avoid burning and causing bitterness
Push onions to one side, lay about 50g beef slices in the pan, and drizzle 2 tbsp sukiyaki sauce over them. Sear just until beef changes color, then remove immediately to dip in raw egg and enjoy.
local_fire_departmentMedium heat, approx. 1 minuteWatch out
Thin beef slices cook very quickly. Remove as soon as color changes to prevent meat from becoming tough.
Be careful not to touch the hot rim of the pan when picking up ingredients.
Neatly arrange charred tofu, konjac noodles, scallion greens, shiitake mushrooms, komatsuna, and remaining 50g beef slices into separate sections in the pan. Pour remaining sukiyaki sauce over ingredients and simmer over medium-low heat until vegetables soften and absorb flavors.
local_fire_departmentMedium-low heat, approx. 3-4 minutesWatch out
Monitor sauce concentration while eating
add water if it gets too salty, or add more sauce if too bland
After finishing most ingredients, add 1 pack of udon noodles to the remaining sauce. Add a splash of water if too salty. Simmer for 1-2 minutes until noodles absorb flavor, then dip in leftover egg wash and enjoy.
local_fire_departmentMedium heat, approx. 1-2 minutesWatch out
Simmer udon just until heated through and seasoned. Do not overcook to avoid mushy noodles.
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