Japanese Sukiyaki hot pot

Sukiyaki hot pot

Japanese  sukiyaki hot pot ( my version with what was available )

Ingredients Serves 4

Noodles and vegetables

  • 1 packet slendier (konjac) angel hair noodles
  • 1 bok choy sliced
  • 1 park choy sliced
  • 1/8 cabbage sliced
  • 1/2 celery sliced on diagonal with crinkle cutter
  • 1 green shallot sliced on diagonal
  • 1/4 onion sliced
  • 5 baby corn spears cut into 3rds
  • 5 brown mushroom left hole but decorate top but removing some of the peel
  • 1 handful snow peas cut on diagonal
  • 1 handful fresh bean shoots(or water chestnuts)
  • 1 handful fresh bean sprouts


  • 1 organic carrot sliced on diagonal with crinkle cutter
  • 1 packet firm tofu cut into squares.

Hot Pot broth

  • 1-2tb sukiyaki sauce
  • 1 cup stock made of 1tb of each mirin, sake, tamari, miso, palm sugar
  • 1 cup water


  • 2 grass fed beef steaks sliced into thin strips

Serve with options

  • 1 egg boiled sliced
  • 1tb pickled ginger
  • Extra 1-2tb sukiyaki sauce


  1. Boil egg for 8 minutes then take shell off slice add to a large serving platter.
  2. Slice vegetables and put on to the sharing platter
  3. Slice beef leave on separate plate.
  4. When you are ready to serve Make hot pot broth bring to boil and place broth in large noodle bowls( or clay and pot)
  5. To eat you have bowl of broth each then serve whatever you want off the platter into the broth. The hot broth cooks the meat and vegetables. Add pickled ginger.
  6. Serve with a little extra sukiyaki sauce. Enjoy!

Japanese Sukiyaki hot pot