Beef Sukiyaki Hot Pot (Nabe)

cooking-time15 min cooking-servings4 SERVINGS


Sukiyaki Broth:

  • 2 cups Dashi or water
  • 1/3 cup soy sauce (if using water instead of dashi, add a bit more soy sauce and adjust to taste)
  • 2-4 tablespoons sake (optional)
  • 2 tbsp sugar (or to taste)

Sukiyaki ingredients:

  • 1 tbsp vegetable oil, or beef fat trimmings
  • 300g (1 packet) Sadia Beef Short Plate Shabu Shabu
  • 1/2 cup quartered sweet onions
  • 8 Napa cabage leaves, sliced
  • 1 Negi (Japanese leek), sliced on angle in 2"" pieces
  • 300-350g fresh shitake mushrooms 
  • 200-250g silken tofu tube, cut into 1/2"" thickness
  • 200g (1 pack) konjac noodles, cooked if needed, drained & rinsed

Food to eat with ingredients:

  • Cooked short grain rice
  • 1 egg for each person, beaten.


  1. To make the sukiyaki broth, combine the dashi, soy sauce, sake and sugar. Mix to dissolve the sugar. Set aside.
  2. Prep all the sukiyaki ingredients and set aside
  3. Over medium heat, add oil or beef fat trimmings. Render fat (if using) for a minute or so.
  4. Arrange onions, cabbage, leek, mushrooms, tofu and noodles into neat clusters in the pan.
  5. Add the sukiyaki broth, then simmer for 10 minutes. Once it comes to a boil, add Sadia Shabu beef slices.
  6. A way to enjoy the nabe is to crack and beat an egg in a bowl for each person. You can dip each cooked ingredient into the egg, then pop it in their mouth. Finish up all the ingredients in the pot, then add the remaining broth into bowls with rice to finish off with the delicious broth.

Beef Shabu Shabu

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