• Yield 6 servings
  • Prep 5 mins
  • Cook 12 mins

Partially freezing the beef makes it easier to slice for this salty, slurpy dish.

Mark Boughton Photography / styling by Teresa Blackburn

This recipe is from Kimiye Hayashi, a second-generation Japanese (nisei) grandmother who lives in Bellevue, Wash. Partially freezing the beef makes it easier to slice.


Sukiyaki Sauce:
1 1/2 cups reduced-sodium chicken broth
1/3 cup reduced-sodium soy sauce
1/4 cup sugar
Hot Pot:
4 ounces cellophane noodles or rice sticks
-- Boiling water
2 tablespoons vegetable oil, divided
1 pound beef (such as sirloin tip, top sirloin or tenderloin), sliced paper-thin across the grain, then cut into bite-size pieces
1 large yellow onion, cut into halves, then cut into thin crescents
4 ounces fresh shiitake, enoki or button mushrooms (cut larger mushrooms into bite-size pieces)
2 medium carrots, diagonally sliced
2 -- celery ribs, diagonally sliced
5 -- green onions, diagonally sliced
1 package (9-ounces) firm or cooked tofu, cut into 16 pieces


  1. To prepare Sukiyaki Sauce, combine all ingredients in a bowl. Set aside. 
  2. To prepare Hot Pot, place noodles in a heatproof bowl. Pour boiling water over noodles. Let soak 1 minute. Drain in a colander and rinse under cold running water. Cut noodles in half and return to bowl. 
  3. Heat 1 tablespoon oil in a Dutch oven until hot but not smoking. Add half the beef and cook, stirring, until meat is no longer pink, 2 to 3 minutes. Transfer to a plate. Repeat with remaining beef, adding more oil if needed. 
  4. Heat remaining 1 tablespoon oil in Dutch oven over medium-high heat. Add onion, mushrooms, carrots and celery. Cook, stirring, about 4 minutes. Add green onions and cook, stirring, 30 seconds. Add Sukiyaki Sauce, noodles, beef and tofu. Mix well and bring to a gentle boil over medium heat. Cook until all ingredients are thoroughly heated, 1 to 2 minutes.

Recipe reprinted with permission from Pat Tanumihardja'sThe Asian Grandmothers Cookbook (Sasquatch Books, 2009). For more information about The Asian Grandmothers Cookbook, go to