Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings
  • Prep: 5 mins
  • Cook: 12 mins

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


Nutritional Info *per serving

  • Calories 310
  • Glycemic Load 6
  • Fat 10g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 4.5g
  • Monounsaturated Fat 2.5g
  • Cholesterol 40mg
  • Sodium 430mg
  • Potassium 460mg
  • Carbohydrate 34g
  • Fiber 2g
  • Sugars 11g
  • Protein 21g
  • Trans Fat 0g
  • Vitamin A 70%
  • Vitamin C 10%
  • Calcium 10%
  • Iron 15%