Main Course

Sukiyaki de Cerdo: Japanese Hot Pot with Pork

Original name: Sukiyaki Cerdo

Prep

20 mins

Cook

30 mins

Servings

JapaneseSimpleDinnerGluten FreeDairy Free

About this dish

A hearty and comforting Japanese hot pot where thin slices of pork are simmered in a sweet-savory soy broth alongside tender vegetables and tofu. Originating from the winter warmers of Japan, sukiyaki is typically made with beef—but this pork version (sukiyaki cerdo) offers a delicious alternative that's just as satisfying.

Serve it bubbling at the table for a cozy, interactive meal.

Ingredients

UK and US measurements are both included for every recipe.

Thinly sliced pork loin

protein

400 g

Imperial: 14 oz

Firm tofu, cubed

protein

300 g

Imperial: 10.5 oz

Napa cabbage, sliced

vegetable

200 g

Imperial: 7 oz

Shiitake mushrooms

vegetable

100 g

Imperial: 3.5 oz

Enoki mushrooms

vegetable

100 g

Imperial: 3.5 oz

Scallions

vegetable

4 stalks

Shirataki noodles

grain

200 g

Imperial: 7 oz

Tamari soy sauce

seasoning

100 ml

Imperial: 6 ¾ tbsp

Mirin

seasoning

100 ml

Imperial: 6 ¾ tbsp

Sake

seasoning

50 ml

Imperial: 3 ½ tbsp

Sugar

seasoning

2 tbsp

Dashi stock

liquid

300 ml

Imperial: 1 ¼ cups

Vegetable oil

fat

1 tbsp

Raw eggs

other

Method

Prepare ingredients

15 min

Slice the pork, tofu, napa cabbage, mushrooms, and scallions as indicated. Reserve.

Make the warishita (broth)

2 min

In a measuring cup, combine tamari, mirin, sake, sugar, and dashi. Stir until sugar dissolves.

Heat the pot

1 min

Place a nabe pot or large cast-iron skillet over medium-high heat. Add vegetable oil.

Sear the pork

3 min

Add a few slices of pork and cook until lightly browned on both sides. Remove and set aside.

Layer the ingredients

2 min

Arrange the napa cabbage, tofu, mushrooms, and shirataki noodles artfully in the pot.

Add the broth

1 min

Pour the warishita broth over the ingredients in the pot.

Simmer

15 min

Bring to a boil, then reduce heat to low and simmer for about 15 minutes, or until vegetables are tender.

Return the pork

3 min

Return the seared pork to the pot and add the scallions. Simmer for 3 more minutes.

Serve

Serve immediately from the pot. Each person can dip cooked pieces into a small bowl of beaten raw egg (if using).

Equipment

Nabe pot or large cast-iron skillet
Measuring cups and spoons
Cutting board
Chef's knife

Nutrition facts

420 kcal

Calories

35 g

Protein

25 g

Carbohydrates

18 g

Fat

4 g

Fiber

1200 mg

Sodium

Tips

For a traditional experience, serve the pot at the table on a portable burner and let everyone cook their own bites in the shared broth.
If you can't find shirataki noodles, simply omit them or replace with thinly sliced shiitake mushroom caps for extra texture.
The warishita broth can be prepared up to a day ahead and stored in the fridge, reheat gently before using.
For a more aromatic broth, add a 5 cm piece of kombu (dried kelp) while simmering, then remove before serving.

Serving suggestions

Serve with a small bowl of steamed rice and a side of Japanese pickles (tsukemono).
For.
For a true sukiyaki experience, provide individual bowls of beaten raw egg for dipping (this is optional and comes from a regional tradition in Japan).

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Recipe by

Haru Ito

Specialises in Japanese cuisine

Haru Tanaka makes tempura so light it floats. He uses ice water and a feather touch.

Describe yourself in three words: Light, crispy, floating tempura.