Authentic Japanese Gyunabe: A Delicious Beef Hot Pot Recipe

Ingredients

  • 300g thinly sliced beef
  • 200g tofu
  • 1 large leek
  • 2 carrots
  • 1/4 cabbage
  • 200g shiitake mushrooms
  • 2 liters of water
  • 100ml sake
  • 100ml soy sauce
  • 50g sugar
  • 1 teaspoon salt

Steps and instructions

  1. Prepare the vegetables by slicing the leek and carrots, chopping the cabbage, and removing the stems from the shiitake mushrooms.
  2. Cut the tofu into cubes.
  3. In a large pot, bring 2 liters of water to a boil.
  4. Add the sake, soy sauce, sugar, and salt to the boiling water, stirring until the sugar is dissolved.
  5. Add the sliced beef to the pot and simmer for about 5 minutes, until the meat is thoroughly cooked.
  6. Add the vegetables and tofu to the pot and simmer for another 10-15 minutes, until the vegetables are tender.
  7. Adjust the seasoning if necessary, adding more soy sauce or salt to taste.
  8. Serve the Gyunabe hot, directly from the pot. Enjoy your meal!

Tools for making

  • Large pot - Used for boiling water and simmering the ingredients.
  • Knife - Needed to slice the beef, vegetables, and tofu.
  • Cutting board - Used as a surface for cutting and chopping the ingredients.
  • Stirring spoon - Used to stir the ingredients while cooking.
  • Measuring cup - Needed to measure the sake, soy sauce, and sugar accurately.

Recipe variations

  • Use chicken or pork instead of beef for a different protein option.
  • Replace tofu with sliced mushrooms for a meat-free version.
  • Add thinly sliced onions or bell peppers for extra flavor and texture.
  • Include other vegetables such as broccoli, snow peas, or bean sprouts.
  • Spice it up by adding chili flakes or a dash of hot sauce.
  • Experiment with different sauces like teriyaki or oyster sauce.
  • For a heartier meal, add noodles or rice cakes to the pot.
  • Add garlic or ginger for an extra kick of flavor.
  • Include seafood like shrimp or scallops for a seafood twist.
  • Try using vegetable broth instead of water for a richer flavor.

Recipe overview

Gyunabe, also known as Japanese Beef Hot Pot, is a warm and hearty dish that's perfect for cold weather. This traditional Japanese dish is packed with thinly sliced beef, tofu, and a variety of vegetables, all simmered in a flavorful broth. The process of making Gyunabe is fairly easy and straightforward. It involves preparing your ingredients, creating a delicious broth, and simmering everything together until perfection. The result is a comforting, savory, and healthy meal that can be enjoyed directly from the pot. Whether you're new to Japanese cuisine or a seasoned cook, this Gyunabe recipe is sure to impress. Enjoy the cooking process and the delightful flavors of this dish!

Common questions

  1. What type of beef should I use for Gyunabe? You should use thinly sliced beef for Gyunabe. Choose a cut that is suitable for quick cooking, such as ribeye or sirloin.
  2. Can I use other vegetables instead of the ones listed? Yes, you can customize the vegetables according to your preference. You can add or substitute with vegetables like mushrooms, spinach, or bean sprouts.
  3. Can I use other types of tofu? Yes, you can use different types of tofu such as firm tofu or silken tofu, depending on your preference. Adjust the cooking time accordingly.
  4. Can I add other seasonings to enhance the flavor? Absolutely! Feel free to experiment with additional seasonings like garlic, ginger, or chili flakes to add more depth of flavor to the Gyunabe.
  5. Can I make Gyunabe in advance? Gyunabe is best enjoyed fresh. However, you can prepare the ingredients in advance and cook them just before serving to maintain the freshness and texture of the dish.

Serving dishes and utensils

  • Large pot - A large pot is needed to cook the Gyunabe and accommodate all the ingredients.
  • Cutting board - A cutting board is essential for preparing and slicing the vegetables and tofu.
  • Knife - A sharp knife will be used to slice the beef, vegetables, and tofu.
  • Serving ladle - A serving ladle will help in scooping out the Gyunabe into individual bowls or plates.
  • Chopsticks - Chopsticks are the traditional utensils used to eat Gyunabe.
  • Bowls or plates - Bowls or plates are needed to serve the Gyunabe to each individual.

Origin stories

The Gyunabe dish hails from the late Edo period in Japan, where it first originated in Yokohama, a city known as a gateway for foreign influence in the country. The recipe was initially designed to accommodate the palate of Western diplomats living in Japan, who had a preference for beef. The term "Gyunabe" literally translates to "beef pot", aptly named for the thinly sliced beef simmered with vegetables in a pot. What's fascinating is that Gyunabe is considered the precursor to the popular Japanese dish, Sukiyaki. After the Meiji Revolution, the recipe underwent minor changes, evolving into the Sukiyaki we know and love today. So, when you're savouring a bowl of Gyunabe, you're not just enjoying a hearty meal, but also tasting a slice of Japan's culinary history.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.