JapaneseDinner

Recipe Story

origins & traditions

Sukiyaki is a beloved Japanese nabemono (hot pot) dish that embodies the essence of communal dining. This comforting one-pot meal features premium thinly sliced beef cooked tableside with an array of fresh vegetables, silky tofu, and chewy noodles in a luscious warishita sauce made from soy sauce, mirin, and sugar. The interactive cooking experience brings people together as ingredients are added gradually to the simmering broth, allowing each person to cook their preferred items to perfection. Traditionally, cooked pieces are dipped in raw beaten egg before eating, adding richness and cooling the hot ingredients. This warming dish is particularly popular during colder months and represents the Japanese philosophy of sharing food and conversation around a single pot.

Instructions

step by step

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Prepare all ingredients: Slice onions into half-moons, cut green onions into 2-inch pieces, slice mushrooms, cube tofu into 1-inch pieces, and arrange beef slices on a plate.
In a small bowl, mix together soy sauce, mirin, sake, sugar, and water to create the warishita sauce. Set aside.
Heat a large skillet or electric hot pot at the table over medium-high heat. Add a small amount of vegetable oil.
Add half the onions and cook for 2 minutes until slightly softened.
Arrange half the beef slices in the pan, pour half the warishita sauce over everything.
Add half of the mushrooms, tofu cubes, green onions, and noodles to the pan.
Let simmer for 5-7 minutes, gently moving ingredients to ensure even cooking. The beef should be just cooked through and vegetables tender-crisp.
If desired, beat eggs in individual small bowls for dipping.
Serve directly from the pot, allowing diners to take what they want.
Replenish the pot with remaining ingredients and sauce as the first batch is consumed, adding more sauce or water if needed to maintain liquid level.
Continue cooking and eating until all ingredients are consumed.

Beef Sukiyaki Hot Pot

4.0 (24)

A traditional Japanese one-pot dish featuring thinly sliced beef, vegetables, and tofu simmered in a sweet-savory soy-based broth, perfect for sharing at the table with family and friends.

medium

45 min

4 servings

Ingredients

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Main Protein

600 grams beef-steak, thinly sliced
400 grams tofu, cut into 1-inch cubes

Vegetables

2 pieces onions, sliced into half-moons
2 cups mushrooms, sliced

Noodles

200 grams noodles, cooked according to package

Sauce

6 tablespoons soy-sauce
3 tablespoons honey

Aromatics

3 cloves garlic, minced
2 teaspoons ginger, grated

Cooking

2 tablespoons vegetable-oil

Optional

4 pieces eggs, raw, for dipping (optional)

Chef Tips

expert advice

•For the most authentic experience, use a portable burner or electric skillet at the dining table so everyone can participate in the cooking process.

•Sukiyaki beef is available at Asian markets, or ask your butcher to slice ribeye or sirloin paper-thin (partially freezing makes slicing easier).

•The quality of beef is important as it is the star ingredient.

•Traditional sukiyaki uses shirataki noodles, but udon or rice noodles work well too.

•Dipping cooked ingredients in raw beaten egg is traditional in Japan and adds luxurious silkiness, but this step is optional based on preference and food safety comfort levels.

•You can customize vegetables based on availability - napa cabbage, chrysanthemum leaves, and enoki mushrooms are common additions.

•Adjust sweetness by adding more or less sugar to the sauce.

•Leftover sauce can be stored refrigerated for up to one week.