Feeling super cozy with this Japanese Sukiyaki recipe! A mixture of soy sauce, sugar, mirin and sake make this come to life with sukiyaki beef and tons of vegetables like Napa cabbage, mushrooms and shungiku (chrysanthemum), green onions as well as tofu.
I love how this all comes together, it’s also little prep and cook time so you can eat in no time. Optional dipping the sukiyaki in egg for ultimate richness and deliciousness, served with a fluffy bowl of white rice. The most perfect dish!
What is Sukiyaki?
Sukiyaki is a popular type of Japanese hot pot. It utilitizes thinly sliced beef, often times tofu and lots of vegetables (like assorted mushrooms, cabbage, and more!), usually made and served at the table in one pot with a sauce made of soy sauce, sugar and mirin.
What ingredients do you need for this sukiyaki recipe?
Kobe Style Sukiyaki Beef: This is thinly sliced beef than can be either prepared by hand at home, asked from your butcher, or usually you can find like at your local Japanese market.
Tofu: I like to add tofu in my sukiyaki, for the fluffy, bouncy-ness in the sukiyaki, and to have a different texture. It pairs really nicely with all the vegetables and the beef soaked in the broth.
Vegetables: We are using napa cabbage, oyster mushrooms, package enoki mushrooms and bunashimeji mushrooms, but other varieties like shiitake mushrooms work great as well, green onions and shungiku.
Shirataki Noodles: These noodles are clear Japanese noodles that are made from konjac yam. I personally love the texture and flavor of this in the sukiyaki as well. Other noodles substitutes can be udon noodles, or vermicelli.
For the sauce: The base of the sukiyaki sauce is made with soy sauce, sugar, mirin, sake and dashi broth.
Egg yolk: Egg yolk is traditionally served along side sukiyaki to dip with all your ingredients, however this is optional.
For the cooking pot: You can use either a cast-iron pot, a sukiyaki pot, or anything that is a deep yet shallow pot to cook table-side.
Instructions to make this recipe
Make your sukiyaki sauce
To start, make your sukiyaki sauce by mixing soy sauce, Japanese blend, sugar, mirin, sake and water until combined.
Prep your noodles
Next make your noodles according to the package instructions, drain, rinse and set aside.
Sear your meat, and get your pot ready!
Heat a deep pot/sukiyaki/hot pot on low and add in 2 tablespoons of your sauce. Sear your meat (save a few slices for garnish). Then add your mushrooms and lightly sauté for 1-2 minutes.
Assemble all your remaining ingredients and serve
Next, in the same pot, add in and layer your remaining beef, tofu, cabbage, mushrooms, cooked noodles and shungiku. Bring to a boil until everything is well cooked. Top with green onions, mix well and dip with raw egg.
Check out the below recipes for more dinner inspiration!
- Crispy Chicken with Fennel Arugula Salad
- Red Wine Braised Short Ribs
- Seared Albacore Tuna with Lemon Ponzu Sauce
- Chicken Katsu with Homemade Tonkatsu Sauce
If you do make this Japanese Sukiyaki recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!
Updated from July 2020
- 1 pound kobe style sukiyaki beef
- 1/2 block firm tofu cut into thin strips
- 10 sheets of sliced Napa cabbage
- 1/2 cup oyster mushrooms
- 1/2 cup enoki mushrooms
- 1/2 cup bunashimeji mushrooms
- 1 cup green onions
- 125 grams shirataki noodles
- 1/2 cup shungiku/chrysanthemum
- 1/2 cup soy sauce
- 1 tablespoon sugar
- 1/4th cup mirin
- 1/4th cup sake
- 1 cup water or dashi broth
- 2 egg yolks optional
- To start, make your sukiyaki sauce by mixing soy sauce, Japanese blend, sugar, mirin, sake and water until combined.
- Next make your noodles according to the package instructions, drain, rinse and set aside.
- Heat a deep pot/sukiyaki/hot pot on low and add in 2 tablespoons of your sauce. Sear your meat (save a few slices for garnish). Then add your mushrooms and lightly sauté for 1-2 minutes.
- Next, in the same pot, add in and layer your remaining beef, tofu, cabbage, mushrooms, cooked noodles and shungiku. Bring to a boil until everything is well cooked. Top with green onions, mix well and dip with egg.