Learn how to make authentic Japanese Sukiyaki, a classic hot pot dish featuring tender beef, fresh vegetables, tofu, and a rich, sweet-savory sauce. This easy-to-follow recipe will guide you through the traditional cooking method, with ingredient substitutions to make it accessible anywhere.
Sukiyaki
Difficulty: ★★★☆☆2-3
servings15
minutes25
minutesIngredients
- For the Sukiyaki Sauce (Warishita):
1 cup (250ml) water
2/3 cup (150ml) sake
2/3 cup (150ml) soy sauce
2/3 cup (150ml) mirin
1 tbsp sugar (adjust to taste)
1 tsp dashi powder (for umami, optional)
- For the Sukiyaki Hot Pot:
4 leaves Napa cabbage (Chinese cabbage), roughly chopped
1–2 stalks green onions (leeks), cut into thick slices
1 block firm tofu, cut into bite-sized pieces
4 shiitake mushrooms, stems removed
Substitute: Portobello or cremini mushroomsEnoki or king oyster mushrooms (as desired)
Substitute: Button mushrooms or any mild-flavored mushroomsShirataki noodles (konjac noodles), rinsed in hot water(to remove odor)
Substitute: Glass noodles (mung bean noodles) or vermicelli2 mochi pieces (optional, adds texture)
1 piece beef fat (for greasing the pan)
Substitute: 1 tbsp vegetable oil or butterThinly sliced beef for sukiyaki (as desired, about 8 oz / 250g)
Substitute: Thinly sliced ribeye, sirloin, or shabu-shabu beef1/2 carrot, thinly sliced (recommended using a slicer for best results)
Directions
- Prepare the Sukiyaki Sauce (Warishita)
In a microwave-safe bowl or measuring cup, combine water, sake, soy sauce, mirin, sugar, and dashi powder.
Heat in the microwave for 2 minutes, then stir well to ensure the sugar is dissolved.
Set aside. - Prepare the Hot Pot Ingredients
Cut the cabbage, green onions, and tofu into bite-sized pieces.
Slice the shiitake mushrooms and trim the enoki mushrooms.
Rinse the shirataki noodles under hot water to remove any odor.
If using mochi, cut into smaller pieces if needed. - Sear the Green Onions & Tofu
Heat a sukiyaki pan or shallow skillet over medium heat.
Add the beef fat (or 1 tbsp vegetable oil) and let it melt.
Add the green onions and tofu, searing them until they develop a golden-brown crust.
This step enhances the flavor and prevents the tofu from breaking apart. - Add the Sukiyaki Ingredients
Pour in the prepared warishita (sukiyaki sauce).
Add all ingredients except for the beef and mochi.
Arrange the ingredients neatly in the pan for an aesthetically pleasing presentation. - Simmer & Cook the Ingredients
Let the vegetables and tofu simmer for about 5 minutes, until softened.
Stir occasionally to distribute the flavors evenly. - Add the Mochi & Beef
Place the mochi pieces into the hot pot and let them cook gently until soft.
Finally, add the thinly sliced beef, submerging it in the sauce for just 30–60 seconds until cooked.
Avoid overcooking the beef, as it will become tough. - Serve and Enjoy!
Traditionally, sukiyaki is served with a raw beaten egg for dipping, but this is optional.
Transfer portions into bowls and enjoy immediately while hot!
Notes
- ✔ For a lighter taste: Reduce the amount of soy sauce and increase water slightly.
✔ For more umami: Add a small amount of kombu (dried kelp) to the sauce while heating.
✔ For extra richness: Crack a raw egg into a small bowl for dipping (if using pasteurized eggs).
✔ For tender beef: Always add the beef at the last minute to keep it soft and juicy.
✔ Storage: Leftover sukiyaki can be stored in the refrigerator for up to 2 days and reheated in the pan.