japanesehotpotbeefclassicwintersoyintermediate

Sukiyaki

Name: Sukiyaki
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 80 ml soy sauce; 80 ml mirin; 80 ml sake; 25 g sugar; 120 ml water; 300 g thinly sliced beef; 200 g firm tofu; 1 large stalk (180 g) Japanese leek (negi); 6 medium (90 g) shiitake mushrooms; 100 g shungiku (chrysanthemum greens); 200 g shirataki noodles; 10 g beef fat or neutral oil; 10 g brown sugar; 2 large eggs; 300 g steamed short-grain rice

Sukiyaki is a comforting Japanese hot pot of tender beef, tofu, mushrooms, greens, and noodles simmered in a glossy sweet-savory soy broth. The rich broth, lightly caramelized beef, and silky raw egg dip create a luxurious balance of sweetness, umami, and warmth.

30 min

2 servings

913 kcal

Japanese

Ingredients

Warishita broth

80 mlsoy sauce
80 mlmirin
80 mlsake
25 gsugar
120 mlwater

Hot pot ingredients

300 gthinly sliced beef
200 gfirm tofu
1 large stalk (180 g)Japanese leek (negi)
6 medium (90 g)shiitake mushrooms
100 gshungiku (chrysanthemum greens)
200 gshirataki noodles
10 gbeef fat or neutral oil
10 gbrown sugar

For serving

2large eggs
300 gsteamed short-grain rice

Instructions

1
Prepare all ingredients first so the cooking at the table or stove goes smoothly. Cut the tofu into 6 rectangles. Slice the Japanese leek on a sharp diagonal into 2 cm pieces. Remove shiitake stems and score the caps if you like. Trim the shungiku into 8-10 cm lengths. Rinse the shirataki well, drain, then simmer briefly for 2 minutes and drain again to remove any odor.
2
Make the warishita broth by combining the soy sauce, mirin, sake, sugar, and water in a small bowl or jug. Stir until the sugar is mostly dissolved.
3
Lightly beat one egg per person in small serving bowls for dipping, and keep them aside. Set the steamed rice aside for serving.
4
Heat a wide shallow pot or sukiyaki pan over medium-high heat. Add the beef fat or oil and swirl to coat. Add the leek and sear for 1-2 minutes until lightly charred on the edges; this gives the broth a deeper, sweeter flavor.
5
Add about one-third of the beef in a single layer and sprinkle over the brown sugar. Let the sugar melt and lightly caramelize for a few seconds, then pour in about one-third of the warishita broth. Turn the beef once just until barely cooked; do not overcook or it will toughen.
6
Arrange the tofu, shiitake, shirataki, remaining leek, and the rest of the beef neatly in the pot. Pour in enough remaining warishita to come about halfway up the ingredients. Simmer gently for 4-6 minutes, adding the shungiku in the last 1 minute so it stays bright and tender. The tofu should be hot through, the mushrooms tender, and the beef just cooked.
7
Serve immediately from the pot. Dip the hot beef, tofu, and vegetables into the beaten egg before eating if desired, and eat with steamed rice alongside. Replenish with any remaining broth as needed while you continue cooking and eating.

Nutrition per serving

913 kcal

Calories

43g

Protein

54g

Carbs

47g

Fat

Fiber

Notes

•For the best texture, use well-marbled beef sliced very thin, such as ribeye or sirloin, ideally 2-3 mm thick.
•If shungiku is unavailable, tender spinach or mizuna can substitute, though the flavor will be less traditional.
•Do not boil sukiyaki hard; a gentle simmer keeps the beef tender and the broth balanced rather than harshly salty.
•Raw egg for dipping is traditional in Japan. Use very fresh, clean eggs from a trusted source.

Background

Sukiyaki is one of Japan's best-known nabemono dishes, developing in the late 19th century as beef became more widely eaten after the Meiji Restoration. In the Kanto style, ingredients are simmered in a prepared warishita broth, while Kansai style often starts by searing beef with sugar before seasoning. It remains a celebratory communal meal, especially in colder months.

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