Beef Sukiyaki Recipe

Individual serving of Sukiyaki
Fumiaki Yamazaki/The Image Bank/Getty Images
  • 30 mins
  • Prep: 20 mins,
  • Cook: 10 mins
  • Yield: 4 servings
Ratings (18)

Sukiyaki is a type of nabe (Japanese hot pot) where deliciously thin-sliced beef is quickly seared, combined with a medley of other nourishing and tasty vegetables and other ingredients, and then simmered in a broth of sake, soy sauce and sugar.

Sukiyaki is usually cooked at the table as you eat. The word "yaki" means "sauté" or "grill" in Japanese, and the meat is sautéed in the hot skillet. The main ingredient in sukiyaki is usually beef which is thinly sliced and simmered in a soy sauce-based soup. Generally, sukiyaki is a winter dish and it is commonly found at bōnenkai, Japanese year-end parties.

There are two main styles: the Kanto-style from eastern Japan and Kansai-style from western Japan. In the Kanto-style, warishita (a mixture of sake, soy sauce, sugar, mirin and dashi) is poured and heated in a pot, then meat, vegetables and other ingredients are added and simmered together. In Kansai-style sukiyaki, meat is heated in the pot first. When the meat is almost cooked, sugar, sake and soy sauce are added, then vegetables and other ingredients are tossed in last. In both the Kanto and Kansai styles, raw eggs are used as a dipping sauce when eating sukiyaki and steamed rice with black sesame seeds is also served.

Here's a recipe for sukiyaki in the Kanto or western Japanese style.

What You'll Need

  • 1 pound thinly sliced beef (cut into bite-size pieces)
  • 1 package shirataki noodles (made from yam cakes) or cellophane noodles, washed and drained (cut into 3 inch lengths)
  • 8 shiitake mushrooms (stems removed)
  • 1 enoki mushroom (trimmed)
  • 1 negi or leek (washed and sliced into 2-inch lengths)
  • 1/2 Chinese cabbage (washed and cut into 2-inch-wide pieces)
  • 1 yaki-dofu (grilled tofu, cut into bite-size pieces)
  • 1 shungiku (chrysanthemum greens, washed and cut into 2-inch lengths)
  • For Sukiyaki Sauce:
  • 1/3 cup soy sauce
  • 3 tablespoons sake
  • 5 tablespoons sugar
  • 3/4 cup water
  • For Dipping:
  • Optional: 4 pasteurized eggs

How to Make It

  1. Arrange ingredients on a large plate and place the plate on the table.
  2. Mix soy sauce, sake, sugar and water to make sukiyaki sauce.
  3. Set an electric pan or a skillet on the table. After this point, cooking is done at the table as you eat.
  4. Heat a little oil in the pan. Fry some beef slices, then pour sukiyaki sauce in the pan.
  5. Add other ingredients when the sauce starts to boil.
  6. Simmer until all ingredients are softened, and it's ready to eat.
  1. Dip the cooked sukiyaki into the raw, beaten eggs if you like.
  2. As the liquid is reduced, add more sukiyaki sauce or hot water.
Nutritional Guidelines (per serving)
Calories 760
Total Fat 25 g
Saturated Fat 8 g
Unsaturated Fat 9 g
Cholesterol 310 mg
Sodium 2,198 mg
Carbohydrates 75 g
Dietary Fiber 11 g
Protein 62 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)