Sukiyaki is a Japanese dish made with thinly sliced beef, tofu, mushrooms, and vegetables cooked in a sweet and savory broth.
In Japan, sukiyaki can be an elegant restaurant meal prepared with beautifully marbled wagyu beef. At traditional sukiyaki restaurants, the ingredients may be cooked at the table in a shallow iron pot and served one piece at a time.
Sukiyaki is also enjoyed at home, especially when family or friends gather around the table. Everyone shares from the same pot as the ingredients continue to cook.
How Sukiyaki Is Eaten in Japan
Cooked beef, tofu, and vegetables are transferred from the pot into individual bowls.
Many people in Japan dip each piece into lightly beaten raw egg before eating. The egg cools the hot ingredients slightly and adds a smooth, rich texture to the sweet and savory broth.
If you would like to serve sukiyaki this way, use pasteurized eggs. The egg is optional, and the sukiyaki can also be enjoyed directly from the pot.
The traditional broth, called warishita, usually combines soy sauce, mirin, sake, and sugar. This easier version uses concentrated Hon Tsuyu, water, and a small amount of sugar.
Ingredients
Makes 3–4 servings.
For the Sukiyaki
- 10 oz thinly sliced beef
- 7 oz napa cabbage
- 1 large leek
- 4 fresh shiitake mushrooms
- 14 oz firm tofu
- 1 teaspoon neutral cooking oil
For the Broth
- ⅓ cup Kikkoman Hon Tsuyu concentrated noodle soup base
- ¾ cup water
- 1 tablespoon sugar
For Serving
- Pasteurized eggs, optional
For Finishing the Meal
- 1 package Hakubaku Organic Udon, 9.5 oz, optional
- Water, for boiling
How to Make Sukiyaki
1. Prepare the Ingredients
Cut the beef into pieces that are easy to pick up with chopsticks.
Cut the napa cabbage into 2-inch pieces. Cut the leek diagonally into thick slices.
Remove the shiitake stems. Drain the tofu and cut it into large cubes.
2. Prepare the Broth
Combine the Hon Tsuyu, water, and sugar in a bowl. Stir until the sugar dissolves.
3. Cook the Leek and Beef
Heat the oil in a wide saucepan or shallow pot over medium heat.
Add the leek and cook for about two minutes, turning occasionally. Add the beef and cook briefly, just until it begins to brown.
Transfer the beef to a plate so it does not overcook. Leave the leek in the pot.
4. Add the Broth, Tofu, and Vegetables
Pour the broth into the pot. Arrange the napa cabbage, shiitake mushrooms, and tofu around the leek.
Bring the broth to a gentle boil, then reduce the heat. Simmer for 7–8 minutes, or until the cabbage has softened.
The broth does not need to cover all the ingredients. The vegetables will release additional moisture as they cook.
5. Finish with the Beef
Return the beef to the pot and simmer for another 1–2 minutes, or until it is just cooked.
Place the pot in the center of the table and serve while hot.
If using pasteurized eggs, lightly beat one egg in each serving bowl. Dip the cooked beef, tofu, and vegetables into the egg before eating.
Finish the Meal with Udon
In Japan, noodles or rice are often added to the remaining hot pot broth at the end of the meal. This final course is called shime.
While enjoying the sukiyaki, cook the dried udon in a separate pot of boiling water for 4 minutes.
Drain and briefly rinse the noodles under cold water to remove excess starch, then drain well.
After most of the sukiyaki has been eaten, add the udon to the remaining broth. Simmer for 1–2 minutes, allowing the noodles to absorb the sweet and savory flavor.
Choosing the Beef
Beef sold for shabu-shabu or hot pot is thin enough to cook quickly and absorb the broth.
If thinly sliced beef is unavailable, partially freeze a piece of ribeye or beef chuck until firm, then slice it as thinly as possible.
This article contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
An Easier Sukiyaki Broth
Hon Tsuyu combines soy sauce and dashi flavors in one concentrated soup base. Adding water and sugar creates a simple sukiyaki broth without measuring several Japanese seasonings.
The same bottle can also be used for zaru soba, egg udon, nikujaga, and other Japanese simmered dishes.
Kikkoman Hon Tsuyu, 17 fl oz
The Udon for the Final Course
Hakubaku Organic Udon is a dried wheat noodle with a smooth texture. Its 9.5-ounce package is suitable for sharing as the final course of a sukiyaki meal.
Hakubaku Organic Udon Wheat Noodle, 9.5 oz