Sukiyaki is a traditional Japanese dish where thinly sliced beef is cooked with vegetables, tofu, and noodles in a shallow iron pot. The broth is made from soy sauce, sugar, and mirin, creating a rich yet delicate flavor. Often enjoyed during colder months, Sukiyaki is a communal meal where ingredients are simmered at the table and dipped into raw beaten egg before eating.
Ingredients (Serves 4)
500 g thinly sliced beef (ribeye or sirloin)
1 block firm tofu, cut into cubes
1 bunch napa cabbage, chopped
1 leek or 2 green onions, sliced diagonally
1 cup shiitake mushrooms
1 pack shirataki or glass noodles
1 tablespoon vegetable oil
For the Broth (Warishita):
½ cup soy sauce
¼ cup mirin
2 tablespoons sugar
½ cup dashi stock (or water)
Optional:
4 fresh eggs (for dipping)
Steamed white rice for serving
Instructions
In a small bowl, mix soy sauce, mirin, sugar, and dashi to make the broth. Heat a wide pan or shallow pot over medium heat and add vegetable oil. Sear a few slices of beef briefly until lightly browned. Pour in some of the broth mixture and allow it to simmer gently. Arrange tofu, cabbage, mushrooms, noodles, and green onions around the beef in sections. Add more broth as needed and let everything simmer together until tender.
As ingredients cook, diners can pick pieces directly from the pot. Traditionally, each bite of beef or vegetable is dipped into a small bowl of lightly beaten raw egg before eating, which adds richness and cools the food slightly. Serve with steamed rice on the side.
Tips for Authentic Flavor
Use very thinly sliced beef for quick cooking and tenderness.
Do not overcrowd the pot; cook in batches if necessary.
Adjust sugar to balance sweetness to your preference.
Simmer gently — avoid boiling to keep the beef tender.
If skipping raw egg, serve with a soft-boiled egg or simply enjoy as is.