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Easy Sukiyaki Recipe

Updated on October 18, 2013

Try Sukiyaki (Japanese Beef Hot Pot) at Home!

Whenever I visit my in-laws in Kyoto, one thing I always enjoy is making and eating sukiyaki. Some sukiyaki ingredients may be a bit hard to find outside of Japan but substituting is fine--every place you go in Japan seems to prepare sukiyaki differently anyway. Here is a basic recipe for sukiyaki that you can experiment with and enjoy. If you try the recipe and enjoy it, or have your own variation that you would like to share, please do so in the comments area below.

(Photo credits. All of the photos on this page, unless otherwise specified were taken by me. Feel free to use them as you wish.)

Simple Sukiyaki Recipe

Try sukiyaki at home

Sukiyaki is a delicious beef and vegetable hot pot meal that is usually eaten in winter. There's something warm and intimate about sharing food from a pot in the middle of the table. The way we eat sukiyaki in Kyoto and the rest of Kansai is very simple.

Ingredients:

  • A pound or two of very thinly sliced beef, the more marbled the better
  • Tofu (yakidofu, the firm, grilled kind, is better so it doesn't fall apart)
  • Shirataki or konnyaku noodles
  • Negi (scallions)

Chinese cabbage or other leafy vegetablesMushrooms like shiitake or enokiAny other vegetables you want (avoid vegetables like carrots or tomatoes which have strong tastes, smells, or colors)1/2 cup of soy sauce1/4 cup of sake (mirin works too)1/4 cup of sugar (if you substitute mirin for sake; just decrease the sugar a bit)Kombu dashi or waterOne fresh raw egg for each diner

Preparation and Serving:

  • Cut everything into bite size pieces (the pieces will shrink while cooking, so cut on the large side)
  • Mix the soy sauce, sake, and sugar
  • Crack an egg into a bowl for each person eating and beat it gently (some people add a little soy sauce)
  • Heat some oil, or better yet, tallow (ask for it when you buy the beef)
  • Lightly grill the meat
  • Add the other ingredients and pour the liquid mixture over the top
  • When the food is cooked (don't overdo the meat), take it out a bite at a time, dip it in the egg and enjoy!
  • Keep adding food until it's all gone. You'll probably need to add water, more sake, or kombu dashi to the soup as it evaporates.
Psssst. If the raw egg thing grosses you out, just skip it. I won't tell anyone, and the sukiyaki will still taste great.

To Dip or Not to Dip? - Take the poll.

Do you (or would you) dip your sukiyaki in raw egg before eating it?

See results

Cook Sukiyaki at Your Table with this Electric Hot Pot

Recommended Item

Of course you can prepare sukiyaki in the kitchen and serve it at the table, but nothing beats taking the meat and vegetables straight from the simmering pot on the table and popping it right into your mouth. This electric hot pot has great dimensions for sukiyaki and other nabemono dishes. It is versatile and highly reviewed on amazon.

Please share your favorite Japanese food, a question about this recipe, another way to make sukiyaki, or even a request for another Japanese recipe.

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    • Spirality profile image

      Spirality 3 years ago

      It looks very easy. I would like to know your recipe for Okonomiyaki

    • TolovajWordsmith profile image

      Tolovaj Publishing House 5 years ago from Ljubljana

      I am always on the look for interesting recipes to enrich our daily menu. Thanks for the idea!

    • profile image

      anonymous 5 years ago

      Sukiyaki sounds like a great dish. I would rather try it out at my fave Japanese joint than risk making it! Looks yummy!

    • sousababy profile image

      sousababy 6 years ago

      I have in-laws that love Japanese food, so I am very interested in these dishes. (I'm allergic to seafood, so I need to be careful about fish oils too). I have always loved tofu dishes and all of the wonderful varieties of mushrooms in some asian meals. Thank you for sharing. Take good care, Rose

    • MisterJeremy profile image
      Author

      Jeremy 6 years ago from Tokyo, Japan

      @Tchai: I'm glad you liked this page. I don't know"Saigo no Iiwake" by title, but maybe I've heard it before.

    • Tchai profile image

      Tchai 6 years ago

      I'm always wondering if the sukiyaki available in my area is authentic or not. This recipe will at least give me a basis for comparison. You even got in a mention of Sakamoto's song too, one of my mother's favorites! The Japanese have some wonderful melodies. I wonder if you are familiar with Hideaki Tokunaga's "Saigo no Iiwake"? Not sure I like his version but the translation to Tagalog by Ted Ito was a hit over in my neighborhood. Cheers!

    • Grasmere Sue profile image

      Sue Dixon 6 years ago from Grasmere, Cumbria, UK

      How nice to have a Japanese food lens with personal experience and photos. Blessed by your Regional Foods Squid angel- I'll be adding it to my Best Regional Foods lens soon!

    • spritequeen lm profile image

      spritequeen lm 6 years ago

      Because I'm deathly allergic to wheat, I've had to look to other countries/cultures for menus, as Americans make EVERYTHING out of wheat! I'm a sucker for sushi, and can't wait to try your sukiyaki recipe! Thanks for sharing!

    • profile image

      anonymous 6 years ago

      I've never had Sukiyaki but am ready for some right now! I might forget to use the raw egg. I tried your "Learn Hiragana the Way Japanese Children Do" and had fun!

    • MisterJeremy profile image
      Author

      Jeremy 6 years ago from Tokyo, Japan

      @littlelu lm: I'll let you in on a secret. I don't eat the raw egg either, although the rest of my family does.

    • PaulaMorgan profile image

      Paula Morgan 6 years ago from Sydney Australia

      This looks yummy.. and just what I need after too much ham and turkey! Happy New Year

    • littlelu lm profile image

      littlelu lm 6 years ago

      looks delicious! Nothing better than beef and veggies, but no thanks on the raw egg!!