Japanese Sukiyaki is a traditional one-pot hot pot dish featuring thinly sliced beef, tofu, vegetables, and noodles gently simmered in a rich, sweet-savory broth. A favorite for family gatherings and special occasions in Japan, Sukiyaki is known for its comforting flavors, interactive dining style, and perfectly balanced umami taste.
Tender slices of beef are lightly seared before being simmered in a flavorful broth made with soy sauce, mirin, sake, sugar, and dashi. Fresh napa cabbage, shiitake mushrooms, enoki mushrooms, tofu, green onions, and shirataki noodles absorb the delicious broth, creating a hearty and satisfying meal.
Traditionally, diners dip the cooked beef and vegetables into beaten raw eggs before eating, adding a silky richness that complements the savory broth. If preferred, the dish can also be enjoyed without raw eggs.
Perfect for cool evenings or festive meals, Japanese Sukiyaki is a comforting and elegant hot pot that brings authentic Japanese flavors to your dining table.
Thinly sliced beef (ribeye or sirloin) – 1 lb (450 g) , Firm tofu – 14 oz (400 g), cubed , Shirataki noodles – 7 oz (200 g), rinsed and drained
Napa cabbage – 4 cups, chopped , Shiitake mushrooms – 8, stems removed , Enoki mushrooms – 1 bundle, trimmed
Green onions – 4, cut into 2-inch pieces , Vegetable oil – 1 tablespoon
Dashi stock – 2 cups (480 ml) , Soy sauce – ½ cup (120 ml) , Mirin – ½ cup (120 ml)
Sake – ¼ cup (60 ml) , Granulated sugar – 3 tablespoons
Raw eggs – 4 (optional, for traditional serving)
Cooked Japanese short-grain rice – for serving (optional)
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