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Beef Sukiyaki a Japanese hot pot dish
Authentic Japanese Beef Sukiyaki with vegetables and beef

Beef sukiyaki

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Sukiyaki is the pinnacle of Japanese communal dining, cooked in the middle of the table. Its name is derived from the word 'suki' (plough), on which farmers used to grill meat. This Kanto-style recipe operates with 'Warishita' sauce (soy-mirin-sugar): paper-thin beef and vegetables steam in this sweet-salty flavour profile. Dipping in raw egg not only cools the hot bite but creates a creamy coating.
🕒 Prep Time 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Flat frying pan or electric table grill
  • Small bowls (for egg)

Allergen Information

⚠️ Soya
⚠️ Egg

Instructions

1 ✓

Place the meat in the freezer for 30 minutes, then slice paper-thin. Cube the tofu, cut spring onions into 4-5 cm pieces.

Tip: Thin slicing is crucial because the meat cooks in seconds. If thick, it will be chewy.
2 ✓

Mix the Warishita sauce: soy sauce, mirin, sugar, dashi.

Tip: This stock will thicken and flavour everything.
3 ✓

In the pan with a little fat, sear half the meat, sprinkle with a little sugar (Kansai style), then pour over the sauce.

Tip: Caramelising the sugar on the meat adds extra flavour.
4 ✓

Push the meat aside and add the mushrooms, tofu, onion, and noodles. Cook in the sauce until tender.

Tip: Tofu and mushrooms soak up the salty-sweet liquid like a sponge.
5 ✓

Crack the eggs into small bowls, beat with a fork. Dip the hot meat and vegetables into this before eating.

Tip: The egg makes the intense soy sauce flavour silky.

Recipe FAQ

What if I don't have Mirin?
Use white wine with a little extra sugar, though the taste won't be completely authentic.
I don't dare eat raw egg.
You can skip it, but it's part of the Sukiyaki experience. Use pasteurised eggs, or just dip the bites in the sauce.

Ingredients

  • 500 g Beef (sirloin or rib-eye, sliced paper-thin)
  • 200 g Tofu (firm, grillable)
  • 150 g Shiitake mushrooms
  • 3 stalks Spring onions
  • 200 g Glass noodles (Shirataki or rice noodles)
  • 100 ml Japanese soy sauce
  • 50 ml Mirin (sweet rice wine)
  • 3 tbsp Sugar
  • 500 ml Dashi stock (or water)
  • 4 pcs Eggs (very fresh)