Sukiyaki (すき焼き) is one of Japan's most iconic nabemono (hot pot) dishes, featuring thinly sliced beef, tofu, vegetables, and noodles simmered in a sweet and savory soy-based broth. Traditionally cooked at the dining table in a shallow iron pot, Sukiyaki is a favorite for family gatherings, celebrations, and cold winter evenings. Its rich umami flavor, tender beef, and variety of fresh ingredients make it one of the most beloved dishes in Japanese cuisine.

A unique feature of authentic Sukiyaki is dipping the cooked ingredients into a bowl of beaten raw egg before eating, creating an extra creamy and luxurious texture. If preferred, lightly cooked or pasteurized eggs can be used.

What Is Sukiyaki?

Sukiyaki is a communal hot pot where premium thinly sliced beef is cooked alongside tofu, napa cabbage, shiitake mushrooms, enoki mushrooms, green onions, chrysanthemum greens (shungiku), and shirataki noodles. Everything is simmered in warishita, a flavorful sauce made from soy sauce, mirin, sugar, and sake.

Unlike many soups, Sukiyaki has only a small amount of broth, allowing the ingredients to absorb the rich seasoning while remaining tender and flavorful.

Ingredients

For the Sukiyaki

  • 500 g thinly sliced beef (ribeye, sirloin, or chuck)
  • 300 g firm tofu, cut into cubes
  • 200 g shirataki noodles
  • 3 cups napa cabbage, chopped
  • 1 bunch shungiku (or spinach)
  • 1 bunch green onions, cut into 5 cm pieces
  • 150 g shiitake mushrooms
  • 100 g enoki mushrooms
  • 1 small onion, sliced
  • 1 tablespoon vegetable oil or beef fat

For the Warishita Broth

  • ½ cup soy sauce
  • ½ cup mirin
  • ¼ cup sake
  • 3 tablespoons sugar
  • ½ cup dashi stock

Optional for Serving

  • 4 pasteurized eggs (one per person), lightly beaten
  • Steamed Japanese rice
  • Pickled vegetables

Kitchen Equipment

  • Sukiyaki pot or shallow cast-iron skillet
  • Portable tabletop burner (optional)
  • Tongs or chopsticks
  • Ladle
  • Serving bowls

Step 1: Prepare the Ingredients

Arrange the beef, tofu, vegetables, mushrooms, and shirataki noodles on a large serving platter.

If using shirataki noodles, rinse and briefly boil them for 2–3 minutes to remove any odor, then drain well.

Step 2: Make the Warishita

In a bowl, combine:

  • Soy sauce
  • Mirin
  • Sake
  • Sugar
  • Dashi stock

Stir until the sugar dissolves completely.

Step 3: Cook the Beef

Heat the sukiyaki pot over medium heat.

Lightly grease the pot with vegetable oil or beef fat.

Add a few slices of beef and cook until just browned.

Sprinkle a small pinch of sugar over the beef for an authentic Japanese touch.

Step 4: Add the Remaining Ingredients

Arrange the tofu, napa cabbage, mushrooms, onions, shungiku, and shirataki noodles around the beef.

Pour in the prepared warishita.

Bring to a gentle simmer.

Cook for 10–15 minutes, adding more broth if necessary.

Step 5: Enjoy at the Table

As the ingredients finish cooking, transfer portions into individual bowls.

For a traditional experience, dip the hot ingredients into a bowl of lightly beaten pasteurized egg before eating, if desired.

Serve with steamed rice.

Serving Suggestions

Sukiyaki is traditionally served with:

  • Steamed Japanese rice
  • Miso soup
  • Pickled vegetables (Tsukemono)
  • Goma-ae (Spinach with Sesame Dressing)
  • Green tea

Tips for Perfect Sukiyaki

  • Choose well-marbled, thinly sliced beef for the most tender texture.
  • Avoid overcooking the beef; cook it briefly to keep it juicy.
  • Simmer the vegetables gently so they retain their texture.
  • Use fresh dashi for a deeper umami flavor.
  • Add leafy greens near the end of cooking to keep them vibrant.
  • Adjust the sweetness by adding more or less sugar according to your preference.

Flavor Variations

Wagyu Sukiyaki

Prepare the dish with premium Japanese Wagyu beef for an exceptionally rich and buttery flavor.

Chicken Sukiyaki

Replace beef with thinly sliced chicken thighs for a lighter variation.

Seafood Sukiyaki

Use shrimp, scallops, salmon, and tofu for a seafood-inspired hot pot.

Vegetarian Sukiyaki

Replace the meat with extra tofu, mushrooms, eggplant, and additional seasonal vegetables.

Mushroom Sukiyaki

Use a variety of mushrooms such as shiitake, enoki, oyster, and shimeji for an earthy, umami-rich version.

Storage

Store leftover Sukiyaki in an airtight container in the refrigerator for up to 2 days.

Reheat gently on the stovetop over low heat until warmed through.

Freezing is possible, though the texture of tofu and vegetables may change slightly after thawing.

Nutritional Information (Per Serving)

  • Calories: 480 kcal
  • Protein: 32 g
  • Carbohydrates: 20 g
  • Fat: 28 g
  • Fiber: 4 g
  • Sodium: 980 mg

Why You'll Love This Recipe

  • Authentic Japanese hot pot with rich sweet-savory flavor
  • Tender beef, fresh vegetables, tofu, and noodles in one satisfying meal
  • Perfect for family dinners, celebrations, and cold-weather gatherings
  • Easy to customize with seafood, chicken, or vegetarian ingredients
  • Fun, interactive tabletop cooking experience
  • A timeless Japanese comfort food enjoyed across generations

Sukiyaki is more than just a meal—it's a cherished Japanese dining tradition that brings family and friends together around a simmering pot of delicious food. With its perfectly balanced warishita broth, tender beef, fresh vegetables, and comforting warmth, Sukiyaki is an unforgettable dish that captures the heart of Japanese home cooking.