📝 About This Recipe
Sukiyaki is the quintessential Japanese 'nabemono' or one-pot dish, celebrated for its luxurious combination of marbled beef and a rich, sweet-savory soy glaze. Originating as a celebratory meal, it features tender slices of beef simmered alongside earthy mushrooms, silky tofu, and chewy noodles in a signature 'Warishita' sauce. This recipe captures the soul-warming essence of a communal Japanese dinner, offering a perfect balance of textures and deep umami flavors.
🥗 Ingredients
The Warishita (Sukiyaki Sauce)
- 1/2 cup Soy Sauce (high-quality Japanese brand)
- 1/2 cup Mirin (sweet rice wine)
- 1/4 cup Sake (dry Japanese rice wine)
- 3 tablespoons Granulated Sugar (adjust to preferred sweetness)
Main Ingredients
- 1 pound Beef Ribeye or Sirloin (very thinly sliced, ideally well-marbled Wagyu style)
- 1 block Yaki-Tofu (grilled firm tofu, cut into 1-inch cubes)
- 7 ounces Shirataki Noodles (rinsed, parboiled, and drained)
- 1/2 head Napa Cabbage (cut into 2-inch pieces)
- 2 stalks Negi (Japanese long onion or thick scallions, sliced diagonally)
- 8 pieces Shiitake Mushrooms (stems removed, decorative cross-cut on caps)
- 1 bunch Enoki Mushrooms (roots trimmed, pulled into small clusters)
- 1 bunch Shungiku (chrysanthemum greens, cut into 3-inch lengths)
- 1 piece Beef Tallow (or 1 tablespoon of neutral oil)
For Serving
- 4 pieces Large Eggs (pasteurized, for dipping)
- 4 bowls Steamed White Rice (short-grain Japanese rice)
👨🍳 Instructions
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1
Prepare the Warishita sauce by combining the soy sauce, mirin, sake, and sugar in a small saucepan. Bring to a light simmer over medium heat, stirring until the sugar is completely dissolved. Remove from heat and set aside.
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2
Prepare the shirataki noodles by rinsing them under cold water, boiling them in plain water for 2 minutes to remove their earthy scent, then draining and cutting them into manageable lengths.
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3
Arrange all prepared vegetables, tofu, and noodles beautifully on a large platter. Keep the sliced beef on a separate plate to prevent cross-contamination before cooking.
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4
Place a shallow cast-iron sukiyaki pot or a heavy-bottomed skillet on a portable burner at the center of the dining table.
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5
Heat the pot over medium-high heat. Use the beef tallow or oil to thoroughly grease the bottom and sides of the hot pan until it starts to sizzle.
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6
Sear a few slices of the beef first. Sprinkle a pinch of sugar over them and pour in a small splash of the Warishita sauce. Cook quickly until just browned but still tender.
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7
Push the seared beef to one side of the pot and begin adding the 'harder' ingredients: the white parts of the napa cabbage, the grilled tofu, and the negi onions.
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8
Add the shirataki noodles, making sure to place them away from the beef (the calcium in the noodles can toughen the meat).
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9
Pour in enough Warishita sauce to submerge the bottom half of the ingredients—do not drown them; it is a simmer, not a soup.
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10
Add the mushrooms and the leafy green parts of the napa cabbage. Cover the pot for 3-5 minutes to allow the vegetables to wilt and release their juices.
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11
Just before eating, add the delicate shungiku (chrysanthemum greens) and the remaining beef slices. Simmer for 1-2 minutes until the beef is cooked to your liking.
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12
While the pot simmers, have each diner crack a fresh, pasteurized egg into their own small dipping bowl and whisk it lightly with chopsticks.
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13
Diners should dip the hot beef and vegetables directly into the raw egg; the egg coats the ingredients, providing a silky texture and mellowing the salty-sweet sauce.
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14
As the liquid in the pot reduces, add a splash of water or dashi if the sauce becomes too salty or thick.
💡 Chef's Tips
For the best experience, use 'Choice' or 'Prime' grade ribeye and freeze it for 30 minutes before slicing to get paper-thin pieces. Always keep the shirataki noodles separate from the beef in the pot, as the lime used in the noodles can cause the beef protein to harden. Don't overcook the beef; it only needs a few seconds in the simmering liquid to reach perfection. If you cannot find shungiku, baby spinach or watercress make excellent substitutes for that peppery green note. If you are uncomfortable with raw egg, you can skip it, but it is the traditional way to enjoy the rich flavors of Sukiyaki.
🍽️ Serving Suggestions
Serve with a side of hot, fluffy Japanese short-grain rice to soak up the extra sauce. Pair with a chilled Junmai Ginjo sake to cut through the richness of the marbled beef. A side of pickled ginger or 'Tsukemono' (Japanese pickles) provides a refreshing palate cleanser. For a 'Shime' (finale), add udon noodles to the remaining sauce at the very end of the meal to soak up the concentrated flavors. A pot of hot green tea (Genmaicha) is the perfect digestive to end the meal.