Sukiyaki (Japanese Sweet Soy Beef Hot Pot)
Thinly sliced marbled beef, tofu, leek, mushrooms and shirataki noodles cooked at the table in a sweet soy and mirin sauce, each bite dipped in beaten egg. A festive, sharing dish for winter nights.
Servings
Ingredients
Nutrition
Per serving
Steps
Make the warishita sauce
In a small pan over medium heat, stir the soy sauce, , , sugar and water until the sugar fully dissolves, about 1–2 minutes. Set the sauce aside.
- 120 ml soy sauce
- 120 ml
- 60 ml
- 3 tbsp sugar
- 120 ml water
✅ Done when: sugar is fully dissolved, sauce looks clear
Prepare the ingredients
Arrange the beef, tofu, leeks, shiitake, enoki, noodles, napa cabbage and on large platters near the table so everything is ready before cooking.
- 500 g beef
- 300 g tofu
- 2 leeks
- 8 shiitake mushrooms
- 100 g enoki mushrooms
- 200 g noodles
- ¼ napa cabbage
- 1 bunch
✅ Done when: all ingredients are arranged and ready on the platters near the table
Sear the first beef
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Simmer the vegetables
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Cook and eat
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Make the warishita sauce
In a small pan over medium heat, stir the soy sauce, , , sugar and water until the sugar fully dissolves, about 1–2 minutes. Set the sauce aside.
- 120 ml soy sauce
- 120 ml
- 60 ml
- 3 tbsp sugar
- 120 ml water
✅ Done when: sugar is fully dissolved, sauce looks clear
Prepare the ingredients
Arrange the beef, tofu, leeks, shiitake, enoki, noodles, napa cabbage and on large platters near the table so everything is ready before cooking.
- 500 g beef
- 300 g tofu
- 2 leeks
- 8 shiitake mushrooms
- 100 g enoki mushrooms
- 200 g noodles
- ¼ napa cabbage
- 1 bunch
✅ Done when: all ingredients are arranged and ready on the platters near the table
Sear the first beef
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Simmer the vegetables
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook and eat
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Eating beef was uncommon in Japan for centuries. When the country opened up in the Meiji era, beef hot pots called gyunabe became fashionable in Tokyo, and evolved into sukiyaki.
Today it's a dish for special occasions, such as New Year or family celebrations, cooked together at the table.
⭐ Why It's Famous
Sweet, savoury beef with silky egg is pure luxury, and cooking it together makes it a celebration.
💡 Fun Fact
The Kansai style starts by searing the beef with sugar and soy directly in the pan, while the Kanto (Tokyo) style simmers everything in pre-mixed warishita sauce.
Kansai and Tokyo
35.68°N, 139.65°E
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