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Sukiyaki: A Flavorful Journey into Japanese Cuisine

15 minutes. Cook
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Sukiyaki, a beloved Japanese dish, embodies the essence of comfort food while showcasing the delicate balance of flavors that Japanese cuisine is renowned for. This hearty one-pot meal has a rich history, with roots dating back to the Meiji period in Japan (1868-1912). Originally influenced by Western-style cuisine, Sukiyaki has evolved into a quintessential Japanese hot pot dish enjoyed worldwide. In this article, we’ll explore the art of crafting a delightful Sukiyaki feast, including the Preparation, step-by-step instructions, and historical context.


  • Begin by arranging all your ingredients neatly within easy reach. Sukiyaki is traditionally cooked at the table, making it a communal dining experience.
  • Prepare the shirataki noodles by draining and rinsing them thoroughly to remove any residual odor.
  • In a small bowl, beat the eggs for dipping and set them aside.
  • Slice the beef into thin strips and set them aside.

Building the Broth:

  • Place your sukiyaki pan on the stove or portable burner. If you don’t have a dedicated sukiyaki pan, a large skillet works well.
  • Add the vegetable oil and heat it over medium-high heat.
  • Once the oil is hot, add the sliced onions and saut√© them until they become translucent and slightly caramelized.
  • Add the thinly sliced beef to the pan, ensuring it cooks evenly. Use your cooking chopsticks or tongs to separate the beef slices while cooking.

Creating the Sukiyaki Broth:

  • Pour in the soy sauce, sake, mirin, and sugar. These ingredients form the base of your savory-sweet broth.
  • Stir gently to combine, allowing the flavors to meld together.
  • As the broth simmers, you’ll notice the tantalizing aroma filling the air.

Adding the Vegetables:

  • Begin layering the napa cabbage, shirataki noodles, tofu cubes, and shiitake mushrooms on top of the beef in the pan.
  • Allow each ingredient to soak up the savory broth while adding depth to the flavor profile.
  • Carefully nestle the green onions among the other ingredients for a burst of color and freshness.

Simmer and Serve:

  • Reduce the heat to a gentle simmer and cover the pan.
  • Let the ingredients simmer for about 5-10 minutes, or until the vegetables are tender but still crisp.
  • During this time, the flavors will continue to meld, creating a harmonious blend of sweet, salty, and savory notes.

Individual Servings:

  • Sukiyaki is typically enjoyed by dipping the cooked ingredients into the beaten eggs. Place a small bowl of beaten eggs alongside the sukiyaki pan.
  • To serve, take a piece of the cooked beef or any desired ingredient and dip it into the beaten eggs before taking a bite. The eggs add a creamy, rich contrast to the savory broth.


  • Sukiyaki is best enjoyed with steamed rice, which serves as a perfect canvas for soaking up the delicious broth.
  • Remember that Sukiyaki is a communal meal, so share in the cooking and conversation with your dining companions.

Historical Context: Sukiyaki’s origins can be traced back to the Meiji period in Japan, a time when Japan was opening up to Western influences. It was during this period that the Japanese began incorporating Western-style cooking techniques, leading to the creation of dishes like Sukiyaki. Initially, it was prepared with thinly sliced beef, vegetables, and tofu, simmered in a soy-based broth. Over the years, Sukiyaki became a symbol of Japanese cuisine, celebrated for its delicious simplicity and communal aspect.

Today, Sukiyaki continues to be a cherished Japanese tradition, often enjoyed during family gatherings and special occasions. Its ability to bring people together over a bubbling pot of flavorful ingredients is a testament to its enduring popularity and cultural significance. So, gather your loved ones, fire up the portable burner, and embark on a culinary journey that transcends time and borders.


prep time
30 minutes.
cooking time
15 minutes.
total time
45 minutes.


  • A sukiyaki pan (or a large skillet if unavailable)

  • Cooking chopsticks or tongs

  • A small bowl for beaten eggs

  • Individual serving bowls or plates

  • A stove or portable burner for tabletop cooking


  • 1 pound (450g) thinly sliced beef (preferably ribeye or sirloin)

  • 1 large onion, thinly sliced

  • 1 bunch of green onions, cut into 2-inch lengths

  • 1/2 napa cabbage, cut into bite-sized pieces

  • 1 package (7 ounces or 200g) shirataki noodles, drained and rinsed

  • 1/2 cup (120ml) soy sauce

  • 1/2 cup (120ml) sake (Japanese rice wine)

  • 1/4 cup (60ml) mirin (sweet rice wine)

  • 1/4 cup (60ml) sugar

  • 1 tofu block, cut into cubes

  • 4 shiitake mushrooms, sliced

  • 1 tablespoon vegetable oil

  • 4 eggs (for dipping)


Prepare the Sukiyaki Broth: Mix soy sauce, mirin, sugar, and sake. Simmer dashi stock, then add the soy sauce mixture for the broth.
Arrange the Sukiyaki Ingredients: Organize beef, onions, mushrooms, tofu, cabbage, and optional ingredients on separate plates.
Cook the Sukiyaki: Heat the broth in a sukiyaki pot or skillet. Cook beef and vegetables in the simmering broth, occasionally dipping into it.
Serve and Enjoy: Ladle the sukiyaki into individual bowls, serve hot, and enjoy with friends and family, optionally dipping ingredients into raw beaten eggs.
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