Sukiyaki

Nutrition · per serving

Steps

1. 1

   Prepare all ingredients first so the cooking at the table or stove goes smoothly. Cut the tofu into 6 rectangles. Slice the Japanese leek on a sharp diagonal into 2 cm pieces. Remove shiitake stems and score the caps if you like. Trim the shungiku into 8-10 cm lengths. Rinse the shirataki well, drain, then simmer briefly for 2 minutes and drain again to remove any odor.

   200 g firm tofu1 large stalk (180 g) Japanese leek (negi)6 medium (90 g) shiitake mushrooms100 g shungiku (chrysanthemum greens)200 g shirataki noodles
2. 2

   Make the warishita broth by combining the soy sauce, mirin, sake, sugar, and water in a small bowl or jug. Stir until the sugar is mostly dissolved.

   80 ml soy sauce80 ml mirin80 ml sake25 g sugar120 ml water
3. 3

   Lightly beat one egg per person in small serving bowls for dipping, and keep them aside. Set the steamed rice aside for serving.

   2 large eggs300 g steamed short-grain rice
4. 4

   Heat a wide shallow pot or sukiyaki pan over medium-high heat. Add the beef fat or oil and swirl to coat. Add the leek and sear for 1-2 minutes until lightly charred on the edges; this gives the broth a deeper, sweeter flavor.

   10 g beef fat or neutral oil1 large stalk (180 g) Japanese leek (negi)
5. 5

   Add about one-third of the beef in a single layer and sprinkle over the brown sugar. Let the sugar melt and lightly caramelize for a few seconds, then pour in about one-third of the warishita broth. Turn the beef once just until barely cooked; do not overcook or it will toughen.

   300 g thinly sliced beef10 g brown sugar80 ml soy sauce80 ml mirin80 ml sake25 g sugar120 ml water
6. 6

   Arrange the tofu, shiitake, shirataki, remaining leek, and the rest of the beef neatly in the pot. Pour in enough remaining warishita to come about halfway up the ingredients. Simmer gently for 4-6 minutes, adding the shungiku in the last 1 minute so it stays bright and tender. The tofu should be hot through, the mushrooms tender, and the beef just cooked.

   200 g firm tofu6 medium (90 g) shiitake mushrooms200 g shirataki noodles1 large stalk (180 g) Japanese leek (negi)300 g thinly sliced beef80 ml soy sauce80 ml mirin80 ml sake25 g sugar120 ml water100 g shungiku (chrysanthemum greens)
7. 7

   Serve immediately from the pot. Dip the hot beef, tofu, and vegetables into the beaten egg before eating if desired, and eat with steamed rice alongside. Replenish with any remaining broth as needed while you continue cooking and eating.

   2 large eggs300 g steamed short-grain rice80 ml soy sauce80 ml mirin80 ml sake25 g sugar120 ml water

Origin & History

Sukiyaki is one of Japan's best-known nabemono dishes, developing in the late 19th century as beef became more widely eaten after the Meiji Restoration. In the Kanto style, ingredients are simmered in a prepared warishita broth, while Kansai style often starts by searing beef with sugar before seasoning. It remains a celebratory communal meal, especially in colder months.