Easy Japanese Recipes

Sukiyaki すきやき

Sukiyaki Recipe | JustOneCookbook.com

As I continue to watch news regarding the earthquake/tsunami/nuclear incidents coming out of Japan, it is very difficult for me to imagine the lives of millions of people in northeastern Japan still without electricity or water in near freezing temperature.  The earthquake experts are saying there will be a 40% probability of a new earthquake exceeding magnitude 5.0 occurring over the next few days.  I spoke to my mom who lives in Yokohama (near Tokyo), and it seems like people are confused and terrified about what else could happen.  All my prayers to the people of Japan.

If you live in or near an earthquake area, make sure you have earthquake emergency packs ready for you and your family.  Here’s the link to the USGS article for the SF Bay area (http://pubs.usgs.gov/gip/2005/15/) for additional information.

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Besides Shabu Shabu, another popular Japanese hot pot dish (nabemono) is Sukiyaki.  The main ingredient is thinly sliced beef simmered in the sukiyaki sauce.  The beef slices for Sukiyaki is slightly thicker than Shabu Shabu. Pay attention to the label on the meat package in Japanese supermarkets because they are usually labeled specifically for Shabu Shabu or Sukiyaki.

Shabu Shabu is usually prepared and cooked in an earthen pot but Sukiyaki uses a cast-iron pot.  We put many vegetables and other ingredients in addition to the thinly sliced beef.  The quality of beef used in Sukiyaki is very important and you need to pick marbled fatty beef for this dish.  Sukiyaki is usually cooked on the dining table over a portable stove and each person uses their chopsticks to pick up the ingredients from the pan as they are being cooked.

It’s a perfect dinner for family and friends get together, and not to mention, all you have to do is to chop ingredients before dinner time!  The following direction is for Kansai style sukiyaki where the meat is cooked first before the rest of the ingredients are added.  Kanto style sukiyaki places all the ingredients in the pot and cook at the same time.  Although it’s not recommended for health reasons in the US, Japanese usually enjoy dipping the cooked Sukiyaki food in fresh raw egg.  The sweetness of the raw egg coating the food tastes pretty amazing.

Sukiyaki
 
Prep time
Cook time
Total time
 
Serves: Serves 4
Ingredients
  • 1 lb thinly sliced beef for Sukiyaki
  • 8 Napa cabbage leaves
  • ½ bunch Shungiku (Tong Hao in Chinese, or Garland Chrysanthemum)
  • 5-7 Shiitake mushrooms, curve decorative shapes
  • 1 pkg enoki mushrooms
  • 1 pkg maitake mushrooms
  • 1 negi/Tokyo Negi
  • 1 Yaki Tofu
  • 1 pkg shirataki noodles (yam noodles) or cellophane noodles, rinsed and drained
  • ⅓ carrot, curve into flower petals
  • 1 Tbsp. oil or lard
  • 1 Tbsp. brown sugar
  • 1 cup dashi stock (or water) to dilute the sauce
  • 4 pasteurized eggs for dipping (please use very fresh raw eggs), beaten in each dipping bowl
  • 1 pkg Udon
Sukiyaki Sauce
  • 1 cup soy sauce
  • 1 cup sake
  • 1 cup mirin
  • 4 Tbsp. sugar
Instructions
  1. Cut all ingredients into bite-size pieces and arrange them on a large plate (I forgot to put Shirataki in the picture below).
  2. Make Sauce. In a medium saucepan, combine all of the ingredients for Sukiyaki Sauce, and bring it to a boil. Set aside.
  3. Set a portable gas cook top at the table and put a cast iron pot. Heat oil in the pot.
  4. Add beef.
  5. Sprinkle brown sugar (I think this is Osaka style and that’s how my mom used to cook).
  6. Flip the beef.
  7. Pour half of Sukiyaki Sauce in the pot.
  8. Bring it to a boil.
  9. Add other ingredients and put a lid.

  10. When it boils again, lower the heat and let it simmer until all of the ingredients are soft. If the sauce is salty, add dashi stock to adjust. Crack one egg into a small serving bowl (serve per person) and beat carefully. Dip the cooked sukiyaki into the egg and eat. The salty taste will be more mild after dipping the egg.
  11. When you add more ingredients later on, adjust the sauce in the pot by adding more Sukiyaki Sauce and/or dashi stock. The sauce in the pot can get salty by cooking for a long time. In that case, add dashi stock to dilute the sauce. On the other hand, if the sauce got diluted by adding lots of veggies, then add more Sukiyaki Sauce.
  12. When most of the ingredients are gone, add in Udon and cook for a few minutes. We usually eat noodles at the end to finish the meal.

Leave a Comment


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  • ChefBlogDigest March 16, 2011, 12:30 am

    This is delicious!

    Reply
    • Nami March 16, 2011, 9:25 am

      Thank you ChefBlogDigest!

      Reply
  • Linda's Yummies March 25, 2011, 1:07 am

    Love sukiyaki! Mom’s friend made it for dinner on my first visit to Japan years ago. Brings back such good memories. She made it with clear noodles so not sure what style that is. They’re from the Mie Perfecture. Thanks for sharing your recipe. This is a weekend recipe to make where one can eat at his/her own pace and relax or passout.

    Reply
    • Nami May 12, 2011, 2:49 pm

      Hi Linda! Clear noodles are called Shirataki. Haha, pass out is right. Very fulfilling… :-)

      Reply
  • Kath (My Funny Little Life) May 11, 2011, 4:45 am

    I always wanted to try this, but I never have. I can’t afford to eat out a lot, but I will make this at home. :)

    Reply
    • Nami May 12, 2011, 2:54 pm

      Hi Kath! Yeah it’s very expensive to eat Sukiyaki & Shabu Shabu at those specialty restaurant in Japan too. And here in the US, some restaurant serves Sukiyaki, but honestly they don’t taste so good… and you can make Sukiyaki MUCH cheaper at home with BETTER quality beef. So we even eat Shabu Shabu at home (SF area has several Shabu Shabu restaurants – but I would say over-priced for just Konbu dashi soup…). For both Sukiyaki & Shabu Shabu you will need a good quality (aka. fatty or marble) thinly sliced meat to fully enjoy the experience. :-)

      Reply
  • Nancy December 6, 2011, 6:27 pm

    Thank you for providing such an informative and well organized food blog. My Chipanese daughter (chinese/japanese) loves your recipes and so do I!

    Reply
    • Nami December 6, 2011, 7:01 pm

      Hi Nancy! You are welcome and thank you for following my blog! I love to be organized but life with two children gets so hectic and I can’t be as organized as I wish to be… But I’ll do my best. I didn’t know Chinese and Japanese children are called Chipanese. My kid are Chipanese then. =)

      Reply
  • Rolf Zeijdel February 25, 2012, 9:12 am

    Hi Nami,

    The Sukiyaki recipe is excellent and very easy to make!

    Do you have other “stew like ” japanese recipes perhaps?

    Looking forward,

    best regards,

    Rolf

    Reply
  • Elsie Hui March 15, 2012, 8:28 am

    Oh yummy! This recipe is right up my alley! I’ll make it for lunch one day soon! :) Thanks for the great idea!

    Reply
  • Anna Garcia June 2, 2012, 5:47 pm

    Made this for dinner tonight and it was AMAZING!!!!! Thank you so much for all the wonderful recipes you’ve shared. My family have enjoyed everything I’ve made from you blog.

    Reply
  • Stephanie July 27, 2012, 8:46 pm

    Every time I see sukiyaki, I think of Rurouni Kenshin! Thank you for the recipe!

    Reply
  • Lillian August 16, 2012, 10:04 am

    Hi Nami, I cannot wait to try this dish. My boyfriend (Matt) is part Japanese (kyoto region). His father, who passed a year ago, used to make this for him all the time. matt cannot cook to save his life, however he has been craving for some sukiyaki. I love to cook and have been searching for an authentic Kyoto style sukiyaki recipe for days. I will have him try it and hope this will flood his mind with the joys of his father! Thank You.

    Reply
  • Delishhh September 21, 2012, 8:37 pm

    I make sukiyaki all the time, it is a quick go to dinner. But i have a sauce i just use from the store that is delicious, i ran out and went to look at your blog for making the sauce, didn;t realize how easy it was. One i am done, i add a raw egg on top and then also add some Sriracha love it spicy. Love it! Thanks for the sauce recipe!

    Reply
  • Angie December 20, 2012, 2:20 pm

    I made this for a dinner for 6 adults and our 4 kids this week. We (the adults) lingered long over the meal, cooking, eating, chatting. Everyone was impressed I had made this from scratch (including the dashi) and said it was a most memorable meal. Thank you for sharing, Nami, so that we may share in turn!

    Reply
    • Nami December 21, 2012, 2:05 pm

      Hi Angie! Thank you for trying this recipe! I’m so happy to hear you enjoy this meal. Nabe (hot pot) is perfect for get-together. We often serve this or Shabu Shabu as party meal too since I prepare less and everyone cooks. :D

      I’m so happy to hear you and your guests enjoy this meal. Thank you for letting me know! :)

      Reply
  • jennifer April 7, 2013, 5:56 pm

    This sounds so good and I want to make it. I am new to cooking so can you suggest the cut of meat i should buy?

    Reply
    • Nami April 7, 2013, 9:41 pm

      Hi Jennifer! In a Japanese grocery store, look for a packaged sliced beef that’s prepared for Sukiyaki. It’s a little bit thicker slice compared to Shabu Shabu (another hot pot dish). Korean or Chinese stores usually carry some thinly cut meat as well. Hope that helps. :)

      Reply
  • I_Fortuna July 15, 2013, 3:07 pm

    Sukiyaki is another Japanese favorite of mine and I have wonderful memories of going with friends to the Sukiyaki restaurant. A platter of raw beef and veggies is brought to the table and one serves oneself buy picking up a veg or beef slice with hashi (chopsticks) and dipping it into boiling oil or water. If you cannot find kobe, it is available in the U.S., use a quality Angus steak. I like the dipping sauce posted here and we used to dip our cooked slices in the sauce and then a raw egg beaten with hashi in a small rice bowl. The raw egg really makes all the difference and I recommend it if health issues are not a concern. This is so delicious that I wish I could fix it at home only hubby won’t allow a tabletop stove in our dining room. These stoves are small and useful and generally not expensive.

    Reply
    • Nami July 18, 2013, 4:46 am

      Oh yes, I love dipping in the raw egg too! So delicious! This reminds me – while I’m in Japan I should enjoy raw eggs for sukiyaki (I normally avoid eating raw eggs in the US).

      Reply
  • mira August 6, 2013, 7:28 pm

    I tried this tonight. It came out great and look forward to eating leftovers tomorrow by adding more broiled tofu and yam noodles.
    Thank you!

    Reply
    • Nami August 7, 2013, 1:04 am

      Hi Mira! Thank you for trying this recipe! I hope you enjoy the leftover. I love having sukiyaki leftover as the flavor is a bit stronger and goes well with rice. :) Thank you for your kind feedback! xo

      Reply
  • Derick August 12, 2013, 11:39 pm

    nice where can i get some tofu

    Reply
    • Nami August 13, 2013, 12:06 am

      Hi Derick! You can find regular tofu at any Asian grocery stores. For Yaki Tofu (grilled tofu), you probably need to go to a Japanese supermarket. Hope that helps. :)

      Reply
  • nancy September 28, 2013, 6:51 am

    I love sukiyaki but have a very hard time finding shungiku which is one of my favorite greens in this reciipe. live in Virginia is there any specialty grocers that we can order from? Thank you for a reply.

    Reply
    • Nami September 28, 2013, 1:36 pm

      Hi Nancy! Chinese grocery stores carry Chinese version of shungiku (it’s called Tong Ho). The leaves and stems are a bit wider, but it tastes very similar. I think that may be easier to find as Chinese grocery stores are easier to find than Japanese supermarkets. Hope this helps!

      Reply
  • Sunny October 31, 2013, 7:24 pm

    I bought this gaz burner stove top not long ago, and today i saw this really cheap sukiyaki cast iron pot so i had to buy it and make sukiyaki. IT WAS AWESOME! My boyfriend ate all his veggies, i didnt even get any shungiku haha. Its so easy, not a lot of preparations, except the meat everything is ridiculously cheap… Definetely gonna be something im gonna make often with winter coming. And i know the ratio for the sauce by heart already! THANK YOU!

    Reply
    • Nami October 31, 2013, 9:10 pm

      Hi Sunny! Thank you so much for your feedback! Isn’t Sukiyaki so easy to prepare? All you need to do is to chop veggies and let everyone cook for themselves. ;) Try Shabu Shabu if you haven’t tried it yet. It’s another hot pot dish that’s even easier to make… :)

      Reply
  • kristoffer January 22, 2014, 1:01 pm

    Hi Nami! By far this is one of the best food i’ve ever tasted and cooked. I really appreciate sharing the recipe and cooking techniques. By the way, can I use other noodles?

    Reply
    • Nami January 22, 2014, 9:01 pm

      Hi Kristoffer! Aww so happy to hear you enjoy this recipe! Thank you for following my blog! Are you talking about udon at the end? Usually it’s udon… it has good texture and doesn’t absorb too much liquid (because sauce can be salty). Shirataki noodles and vermicelli are good option too (although I inclulded in ingredients which you usually eat during the meal, while udon is eaten at the very end of meal).

      Reply
      • kristoffer January 24, 2014, 4:44 pm

        Hi Nami, yes I’ve been following or reading your blog since 2011 I guess. I really enjoy reading and at the same time trying your recipes. It gives me a new fresh breath of air, that i can cook foods without really going to culinary school. I already tried atleast 40% of all of your recipes and the feedback that i get from my friends and relatives are amazing!!! I’m filipino but japanese foods are worth trying and dying for!!!! :) . More recipes?haha :)

        Reply
        • Nami January 25, 2014, 1:24 am

          Hi Kristoffer! 2011! That’s my year 1, and wow thank you for being on this journey with me for a long time! I’m really happy that your family and friends enjoy the recipes too. We have similar tastebuds. ;) I look forward to sharing more recipes and hope you enjoy them. Thank you so much for being a loyal reader. xo :)

          Reply
  • Lizzy January 25, 2014, 10:37 am

    Hi Nami and thanks for all the great recipes. I’ve only just started following your blog but boy am I hooked! I just want to know, can I use any kind of cast iron pot? I don’t have a special sukiyaki pot but I own a Staub (similar to Le Creuset ) oval cast iron casserole that might work, what do you think ? Thanks in advance, I look forward to having my friends over for a wonderlicious Sukiyaki party!

    Reply
    • Nami January 25, 2014, 12:34 pm

      Hi Lizzy! Welcome to my blog, and I’m glad you found my site. :) Don’t worry about the pot. Traditionally we use this cast iron pot but any pot is okay. It’s nice to sear the meat before adding sauce, so we use this type of pot but your Staub is great! Enjoy your sukiyaki party with your friends! :)

      Reply
  • Julie November 11, 2014, 8:40 pm

    I love this dish so yummy. Thanks for sharing. I do have one question, what portion/part of beef meat works best for this dish?

    Reply
    • Nami November 11, 2014, 9:10 pm

      Hi Julie! You’re very welcome! I hope you enjoy this recipe! It’s really up to your preference. My husband would love to eat 60-70% meat than veggies, while I enjoy just a few slices of GOOD (and fatty well-marbled) meat. I rather want to eat good quality meat for shabu shabu and sukiyiaki, so I don’t buy a lot. I eat maybe 4-5 slices? My husband can eat way more… So it’s hard to say. If you are going to have a party, buy extra just in case. You can freeze the meat if you don’t use it (make sure to keep it in the fridge and don’t plate all of the meat to serve).

      With leftover meat, you can make dishes like this:

      http://www.justonecookbook.com/recipes/soy-glazed-vegetable-beef-rolls/
      http://www.justonecookbook.com/recipes/baby-carrot-beef-rolls/

      Or any stir fry dishes. :) Hope this helps. Sorry I can’t quite give you good answer regarding the portion…

      Reply