Sukiyaki Recipe すき焼き

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Sukiyaki (Japanese Hot Pot) | Easy Japanese Recipes at JustOneCookbook.comSukiyaki (すき焼き) is a popular Japanese hot pot dish which is often cooked and served at the table, similar like Shabu Shabu (しゃぶしゃぶ).

What’s Sukiyaki?

If you familiar with Japanese hot pot dish, you have probably heard of Shabu Shabu.  With shabu shabu, you cook thinly sliced beef and pork in a clear kombu-based broth.  The flavor is subtle and you dip the food in a ponzu or sesame based sauce.

Sukiyaki is completely different; the food is cooked in a sweet and salty soy sauce based broth and full of bold flavors straight from the pot.

Shabu Shabu & Sukiyaki | Easy Japanese Recipes at JustOneCookbook.com

Besides the broth, the pot used to cook sukiyaki is also quite different from shabu shabu.  Traditionally it is cooked in a cast iron pot while Shabu Shabu is cooked in a Japanese clay pot called donabe (土鍋), and the thinly sliced beef (but slightly thicker than shabu shabu meat) are seared first in the pot before adding ingredients and broth.

Despite having different flavor and cooking utensil, most Sukiyaki ingredients are similar to Shabu Shabu, such as leafy vegetables, tofu, shiitake mushroom, and so on.

Kansai Style vs. Kanto Style

As my mom’s side of family is from Osaka (Kansai) and my dad’s side is from Tokyo (Kanto), my sukiyaki recipe is the combination of both Kansai style and Kanto style.

In Kansai (Osaka) area, we sear the meat and season with sugar, soy sauce and sake.  Then we enjoy some of the meat first before the rest of the ingredients are added to the pot.  However in Kanto (Tokyo) area, we make Sukiyaki Sauce (Warishita, 割り下) first, and all the ingredients are cooked at the same time in the Sukiyaki Sauce.

Sukiyaki (Japanese Hot Pot) | Easy Japanese Recipes at JustOneCookbook.com

Sukiyaki Beef

For the sliced beef, if you shop at Japanese grocery stores, look in the meat section.  There is usually pre-sliced beef, and they are specifically labeled as beef for Shabu Shabu or Sukiyaki.

Sukiyaki Beef

(photo from my Instagram)

The Japanese likes to splurge and enjoy really good quality meat for both Sukiyaki and Shabu Shabu.  Wagyu (beef from cows raised in Japan) is very expensive ($40/lb), so typically each person only enjoys about 120-150 grams of sliced meat.

When you shop for the meat, find well-marbled piece of meat so that fat of the meat becomes tender when you eat.  Otherwise, it’ll very chewy after being cooked.

If you can’t find pre-sliced beef, you can try slicing the beef chunk at your home.  Follow my directions and tricks on How To Slice Meet.

Thinly Sliced Meat | Easy Japanese Recipes at JustOneCookbook.com

Substitutions of ingredients for Sukiyaki

Some of ingredients we put in Sukiyaki (or Shabu Shabu) like napa cabbage and shungiku may not be easy to find in where you live.  If so, use available mushrooms and leafy vegetables such as cabbage, spinach, and bok choy.

You can substitute Leeks and scallions/green onions for Tokyo Negi.  Instead of shirataki noodles (yam noodles), you can use vermicelli.

Sukiyaki (Japanese Hot Pot) | Easy Japanese Recipes at JustOneCookbook.com

Cooking at Dining Table

Sukiyaki is usually cooked over a portable stove at the dining table and each person uses their own chopsticks to pick up the ingredients from the pot and add more ingredients as the food disappears from the pot.

It’s a fun dinner for family and friends’ get-together, and not to mention, all you have to do is to chop ingredients before dinner time!

Sukiyaki (Japanese Hot Pot) | Easy Japanese Recipes at JustOneCookbook.com

How to Eat Sukiyaki the “Authentic” Way

I am a bit hesitant and actually slightly reluctant to talk about the “authentic” way the Japanese enjoy Sukiyaki as some of you may not find it appetizing.  However, I do want to let you know in case you end up enjoying this dish in Japan and you won’t get caught off guard.

So, in Japan, a lot of people dip the cooked ingredients in raw egg.  I know, I can almost hear “eww” from the some of my readers but that’s the fact.  I actually recommend you to try if you are in Japan where eggs are sometimes safe to consume raw.  The sweetness from raw egg coats well with salty vegetables and meat and it balances out the flavors very well.  However, this is entirely up to your preference.  Here in the U.S., raw eggs are not safe to eat, so please don’t try.

Here’s the video on How To Make Sukiyaki on my YouTube Channel!  Enjoy!

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Sukiyaki
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
For substitions of the ingredients, please read the blog post.
    Sukiyaki Sauce
    Instructions
    1. Combine 1 cup sake, 1 cup mirin, ¼ cup sugar, and 1 cup soy sauce in a small sauce pan and bring it to a boil. Once boiling, turn off the heat and set aside.
      Sukiyaki 1
    2. If your udon is frozen, cook it in boiling water until loosen. Remove from heat and soak in iced water to prevent overcooking them. Drain and transfer to a plate.
      Sukiyaki 2
    3. Prepare sukiyaki ingredients. Cut napa cabbage into 2” (5 cm) wide then cut in half right at the middle of the white part.
      Sukiyaki 3
    4. Cut shungiku into 2” (5 cm) wide, and slice Tokyo negi. Discard the bottom part of enoki and tear into smaller bundles.
      Sukiyaki 4
    5. Discard the shiitake stem and decorate the top of shiitake if you like.
      Sukiyaki 5
    6. Cut tofu into smaller pieces (I usually cut into 6-8 pieces).
      Sukiyaki 6
    7. If you like, you can slice some carrots and then stamp them into a floral shape for decoration.
      Sukiyaki 7
    8. Drain and rinse the shirataki noodles (sorry no photo). Put all the ingredients on one big platter for the table or into smaller individual servings.
      Sukiyaki 8
    9. Set a portable gas cook top at the dining table and heat a cast iron sukiyaki pot (or any pot) on medium heat. When it’s hot, add 1 Tbsp. cooking oil.
      Sukiyaki 9
    10. Place some of sliced beef to sear and sprinkle 1 Tbsp. brown sugar. Flip and cook the meat. You can pour a little bit of Sukiyaki Sauce over the meat and enjoy the sweet and nicely caramelized meat now, or continue to next step and eat it later.
      Sukiyaki 10
    11. Pour 1 cup of Sukiyaki Sauce and ⅓ cup dashi (or water) in the pot.
      Sukiyaki 11
    12. Place some of the ingredients in the pot (except for udon). Put the lid on and bring to a boil. Once boiling, turn the heat and simmer until the ingredients are cooked through.
      Sukiyaki 12
    13. Once the food is cooked, you can start enjoying them. Keep adding more ingredients and sauce as you eat from the pot. If the sauce is too salty, add dashi to dilute. If the vegetables diluted the sauce too much, then add more sukiyaki sauce.
    14. We usually end the sukiyaki meal with udon. When most of the ingredients have disappeared, add udon to the pot. Cook until heated through and enjoy.
    Notes
    As I mentioned in the post above, in Japan, we crack and beat an egg into an individual bowl. Dip the cooked sukiyaki ingredients in the raw egg and eat. The salty sukiyaki will taste mild after dipping the egg, and the egg also adds a slightly sweet taste that’s indescribable. It’s amazingly delicious!
    Here in the US, raw eggs are not recommended for consumption. Please skip unless you’re certain the egg in your area is safe to consume raw.

    I use a Japanese cast iron pot. I can’t find the same product on Amazon but here’s one and another one with a lid.

    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

    Update: Each month 20% of proceeds from selling my eBook will go to charity.  For January 2015, I donated to International Rescue Committee.   Thank you so much for those who purchased my eBook!

    Just One Cookbook Essential Japanese Recipes ebook

     

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    1. 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.

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      • 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. :-)

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    2. Nancy

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

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      • 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. =)

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    3. Rolf Zeijdel

      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

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    4. Anna Garcia

      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.

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    5. Lillian

      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.

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    6. 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!

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    7. 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!

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      • 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. 😀

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

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    8. jennifer

      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?

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      • 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. :)

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    9. I_Fortuna

      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.

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      • 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).

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    10. mira

      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!

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      • 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

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      • 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. :)

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    11. nancy

      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.

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      • 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!

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    12. Sunny

      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!

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    13. kristoffer

      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?

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      • 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).

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        • kristoffer

          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 :)

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          • 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 :)

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    14. Lizzy

      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!

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      • 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! :)

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    15. Julie

      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?

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      • 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…

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    16. Marie

      I made this last night and my Korean American husband and I loved it! My mom made sukiyaki when I was younger but never made it myself. I was very pleased to find out that it’s very simple and quick to make! I’m sure I will be making this more often, especially with the cold weather.
      Thank you for sharing this recipe!

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      • Hi Marie! I’m so happy to hear you and your husband enjoyed this recipe! Shabu shabu and Sukiyaki are both very easy to make and it’s a perfect comforting dish in winter. :) Thank you for your kind feedback!

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    17. sharon

      Hi Nami,
      I live in NJ and decided to make this- I’m lucky to live about an hour away from Mitsuwa in Edgewater, so I was able to get all of the ingredients and cook Sukiyaki tonight. It was apparently hands down one of the best things I’ve ever made according to everyone who ate it- thanks so much for a fabulous recipe ^_^
      Also, I love your site in general and have made quite a few recipes from here already. Looking forward to making more of them in the future! Thanks again for all you do, I feel so happy to be able to learn how to cook Japanese food thanks to your clear instructions and great recipes. Take care!

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      • Hi Sharon! I’m so glad to hear you and everyone enjoyed the sukiyaki recipe! Thank you so much for taking your time to write a very kind feedback. I’m so happy to hear you enjoy my recipes. THANK YOU!! :)

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    18. Eha

      Sukiyaki was probably the first dish our Japanese business partners dared offer us in Tokyo and Osaka – I shan’t say how far back :) ! In the 60s and 70s in Sydney if you could not put this forward in a decent way you were ‘dead meat’ in foodie ‘business’ :) !! But one lives and learns ’cause it seems I make it/have my friends make it the Tokyo way . . . how delightful to have your ‘real’ recipe after ALL these years . . . with love . . .

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      • Hi Eha! Yeah sukiyaki and shabu shabu restaurant is a great place to go for a business dinner! :) Hahaha! I wish we have 70s weather! But it looks like we’re going to have a great weather this weekend. Hope you enjoy this recipe when it gets cool there. :)

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      • Hi Vanessa! Yes you can. I recommend using a heavy bottom pot or something that keeps the heat very well (so that food doesn’t cool down quickly even when you turn off the heat). :) Hope you enjoy this recipe! :)

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    19. Never knew that in Sukiyaki you dipped ingredients in raw eggs! I’d probably use pasteurized eggs here in the US. Anyway, excellent tutorial — very thorough and complete, and so easy to follow. Thanks!

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    20. Thanks so much for the thorough introduction of sukiyaki. I cooked this dish in Japan several times but never got it right. When I cooked it with a small skillet and ate along, it just doesn’t feel right! Next time I need to try out your authentic recipe with a bunch of friends to get it right :)
      Great to know the difference of kanton and kansai style. And I’d say I love the authentic Japanese way. Raw eggs are not safe in China either, but I eat them anyway. lol

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    21. Jennifer Cheek-Payan

      I *love* Sukiyaki and am so glad you shared this recipe! I’ve never had shabu-shabu but it looks almost identical… I’ve always had sukiyaki with kamaboko it. While maybe not the healthiest, I love the added seafood flavor.

      Anyways, I just wanted to tell you that I love this recipe and I love your website! I hope you enjoyed Pismo Beach! I just moved from that area to the North Bay Area and I miss it terribly! Thank you again!

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      • Hi Jennifer! Thank you for reading this post! Yeah ingredients are pretty similar so I can do sukiyaki one night and shabu shabu next day… LOL. I put chikuwa in Sukiyaki when I have it too and kids love it! :)

        Thanks so much for following my blog! We’ll have fun in Pismo Beach! The weather is supposed to be nice too. I’ll take some pictures and share on Instagram. :) Thanks for your kind comment!

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    22. Love this, i have been doing table top grilling using my raclette maker.. But I do have a table top burner, now to find a cast iron pot. How deep is this cast iron pot? I imagine if you had an electric frying you could use it too!

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    23. Haha! If I could find wagyu at this price in Switzerland, I’d buy it every week (the price you cite is lower than the price of “standard” Swiss beef sirloin… and it IS expensive for most people here), so you know what I feel when I go to Japan…
      What a beautiful sukiyaki pot! The colours are amazing! I have always loved this Japanese way to score shiitake! So cute :-) I have never tried putting chrysanthemum leaves into a stew/soup, etc. but it sounds like an excellent idea. I grow it on my balcony every year, so will test it next spring! The cracked egg sounds fantastic. I’m an egg addict, so I think I’ll be making sukiyaki soon… (maybe with pork instead of beef 😉 ). Thank you for making me dream once more.

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    24. There is a lovely combination of ingredients here, Nami, and I do love the idea of this cooking in the centre of the table while everyone helps themselves with chopsticks. What a lovely way to cook and entertain xx

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    25. Thanks for sharing all that information – you are an excellent teacher! :) With this cold weather, I could totally go for sukiyaki. Looking at yours just reminds me of how beautifully thought-out Japanese food always is. I love the array of ingredients so beautifully laid out.

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    26. We go this Vietnamese place in Boston that serves the ‘hotpot’…..something very similar where they have the broth and a plate of meat and vegetables that we have to cook. It’s divine! This looks so so good Nami!

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    27. Kit

      Sukiyaki is one of my favorite dishes. Definitely an indulgence when getting the high quality beef. I really miss it. I’ll give the recipe a try if i can get my hands on a cast iron pot

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    28. Nami-san, Happy Lunar New Year! Thanks for the great overview and easy steps to sukiyaki at home. I just bought the cutest little sukiyaki/ceramic soup bowl at Japan homes last week and can’t wait to give your recipe a try. I hope your hubby is feeling better soon. Take Care, BAM

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    29. Sukiyaki is one of the few Japanese dishes that was in my vocabulary as a child. But I doubt anyone in Ames, Iowa was making one as beautiful as yours! It looks divine, Nami :)

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    30. My mohter is from the south of the country and my father from the north. And it’s interesting how my mother changed some southern dishes for my father’s taste. The food is the original a quite different.
      That is what I love from cooking!!!

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    31. My father did very little cooking when I was growing up but the one thing he did make was Sukiyaki. He learned to make it when he was in Korea during the conflict. And yes, we did dip every bit in a raw egg. SO good! I haven’t had this since I left home in the 70’s so I am thrilled to have your recipe! Looking at your process, it does remind me of how my dad made it. I can’t wait to make this! Thank you Nami!

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      • Hi MJ! Thank you for sharing this story MJ! That’s so cool that he knew how to make sukiyaki (and even dipped in raw egg!). He certainly knew how to eat it in authentic style! 😉

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    32. This looks absolutely delicious and perfect for the colder winter months. I loved learning the difference between sukiyaki and shabu shabu which we enjoy a lot. Searing the meat first must give it a wonderful flavor, I can’t wait to try this for my family! Thanks so much Nami!

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    33. Alice

      Way sweeter than other recipes I’ve used. I’d recommend using less mirin and sugar. Was very overpowering .

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    34. lisa cabudol

      We love sukiyaki and often will order at a Japanese restaurant. But we never tried making our own since we assumed it was very difficult. Thanks to your blog, we (my husband, son, and I) had a very enjoyable meal that we cooked ourselves. It was delicious and we are looking forward to having it again! Very soon.

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      • Hi Lisa! Awww! I’m so happy to hear that! Shabu shabu and Sukiyaki are both easy to prepare (you just need to chop veggies…) and something that we don’t need much of cooking skills. I’m glad you tried it at home! It’s convenient to eat outside, but when you cook it at home, you can control the amount and quality of ingredients and the taste of the sauce, so I think it’s much better experience, not to mention, economical for family! Thank you for your kind feedback, Lisa!

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    35. Dr. Winfred Winfield

      Dear Namiko-san,

      Domo-arigato (どうもありがとうございました) for the beautiful details of this recipe. Looking at your pictures just brought back many good memories of my time in Yokohama in 1975 when I had Sukiyaki for the very first time in my life. Was there in the shipyard in preparation for a 56″ pipeline project with Nipon Kokan in Okinawa.

      I have a photographic memory for the food I like and has since then cooked this a few times. I still remember Sukiyaki to this day, besides whistling the song too (popular in my time). I just had to send you this note just to tell you how I truly appreciate the professional and friendly you presented this wonderful recipe.

      Wish you the very best in all your endeavours.

      Winfred,
      Calgary, Alberta, Canada

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    36. Lyn

      Made this tonight and it was FANTASTIC…Used Rib eye and my husband cut it perfectly (cut his finger…OMG). Hoping to have leftovers tomorrow night…
      I forgot to take beef out and cook at room temperature and meat stuck to my pan…I’m assuming that’s why it stuck to pan…correct? Thanks for sharing such a delicious recipe, as usual. :)

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    37. Jim Griscom

      I enjoyed Tokyo in the early 60’s and tried many dishes there. The raw egg brought back memories. It’s like raw oysters, once the first one is down, it’s easy.

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    38. Madeline

      My mom adores sukiyaki and the only restaurant in our city that has it shut down a decade ago. I think I will use your recipe to surprise her this year. Thank you!

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    39. Macie

      Hello! I have been looking for a reliable Sukiyaki recipe for a while, but so far, I haven’t managed such a task. However, I’m hoping that will be different with this recipe! My only problem is, I don’t have access to Mirin where I am from, as they don’t sell it where I am and we don’t have a Japanese or Asian market near here. Is there something I can substitute Mirin with in this recipe? Please do let me know, because most everything else I already know what I can substitute if I can’t find, or I can just leave off all together if I don’t want it. :) Thank you!

      (also, just another quick question, but do you by any chance have a Kinoko Zosui recipe I could try out? Been looking for one of those as well with no luck. Thanks!)

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      • Hi Macie! I hope you will enjoy this sukiyaki recipe. The key is the balance between the sukiyaki sauce and good dashi. I don’t provide the ratio, but you have to figure out how much sukiyaki sauce and dashi needed to be added in the sukiyaki pot. It all depends on the amount of ingredients you put.

        Mirin is quite important ingredient to make authentic flavor, but if you can’t find it, for 1 Tbsp. mirin, mix 1 Tbsp sake + 1 tsp. sugar. It should help. :)

        I put down Kinoko Zosui recipe on my list. Thank you for your request! :)

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