Sukiyaki (すき焼き)
Recipe type: Main, Cuisine, Japanese
Serves: 4
Savory with a touch of sweetness from the mirin, this soup is a complete meal in's perfect for cold days or nights.
  • 1 lb thinly sliced beef, cut into bite-size pieces
  • 1 package shirataki noodles or cellophane noodles, washed and drained, cut into 3 inch lengths
  • mushrooms (shiitake, enoki, button or champignon, even oyster mushroom I think is okay to use)
  • 1 negi or leek, or spring onions, washed and sliced into 2 inch lengths
  • ½ Chinese cabbage, washed and cut into 2 inch wide pieces
  • bean sprouts, optional
  • tofu, cut into bite-size pieces
  • ⅓ cup soy sauce
  • 3 Tbsp sake
  • 5 Tbsp sugar
  • ¾ cup water
  • For dipping: 4 pasteurized eggs *optional
  1. Arrange ingredients on a large plate and place the plate on the table. Mix soy sauce, sake, sugar, and water to make sukiyaki sauce.
  2. Set an electric pan or a skillet on the table. *After this point, cooking is done at the table as you eat. Heat a little oil in the pan.
  3. Fry some beef slices, then pour sukiyaki sauce in the pan. Add other ingredients when the sauce starts to boil. Simmer until all ingredients are softened. It's ready to eat.
  4. Dip the cooked sukiyaki into the raw, beaten eggs if you would like. As the liquid is reduced, add more sukiyaki sauce or hot water.
you may substitute ⅓ cup of mirin for the sake and sugar -Olive
Recipe by Latest Recipes at