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Sukiyaki
Serves 2–3 · About 40 min
Kanto style. First make warishita (sukiyaki sauce) with soy sauce, mirin, sugar and sake, then simmer beef and vegetables in it as you eat.
⚠️ This dish uses raw eggUse eggs with no cracks that are within their best-before date (in Japan, the date on eggs shows how long they can be eaten raw). Keep eggs in the fridge, and eat right after cracking them. It’s safer for young children, older people and anyone who is unwell not to eat raw egg.
① Make the warishita sauce→② Cut the ingredients→③ Cook the green onion in beef fat→④ Simmer the beef in the sauce→⑤ Simmer the vegetables and tofu
What to buy
Meat
Vegetables
Tofu & konnyaku
Check what you already have (for the sauce)
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How to make it
1
Make the warishita sauce
- Put 100 ml soy sauce, 100 ml mirin, 50 ml sake, 3 tbsp sugar and 100 ml water in a small pot
- Put over medium heat and stir to dissolve the sugar
- When it boils, turn off the heat after 1 minute
How to tell it's doneNo grainy sugar is left at the bottom of the pot. You have about 350 ml of sauce in all.
Be carefulIt boils over easily when it comes to a boil. Do not leave the pot.
2
Cut the ingredients and boil the shirataki
- Long green onion: cut diagonally, about 1 cm wide
- Napa cabbage: separate the leaves and the white stems. Cut the stems into 3 cm wide slices, holding the knife flat and cutting at an angle. Roughly cut the leaves (about 4 cm)
- Shungiku: cut off the hard root end and cut in half lengthwise. Shiitake: remove the stems
- Grilled tofu: cut into 8 equal pieces
- Shirataki: put in cold water, bring to a boil, and boil 2–3 minutes after boiling. Drain in a colander and cut into easy-to-eat lengths (about 10 cm) with kitchen scissors
How to tell it's doneAll the ingredients are lined up by type on a large plate or tray.
3
Melt the beef fat and cook the green onion
- Heat a shallow pot or deep frying pan over medium heat, add the beef fat and melt it, moving it with chopsticks (1 tbsp if using vegetable oil)
- Lay in the long green onion and cook
How to tell it's doneThe cut sides of the green onion are browned.
4
Add the beef and simmer in the sauce
- Add the beef one slice at a time, spread out (do not overlap)
- Pour over 1 ladle (about 100 ml) of the sauce
- You can eat the meat first at this point (one Kanto way of eating it)
How to tell it's doneThe beef has no red left and is brown all over. Lift any parts that overlapped: no red is left on the underside either.
Be carefulBeef gets tough if simmered too long. When it changes color, eat it or push it to the edge of the pan.
Be carefulUse different chopsticks for adding raw beef and for eating.
5
Add the vegetables, tofu and shirataki and simmer
- Push the beef to the edge of the pan and put the napa cabbage stems, shiitake, grilled tofu and shirataki in the open space. Keep the shirataki a little away from the meat
- Add 1 ladle (about 100 ml) of sauce, and when it boils, turn to medium-low heat
- When the cabbage stems start to soften, add the cabbage leaves and shungiku
- Do not add all the sauce. Add a little at a time as the broth goes down
How to tell it's doneThe cabbage stems are see-through and soft. Eat the shungiku as soon as it turns dark green and soft.
Be carefulIf shungiku is cooked too long, it turns dark and falls apart. Eat it about 1 minute after adding.
6
Serve, eat and add more
- If using egg, crack 1 per person into a small bowl and beat well. Dip the cooked ingredients in it and eat
- People who do not like raw egg or are worried about it do not have to use egg. Serve with some broth in the bowl and eat
- When the ingredients run low, add more in this order: beef → sauce → vegetables
- Taste. If the broth gets salty, add water 2 tbsp at a time
ReadyServe with rice. If using egg, use eggs with no cracks in the shell, and eat right after cracking.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
Too saltyThe broth has cooked down. Add water 2 tbsp at a time and taste. Next time, do not add a lot of sauce at once.
The beef is toughCooked too long. Next time, eat as soon as it changes color, or push it to the edge of the pan.
The flavor is weakWater came out of the vegetables. Add the sauce half a ladle at a time and taste.
The bottom of the pan burnsNot enough broth. Add sauce and turn down the heat.
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