Easy Homemade Sukiyaki is a flexible Japanese hot pot dish featuring thinly sliced beef, tofu, napa cabbage, and onion simmered in a sweet-savory mirin and soy-based broth. It adapts easily to your guests and preferred ingredients.
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In a 10-12 inch skillet with deep sides, combined sugar, sake, mirin, and soy sauce.
Bring to boil and simmer for 2-3 minutes to boil off the alcohol.
Add 1 cup water and 1 tsp dashi powder. Bring back to a simmer. Taste your broth and dilute with more water as needed according to how salty you like your sukiyaki broth.
Add in all sukiyaki ingredients in order of cook time from longest to shortest. For example, add in the carrots and let simmer for 5 minutes before adding in cabbage. Then a few minutes later add the onions, mushroom, and tofu.
Add in udon and finally the beef last, so as not to overcook them.
Serve immediately over white rice.
Broth keeps refrigerated for up to 3 days; reheat gently. Leftover cooked beef and vegetables should be eaten within 1 day.
sukiyaki pot or shallow electric skillet · fondue pot or tabletop burner (optional, for table-side cooking)
Yes. Prepare the broth up to 2 days ahead and refrigerate. Reheat gently before adding raw ingredients and cooking at the table.
Use thinly sliced ribeye, sirloin, or tenderloin (1/8-inch thick). Ask your butcher to slice it, or partially freeze beef and slice it yourself with a sharp knife.
Sake can be replaced with dry sherry or omitted. For mirin, use honey or brown sugar (reduce amount slightly as it's sweeter).
Sukiyaki is a table-top hot pot dish—cooked and eaten hot, typically with diners cooking their own bites in the communal broth.
Plan about 4 oz beef and 1–1.5 cups mixed vegetables per person. Double or halve the broth recipe based on your guest count.
