Easy Homemade Sukiyaki

Name: Easy Homemade Sukiyaki
Prep time: 20 min
Cook time: 20 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 tbsp sugar; 1/3 cup mirin; 1/3 cup sake; 1/3 cup Japanese soy sauce; 1-2 cups water; 1 tsp dashi powder; 1 lb thinly sliced beef; 1/4 head napa cabbage (chopped); 1/4 onion (sliced); 1/2 block tofu (cubed); 2 medium carrots (sliced); 4-5 medium shiitake mushrooms (sliced); 1 pack udon

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.

🌍Japanese

Total

Servings

4

Difficulty

Medium

Est. Cost

$25–$41

Recipe Source

View original recipe

From Mochimommy · by Mochi Mommy

Ingredients

2 tbsp sugar
1/3 cup mirin
1/3 cup sake

1/3 cup Japanese soy sauce

1-2 cups water

1 tsp dashi powder

1 lb thinly sliced beef

1/4 head napa cabbage (chopped)

1/4 onion (sliced)

1/2 block tofu (cubed)

2 medium carrots (sliced)

4-5 medium shiitake mushrooms (sliced)

1 pack udon

13 Ingredients

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Instructions

1
In a 10-12 inch skillet with deep sides, combined sugar, sake, mirin, and soy sauce.
2
Bring to boil and simmer for 2-3 minutes to boil off the alcohol.
3
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.
4
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.
5
Add in udon and finally the beef last, so as not to overcook them.
6
Serve immediately over white rice.

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Tips & Notes

Pro tips

Slice beef as thin as possible (1/8 inch); freeze it for 30 minutes first to make slicing easier.
Bring the broth to a gentle simmer before adding ingredients; vigorous boiling toughens the beef.
Cook beef in small batches for 15–30 seconds until just opaque—overcooking dries it out.
Prepare all vegetables and tofu before cooking; sukiyaki cooks quickly once you begin.

Substitutions

sake → dry sherry or omit entirely (broth will be less complex but still tasty)
mirin → honey or brown sugar (use 2–3 tbsp; adds sweetness without sake's alcohol notes)
dashi powder → instant dashi stock or homemade dashi (maintains authentic umami depth)
napa cabbage → bok choy or spinach (wilts similarly; cook 1–2 minutes longer)

Storage & make-ahead

Broth keeps refrigerated for up to 3 days; reheat gently. Leftover cooked beef and vegetables should be eaten within 1 day.

Equipment

sukiyaki pot or shallow electric skillet · fondue pot or tabletop burner (optional, for table-side cooking)

Common Questions

Can I make sukiyaki broth ahead of time?

Yes. Prepare the broth up to 2 days ahead and refrigerate. Reheat gently before adding raw ingredients and cooking at the table.

What cuts of beef work best for sukiyaki?

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.