Pork Sukiyaki

Name: Pork Sukiyaki (Tabletop Hot Pot)
Prep time: 50 min
Cook time: 15 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 1 / 12 lbs. thinly sliced pork loin; 12 ounces crimini mushrooms; 6 -8 ounces enoki mushrooms; 2 bunched large green onions, greens removed and cut into 1 pieces; 1/2 head napa cabbage, roughly chopped; 1 1/2 cups baby carrots, cut into quarters; 12 ounces firm tofu, cut into cubes; 9 ounces konnyaku noodles; 1 tablespoon oil; 2/3 cup shoyu (soy sauce); 6 tablespoons sake; 2/3 brown sugar; 1 1/2 cups water

Pork sukiyaki is a traditional Japanese tabletop hot-pot where paper-thin pork and fresh vegetables cook in a sweet shoyu-sake sauce. It's an interactive, social meal best enjoyed with chopsticks and sticky rice.

🏷️Pork 🏷️Vegetable 🏷️Meat 🏷️Japanese 🏷️Asian 🏷️< 4 hours

Total

1h 5m

Servings

4

Difficulty

Medium

Est. Cost

$25–$41

Recipe Source

View original recipe

From Food.com · by spicyperspective

Ingredients

1 / 12 lbs. thinly sliced pork loin
12 ounces crimini mushrooms
6 -8 ounces enoki mushrooms
2 bunched large green onions, greens removed and cut into 1 pieces
1/2 head napa cabbage, roughly chopped
1 1/2 cups baby carrots, cut into quarters
12 ounces firm tofu, cut into cubes
9 ounces konnyaku noodles
1 tablespoon oil
2/3 cup shoyu (soy sauce)
6 tablespoons sake
2/3 brown sugar
1 1/2 cups water

13 Ingredients

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Instructions

1
Flash freeze the pork for 30 minutes so it is slightly firm, this will enable you to cut it VERY thin, without moving around so much!
2
Prepare all the veggies. In Japan they like to cut little designs in the mushroom tops! We stuck with simple Xs.
3
Mix the Sukiyaki sauce.
4
Heat a large skillet to medium-high. Add a tablespoon of oil and a few pieces of meat. stir the meat around moving the oil over the bottom of the skillet.
5
Then add about a 1/3 inch of sauce to the skillet. Pile the meat, tofu, noodles and veggies in the skillet.
6
Allow the ingredients to cook down for several minutes--stirring occasionally until it's cooked through. Remove the sukiyaki and serve over sticky rice (sushi-style rice) and repeat with the rest of the ingredients!

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Tips & Notes

Pro tips

Arrange all ingredients on separate platters before cooking—once the broth is hot, everything cooks fast and there's no time to prep.
Keep the broth at a gentle simmer, not a rolling boil, to cook vegetables evenly and keep the meat tender.
Dip cooked pork and vegetables in a raw egg (optional) just before eating for richness and to cool slightly.
Add ingredients in stages: hardy vegetables (carrots, cabbage) first, then delicate items (enoki, tofu, pork) near the end.

Substitutions

Shirataki noodles → konnyaku noodles (nearly identical texture and use)
Crimini mushrooms → button or oyster mushrooms (same cooking time)
Napa cabbage → bok choy or regular cabbage (chop to similar size)
Firm tofu → silken tofu (reduce simmering time; very delicate)

Storage & make-ahead

Sukiyaki is best eaten fresh at the table. Leftover broth and cooked ingredients keep refrigerated up to 2 days; reheat gently on the stovetop. Do not freeze pork slices raw after thawing.

Equipment

tabletop hot plate or portable electric burner · shallow sukiyaki pan or large electric skillet · chopsticks for cooking and eating

Common Questions

What cut of pork works best for sukiyaki?

Pork loin sliced paper-thin (1/8-inch) is ideal. Ask your butcher to slice it, or partially freeze and slice with a sharp knife. Thin slices cook in seconds.

Can I prep sukiyaki ahead of time?

Yes. Slice and arrange all ingredients on platters, cover with plastic wrap, and refrigerate up to 4 hours. Make the broth ahead and reheat just before serving.

What equipment do I need to cook sukiyaki?

A tabletop hot plate or portable burner is traditional. A large shallow electric skillet or fondue pot also works. You'll need a heat source that can sit safely at the dining table.