Sukiyaki

Name: Easy Sukiyaki Recipe (No Raw Eggs)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1/2 lb angel hair pasta; 3 tablespoons cooking oil; 1/4 cup sugar; 1 lb well-marbled beef, sliced very thin; 10 green onions, sliced diagonally into 1-inch sections; 3/4 cup chicken broth; 2/3 cup soy sauce; 1/3 cup dry sherry; 1/2 lb firm tofu, cut into 1/4-inch cubes; 1/2 lb napa cabbage, cut into 1-inch pieces; 1/4 lb mushroom, quartered; 1/2 lb spinach, washed and stemmed; 3 garlic cloves, minced

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This sukiyaki skips raw eggs while delivering authentic sweet-savory flavor through a balanced soy-sherry-sugar broth. Ingredients are highly flexible—swap beef for rotisserie chicken, use cellophane noodles instead of angel hair, or adjust vegetables to what you have on hand.

🏷️Japanese 🏷️Asian 🏷️< 30 mins

Total

25 min

Servings

4

Recipe Source

View original recipe

From Food.com · by Cheri 911

13 Ingredients

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Instructions

1
Cook pasta al dente and set aside.
2
Heat a large, non-stick frying pan to moderately high heat. Add the oil, and sprinkle sugar into the pan. let sit until sugar turns light brown; about a minute.
3
Add the beef in batches, turning once, cook quickly til just done. Do not crowd the pan. This should be maybe four batches, depending on your skillet and flame. The sugar should glaze the beef. If the pan gets too hot, the sugar will burn, turn it down a bit if needed. Set cooked beef aside.
4
Add green onions to the pan and cook until browned a bit.
5
In your pasta cooking pot, combine pasta, beef, veggies except spinach, liquid ingredients, and tofu. (I deglaze the skillet used for beef and scallions with the liquid quickly before adding it to the pot - so much flavor!)
6
Simmer until vegetables are crisp-tender, about 2-3 minutes, then add spinach for just 30 seconds to wilt.

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Tips & Notes

Pro tips

Slice beef as thin as possible—partially freezing it for 30–45 minutes makes slicing easier and cleaner.
Keep the liquid ratio (3/4 cup broth, 2/3 cup soy, 1/3 cup sherry, 1/4 cup sugar) consistent for balanced flavor, even if you adjust proteins or vegetables.
Add heartier vegetables (cabbage, tofu) first to give them time to soften; add delicate ones (green onions) near the end.
Cook over medium-high heat so ingredients braise gently in the broth rather than boil—this keeps meat tender and flavors marry properly.

Substitutions

angel hair pasta → cellophane noodles (traditional and absorb broth more readily)
beef → rotisserie chicken, pork, or lamb (adjust cooking time as needed)
napa cabbage → bok choy, regular cabbage, or spinach
chicken broth → vegetable or beef broth (maintains similar flavor profile)

Storage & make-ahead

Best served fresh, but leftovers keep refrigerated up to 3 days; reheat gently over medium heat with a splash of added broth to prevent drying.

Common Questions

Can I use cellophane noodles instead of angel hair pasta?

Yes. Cellophane noodles are traditionally used in sukiyaki and work beautifully. They absorb broth well and soften quickly.

What cut of beef is best for sukiyaki?

Well-marbled beef sliced very thin (like ribeye or strip steak) is ideal. Ask your butcher to slice it, or partially freeze the meat for easier slicing.

Can I substitute the beef?

Yes. The recipe author notes rotisserie chicken works well as a substitution, or use pork, lamb, or additional tofu for vegetarian versions.

How should I adjust quantities?

The recipe author recommends keeping the liquid ingredients (broth, soy sauce, sherry, sugar) consistent but freely adjusting proteins, noodles, and vegetables to taste and preference.