Sukiyaki
Japanese hot‑pan of thinly sliced beef, tofu, shiitake and Chinese leaf simmered in a sweet‑savoury soy, mirin and dashi broth — perfect for sharing.
Sukiyaki is the Japanese sticky‑sweet hot‑pan that’s part theatre, part comfort food — thin beef, tofu and leafy greens simmered in a soy, mirin and dashi broth. It’s sociable, fast to make and ideal for sharing around the table.
This version keeps things accessible: a single heavy pan on the hob, ready‑made dashi if you like, and an optional beaten egg for dipping. It sings when the sauce balances salty, sweet and umami — don’t be shy with good soy and fresh shiitake.
Ingredients
- 600 g beef sirloin, thinly sliced
- 300 ml dashi stock — use ready-made or reconstituted from powder
- 120 ml soy sauce
- 60 ml mirin
- 60 ml sake
- 25 g soft brown sugar
- 15 ml sesame oil
- 300 g firm tofu — drained and cut into 2 cm cubes
- 200 g shirataki noodles — rinse and drain well
- 300 g Chinese leaf — roughly chopped into 3 cm pieces
- 150 g shiitake mushrooms — stems removed
- 4 spring onions — trimmed and cut into 4–5 cm lengths
- 4 large eggs — optional, beaten in bowls for dipping
Equipment
- large heavy‑based frying pan or shallow casserole
- portable tabletop burner (optional for serving at table)
- tongs or long chopsticks
Instructions
Prepare everything before you start: drain and rinse the shirataki noodles and pat dry on kitchen paper; remove shiitake stems; cut tofu into 2 cm cubes; chop Chinese leaf into 3 cm strips; trim and cut spring onions; separate the beef slices so they are easy to pick up.
Mix the sukiyaki sauce in a small jug: combine the dashi stock, soy sauce, mirin, sake and soft brown sugar, stirring until the sugar dissolves.
Heat a large, heavy‑based frying pan over a medium–high hob. Add the sesame oil, then lay a single layer of beef slices in the pan and sear for 30–45 seconds until edges just brown. Work in batches if necessary and transfer the browned slices to a plate.
Sprinkle the soft brown sugar into the hot pan and let it dissolve for 20–30 seconds, then pour in the mirin and sake to deglaze. Once the alcohol scent eases (about 20 seconds), add the soy‑dashi mixture from step 2 and bring to a gentle simmer.
Nestle the tofu, Chinese leaf, shiitake mushrooms, shirataki noodles and spring onions into the simmering sauce. Push them down so they sit in the liquid, cover partially with a lid and simmer gently for 6–8 minutes until the Chinese leaf is tender and mushrooms softened.
Return the seared beef to the pan, tucking slices into the simmering liquid and cooking just until the meat is pink and cooked through — about 30–60 seconds.
Serve straight from the pan at the table. If using, each diner beats a large egg in a small bowl and dips hot pieces of beef and vegetables into the raw egg before eating.
Tips
- Buy beef already thinly sliced from a good butcher or supermarket; if you must slice it yourself, freeze for 20–30 minutes first to make thin slices easier.
- Rinse and dry shirataki thoroughly — it removes the slight odour and helps it soak up the sauce.
- Sear the beef in small batches to avoid steaming; return slices briefly at the end so they stay tender.
- If serving at the table, keep a jug of extra warmed sukiyaki sauce to top up the pan as diners cook through the ingredients.
- Leftovers reheat gently on the hob; avoid a vigorous boil or the tofu will break up.
Substitutions
beef sirloin, thinly sliced → ribeye, thinly sliced, same quantity
Stays closeshirataki noodles → udon noodles, 300 g, drained after cooking
Noticeably differentdashi stock → vegetable stock with a 5 g piece of dried kombu simmered and removed
Noticeably differentfirm tofu → silken tofu, 300 g, handled very gently
Noticeably different
Nutrition
Per serving · estimated
- 514
- Calories
- 34 g
- Protein
- 18 g
- Carbs
- 34 g
- Fat
- 3 g
- Fibre
- 12 g
- Sugar
- 1200 mg
- Sodium
FAQ
Is it safe to eat sukiyaki with raw egg?
In many parts of Japan fresh raw eggs are standard for dipping. Use very fresh, properly refrigerated British eggs and ensure vulnerable diners avoid raw egg if immunocompromised or pregnant.
Can I make sukiyaki without beef?
Yes — use sliced chicken thighs or thick strips of king oyster mushroom for a vegetarian take, but the flavour will be different; add a little extra dashi or mushroom stock for umami.
How do I stop the sauce drying out?
Keep the simmer gentle and top up with a splash of warm dashi or water if it reduces too far. A jug of warmed sauce on the side is handy for table cooking.
Can I prepare any elements ahead?
Yes — cube the tofu, wash and chop the leaves, and rinse the shirataki a few hours ahead and keep chilled. Slice the beef and keep it cold until just before cooking.
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