🍲 Sukiyaki
Sukiyaki is a Japanese hot pot in which thinly sliced beef, tofu, shiitake mushrooms and napa cabbage simmer in a sweet, savoury broth of soy sauce and sugar. It is usually cooked at the table in a shallow iron pan, and each bite is dipped in beaten raw egg before eating. The result is tender, glossy beef and soft vegetables soaked in a rich sweet-salty sauce.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g thinly sliced beef
- 300 g firm tofu, cubed
- 8 shiitake mushrooms
- 1/4 napa cabbage, cut into pieces
- 4 spring onions, cut into lengths
- 100 ml soy sauce
- 3 tbsp sugar
- 200 ml water
- 1 tbsp neutral oil
- 4 eggs for dipping
Method
- Mix the soy sauce, sugar and water to make the broth.
- Heat the oil in a shallow pan and briefly sear a few slices of beef.
- Pour in some of the broth and arrange the tofu, mushrooms, cabbage and spring onions in sections.
- Simmer for 5–8 minutes until the vegetables are soft, adding more beef as you go.
- Beat each egg in a small bowl and dip the hot pieces in it before eating, topping up the broth as needed.
How to make it lighter
- Fill most of the pan with cabbage, mushrooms and tofu and cook less beef per person.
- Choose lean beef slices instead of heavily marbled cuts.
- Reduce the sugar in the broth and do not drink the remaining sauce — it is high in sugar and salt.
History
Sukiyaki became popular in Japan in the late 19th century, when beef eating spread during the Meiji era. Regional styles differ: in the Kansai area the beef is first seared with sugar, while in the Kanto area it is simmered in a premixed sauce.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →