Sukiyaki Recipe
A single-pot winter classic — sweet, savory, comforting. Ready in 20 minutes.
Sukiyaki is one of Japan's most cherished hot pot dishes, and behind its gentle sweetness lies a story of change and togetherness. It emerged in the late 19th century, when Japan opened to the world and beef — once uncommon — found its way onto everyday tables. Simmered with vegetables, tofu, and noodles in a sweet-savory broth, sukiyaki became a symbol of modern flavors shared around a single pot.
From early on, it wasn't just a meal but a moment. Families gathered on cold nights, the windows fogging as the aroma of soy and sugar filled the room. Everyone cooked and ate from the same pot, turning simple ingredients into warmth and connection.
Even today, with busy modern schedules, sukiyaki quietly keeps its place. "Let's have sukiyaki tonight" still means slowing down and drawing closer, turning an ordinary evening into a small celebration.
Bring a little warmth to your table — follow our step-by-step guide and create your own sukiyaki story this season.
What you'll need
Ingredients
- 4 Dried shiitake mushrooms, soaked
- 1 pack Shirataki noodles, knotted
- 2 Green onions
- 1 bunch Shungiku, chrysanthemum greens
- ½ block Tofu
- ½ Carrot
- ¼ lb Thinly sliced beef
- Sukiyaki sauce, to taste
- 1 Raw egg, lightly beaten, for dipping
Step by step
How to make it
Prep ingredients
Soak wheat gluten and shiitake mushrooms in water for about 15 minutes until softened. Cut green onions, shungiku, tofu, and carrot into bite-sized pieces. Drain the knotted shirataki noodles.
Assemble in a pot
Place vegetables, tofu, soaked wheat gluten, mushrooms, and shirataki into a personal-sized pot. If you want well-cooked beef, add the thinly sliced beef at this stage.
Add sukiyaki sauce
Pour enough sukiyaki sauce to reach about halfway up the ingredients.
Cook
Cover with a lid and heat until the sauce is nearly boiling. Continue heating until the vegetables reach your desired tenderness. If you prefer softer beef, add the meat just before eating.
Serve & enjoy
Optionally, dip each bite in lightly beaten raw egg for authentic Japanese style.
Watch
The easiest sukiyaki to make
From the Tokyo Central YouTube channel.
Tips
For the best sukiyaki at home
- Pre-boiling shirataki helps remove any odor.
- Thinly sliced beef cooks quickly and stays tender.
- Using a single-serving pot keeps it simple and lets you enjoy piping hot sukiyaki easily.
Skip the prep — grab a bottle of sukiyaki sauce in-store.
Tokyo Central and Marukai stock all the ready-made sauces and authentic ingredients you need.
