Craving a warm, comforting, and flavorful meal? Look no further than sukiyaki! This delicious Japanese hot pot dish is a must-try, featuring thinly sliced beef (or other proteins), simmered in a sweet and savory broth alongside an assortment of fresh vegetables, noodles, and tofu. From classic sukiyaki recipes to exciting variations, we’ve compiled 10 delicious sukiyaki recipes you absolutely must try. Get ready to explore the wonderful world of sukiyaki and discover your new favorite comfort food!
Easy Pork Belly Sukiyaki
This recipe provides a simple and delicious way to enjoy a classic Japanese hot pot. With a rich and flavorful broth, tender pork belly, and your choice of vegetables, this sukiyaki is sure to be a crowd-pleaser.
Ingredients
- Pork Belly: 10 1/2 oz to 1 lb
- Vegetables & More: Your favorite selection (e.g., mushrooms, bok choy, onions, shirataki noodles, tofu)
- Raw Eggs: As needed for dipping
- Sukiyaki Sauce:
- Soy Sauce: 2/3 cup (150 ml)
- Mirin: 1/2 cup (100 ml)
- Sugar: 1/4 cup (50 g)
- Optional: Green onions for garnish
Instructions
- Prepare the Sukiyaki Broth: In a pot, combine the soy sauce, mirin, and sugar. Heat over medium heat, stirring until the sugar dissolves. Simmer briefly to allow the flavors to meld.
- Cook the Pork Belly and Vegetables: Add the pork belly to the simmering broth. Cook until browned and slightly tender. Then, add your chosen vegetables and other ingredients (like noodles or tofu). Simmer until everything is cooked through and the broth has thickened slightly.
- Enjoy with Dipping Egg: Beat raw eggs in individual bowls. Dip the cooked pork belly and vegetables into the raw egg before eating. This adds a rich and creamy element to the dish.
- Optional Garnish: Sprinkle with chopped green onions for added flavor and visual appeal.
Tip: Start by enjoying the pork belly and green onions dipped in the sauce and egg. Then, add the rest of your ingredients to the pot and simmer until cooked to your preference.
Easy Sukiyaki Udon
This recipe provides a simple and delicious way to enjoy sukiyaki with udon noodles. The sweet and savory sauce perfectly complements the tender beef (or your protein of choice) and the satisfying chewiness of the udon. Customize it with your favorite vegetables for a personalized touch.
Ingredients
Udon & Protein:
- 2 packs udon noodles
- 7 oz thinly sliced beef (chicken or pork can also be used)
Vegetables:
- ½ onion, sliced
- Your choice of additional ingredients (e.g., mushrooms, spinach, bok choy)
Sauce:
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake
- 1 tablespoon sugar (adjust to taste)
- ½ cup water or kombu water
Toppings:
- Chopped green onions
- 2 egg yolks or soft-boiled eggs
Other:
- 1 tablespoon vegetable oil or beef fat
Instructions
Prepare the Sauce: In a small bowl, whisk together the soy sauce, mirin, sake, sugar, and water (or kombu water).
Sauté the Onion: Heat the vegetable oil or beef fat in a large frying pan or skillet over medium heat. Add the sliced onion and sauté until softened.
Cook the Beef and Sauce: Add the thinly sliced beef to the pan and stir-fry until it browns slightly. Pour the prepared sauce over the beef and onion.
Add the Udon: Bring the sauce to a boil, then add the udon noodles to the pan. Toss well to coat the noodles in the sauce.
Simmer: Reduce the heat to low and simmer until the sauce thickens and is mostly absorbed by the udon noodles.
Serve: Transfer the sukiyaki udon to a plate or bowl. Garnish with chopped green onions and top with an egg yolk or a soft-boiled egg.
Quick & Easy Sukiyaki Beef Rice Bowl
This recipe provides a simple and satisfying way to enjoy the flavors of sukiyaki in a convenient rice bowl format. With minimal ingredients and quick cooking time, it’s a perfect weeknight meal.
Ingredients:
- 200g thinly sliced beef
- 1 large onion
- 1 green onion
- 3 eggs
- 2-4 tablespoons sugar
- 1 cup sake
- 1/2 cup mirin
- 1/2 cup soy sauce
- 1 tablespoon vegetable oil
- 4 servings of hot cooked rice
- Optional: 1 large king oyster mushroom (or any mushroom), 1/3 carrot
Instructions:
- Prep Ingredients: Thinly slice the onion and green onion. Beat the eggs well. If using optional vegetables, chop them into small pieces.
- Stir-fry Beef: Heat the vegetable oil in a frying pan and stir-fry the beef. Add any optional vegetables at this stage.
- Simmer with Sauce: Once the beef browns, add the sugar, sake, mirin, and soy sauce. Simmer for 3-5 minutes.
- Add Onions: Add the sliced onion and green onion to the pan. Simmer for another 3-5 minutes.
- Cook Eggs: Pour the beaten eggs over the beef and onion mixture. Turn off the heat and let the eggs cook gently from the residual heat.
- Assemble Bowls: Serve the sukiyaki mixture over hot cooked rice.
Enjoy your delicious and easy Sukiyaki Beef Rice Bowl!
Simple Sukiyaki with Beef (or Pork) and Tofu
This recipe provides a quick and easy way to enjoy delicious sukiyaki using store-bought sauce. It’s perfect for a weeknight meal and requires minimal ingredients.
Ingredients
- 5.3 oz thinly sliced beef or pork
- 1 block firm tofu
- 1 stalk green onion
- 1/2 cup sukiyaki sauce
- 3/4 cup water
- Oil for frying (as needed)
Instructions
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Prep Ingredients: Cut the meat into bite-sized pieces. Slice the green onion diagonally. Drain the tofu and cut it into easy-to-eat pieces.
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Cook Meat and Green Onion: Heat oil in a frying pan. Cook the meat first, followed by the green onion.
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Simmer in Sukiyaki Sauce: Add the tofu, sukiyaki sauce, and water to the pan. Bring the mixture to a boil, then reduce heat to low and simmer for about 15 minutes.
Easy Sukiyaki Rice Bowls with Pork and Tofu
This recipe provides a simple and affordable way to enjoy the delicious flavors of sukiyaki in a convenient rice bowl format. Using readily available ingredients like pork, bean sprouts, and tofu, this dish comes together quickly and is perfect for a weeknight meal.
Ingredients
- 300g thinly sliced pork (chopped is fine)
- 1 pack bean sprouts
- 300g firm tofu
- 4 onsen eggs
- 5 tablespoons soy sauce
- 2 tablespoons mirin
- 3 tablespoons sugar
- 1/4 cup (50ml) water
Instructions
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Gather your ingredients. If using larger pieces of pork, cut them into bite-sized pieces.
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In a pot, combine the soy sauce, mirin, sugar, and water. Bring the mixture to a boil. Add the pork and simmer, stirring occasionally, until cooked through. Then, add the bean sprouts, cover the pot, and simmer for 2 minutes.
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Remove the lid and add the tofu, tearing it into pieces as you add it to the pot. Stir everything together and continue cooking until the mixture bubbles.
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Fill a bowl with rice. Generously top with the sukiyaki mixture from the previous step. Place a cooked onsen egg on top of each bowl and enjoy!
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To make an onsen egg: Place 50ml of water and 1 egg in a mug. Cover with a small plate and microwave at 500w for 50 seconds.
Quick & Easy Chicken Shirataki Sukiyaki
Enjoy a healthy and flavorful twist on classic sukiyaki with this easy chicken and shirataki noodle recipe. This dish comes together quickly and is perfect for a weeknight meal.
Ingredients
- 2 chicken thighs
- 1 package shirataki noodles
- 1 leek
- 1 bunch shimeji mushrooms
- 1/4 cup (50 ml) water
- 4 tablespoons soy sauce
- 4 tablespoons mirin
- 4 tablespoons sake
Instructions
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Prepare the ingredients: Cut the chicken thighs into bite-sized pieces. Halve the shirataki noodles. Slice the leek diagonally. Remove the base of the shimeji mushrooms and separate them by hand.
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Combine and cook: In a pot, combine the water, soy sauce, mirin, and sake. Bring the mixture to a boil. Add the chicken, shirataki noodles, leek, and shimeji mushrooms to the pot.
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Simmer: Simmer for about 10 minutes, turning the ingredients occasionally, until the chicken is cooked through and the flavors have melded.
Simple Kansai-Style Sukiyaki
This recipe presents a simplified approach to creating delicious Kansai-style sukiyaki. Using a 3-ingredient base for the sauce, this version focuses on the rich flavors of the beef and vegetables.
Ingredients:
- 1 lb beef
- 1/4 head napa cabbage
- 1 leek
- 1/3 carrot
- Optional: shiitake, enoki, maitake mushrooms
- 1 bunch chrysanthemum greens
- 1 pack shirataki noodles
- 1/2 block grilled tofu
- 1 pack cooked udon noodles
Sauce:
- 2/5 cup (about 100 ml) soy sauce
- 2/5 cup (about 100 ml) cooking sake
- 6-10 tablespoons granulated sugar
- 2-4 eggs (beaten)
Instructions:
- Prep: Cut the vegetables, mushrooms, and tofu into bite-sized pieces. Drain and cut the shirataki noodles.
- Sauce Base: Combine the soy sauce and cooking sake in a bowl.
- Set Up: Have the sauce base, sugar, and beaten eggs ready near your cooking pot. Adjust soy sauce to taste as needed.
- Sear the Beef: Heat the pot on high and add beef fat. Spread the beef in the pot and cook, sprinkling each slice with just under 1 tablespoon of sugar. Adjust sugar to taste.
- Add Sauce: Pour approximately 1 tablespoon of the sauce base over each slice of beef. Adjust sauce amount to taste.
- Cook Beef: Flip the beef once it’s cooked to your liking, ensuring it’s no longer red.
- Enjoy the Beef: Dip the cooked beef into the beaten egg and savor!
- Add Vegetables: Add the vegetables to the pot and drizzle with the remaining sauce and sugar. Add water as needed. Continue adding and cooking the remaining beef as in steps 4-6.
- Udon Finale: Add the udon noodles to the pot and let them absorb the flavorful broth.
Note: This recipe’s sauce ratio uses granulated sugar, but white sugar can also be used.
Kansai-Style Sukiyaki
This recipe guides you through making delicious Kansai-style sukiyaki, a Japanese hot pot dish. It emphasizes the rich flavor of the beef, which is seared and coated in a flavorful sauce before adding vegetables and other ingredients. This version is a great introduction to sukiyaki and is easy to follow.
Ingredients
Beef (for Sukiyaki): about 1 lb
Napa Cabbage: 1/4 small head
Onion: 1/2
Chrysanthemum Greens: 1 bunch
Shiitake Mushrooms: 1 pack
Enoki Mushrooms: 1 pack
Leek: 1
Grilled Tofu: 1/2-1 block
Shirataki Noodles: 1 bag
Eggs: as much as you like
Sauce
Soy Sauce: 6 tablespoons
Sake: 5 tablespoons
Sugar: 4-4 1/2 tablespoons (or 5 for sweeter sauce)
Instructions
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Make the Sauce: Combine the soy sauce, sake, and sugar in a pot or microwave-safe bowl. Heat for about 2 minutes, stirring well to dissolve the sugar. (Use 500W for microwave.)
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Prepare Ingredients: Cut all ingredients into bite-sized pieces.
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Sear the Beef: Heat a sukiyaki pot and melt some beef fat (if available). Once hot, add the beef portioned per person. Quickly sear the beef and then coat it with the prepared sauce.
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Savor the Beef: Enjoy the rich flavor of the seared beef. The first piece, before adding the vegetables, is especially delicious!
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Add Vegetables and Simmer: Add the prepared vegetables, tofu, mushrooms, and shirataki noodles to the pot. Pour in more sauce as needed and simmer until the vegetables are tender. Serve with a beaten egg for dipping.
Easy Homemade Sukiyaki Sauce
This recipe provides a simple and delicious base for your sukiyaki. With just a few common ingredients and two easy steps, you can create a flavorful sauce that enhances the taste of your beef, vegetables, and tofu.
Ingredients
- 2 tablespoons sake
- 2 tablespoons mirin
- 1 tablespoon sugar
- 2 tablespoons soy sauce
Instructions
- Combine the sake and mirin in a saucepan and bring to a boil over high heat.
- Once boiling, add the sugar and soy sauce. Stir until the sugar is completely dissolved, then remove from the heat.
This sukiyaki sauce base is now ready to be used. Simply add it to your sukiyaki pot as you cook your ingredients.
Easy Pork and Napa Cabbage Sukiyaki
This simple recipe delivers a flavorful, sukiyaki-inspired stew featuring tender pork loin and napa cabbage. It’s a quick and easy weeknight meal that’s perfect for any occasion.
Ingredients
- 7 oz thinly sliced pork loin
- 3.5 oz Napa cabbage
- Sukiyaki Sauce:
- 3 tablespoons sugar
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons sake
Optional additions: thick fried tofu, firm tofu, or green onions. Adjust broth/sauce accordingly.
Instructions
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Cut the pork and Napa cabbage into bite-sized pieces. If using pre-sliced pork for shabu-shabu, no further cutting is needed.
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In a frying pan, combine the pork and sukiyaki sauce ingredients. Cook over medium heat, stirring frequently.
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Once the pork changes color, add the Napa cabbage. Stir to combine, cover the pan, and simmer until the cabbage is tender.
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Stir occasionally while simmering. When the cabbage is cooked through and the flavors have melded, remove from heat.
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Important Note: If adding more vegetables, adjust the amount of sukiyaki sauce to your preference, as the extra vegetables will release more moisture.
History of Sukiyaki
Sukiyaki, a now iconic Japanese dish, has a surprisingly recent and fascinating history. Unlike many traditional Japanese foods with ancient roots, sukiyaki emerged during the 19th century. Its origins are tied to the period when Japan ended its long period of national seclusion and opened its ports to international trade.
Before the Meiji Restoration, eating meat was largely taboo in Japan due to Buddhist influences. However, with the arrival of Westerners and their culinary traditions, beef consumption slowly started to gain acceptance. Initially, sukiyaki wasn’t the simmered dish we know today. Early versions involved grilling the meat directly on a plowshare (suki) – hence the name “sukiyaki” (grilled on a plowshare).
As Western influence grew, so did the evolution of sukiyaki. The grilling method transitioned to a shallow pan, and other ingredients like vegetables, tofu, and noodles were added to the mix. The distinctive sweet and savory sauce also became a defining characteristic of the dish.
The Kanto and Kansai regions of Japan developed distinct sukiyaki styles. Kanto-style (common in Tokyo) involves simmering all ingredients together in a warishita broth. Kansai-style (common in Osaka and Kyoto) starts by searing the meat in sugar and soy sauce before adding other ingredients and liquid.
From its humble beginnings as grilled meat, sukiyaki has transformed into a beloved symbol of Japanese cuisine, showcasing a unique blend of traditional Japanese flavors and Western influences. It’s a testament to Japan’s culinary adaptability and a delicious example of how food evolves through cultural exchange.
Nutritional Content and Benefits of Sukiyaki
Sukiyaki, a flavorful Japanese hot pot dish, offers a good source of several essential nutrients. It typically includes thinly sliced beef, which provides protein and iron, crucial for muscle building and oxygen transport. The inclusion of vegetables like bok choy, mushrooms, onions, and carrots contributes vitamins, minerals, and fiber. These nutrients support various bodily functions, including immune health and digestion.
The protein-rich broth in sukiyaki, often seasoned with soy sauce, sugar, and mirin, adds further nutritional value. While these ingredients enhance flavor, it’s worth noting that sukiyaki can be relatively high in sodium due to the soy sauce. Moderation is key, particularly for individuals watching their sodium intake.
Beyond its nutritional components, sukiyaki offers a communal dining experience. The act of cooking and sharing the hot pot with friends and family enhances social connections and adds to the overall enjoyment of the meal.
Tips for Choosing Quality Beef
Sukiyaki relies heavily on the quality of its ingredients, especially the beef. Choosing the right cut can make or break your dish. Look for well-marbled beef. Marbling refers to the thin streaks of white fat running through the meat. This fat melts during cooking, adding incredible flavor and tenderness.
Thinly sliced beef is essential for sukiyaki. It cooks quickly and absorbs the flavorful broth beautifully. You can often find pre-sliced beef specifically labeled for sukiyaki or shabu-shabu at Asian grocery stores. If not, ask your butcher to slice your chosen cut thinly.
Popular cuts for sukiyaki include ribeye, New York strip, and short rib. Ribeye is prized for its rich marbling and flavor. New York strip offers a good balance of flavor and tenderness. Short rib, while requiring a bit more attention to slicing, brings intense beefy flavor.
When selecting your beef, pay attention to the color. It should be a vibrant, bright red. Avoid beef that looks dull or brownish. The texture should be firm, and the fat should be white or creamy, not yellowish.