Contents
Sukiyaki is a traditional Japanese hot pot dish known for its rich, sweet-savory broth and thinly sliced beef cooked right at the table. More than just a meal, it’s a social experience where family and friends gather to cook, share, and enjoy a variety of fresh ingredients together. This article explores the history, key components, and simple steps to make sukiyaki at home, inviting readers to slow down and savor both the food and the moment.
Ingredients
- 500 g thinly sliced beef ribeye, sirloin, or chuck
- ½ head napa cabbage, chopped
- 1 block firm tofu, cut into cubes
- 1 pack shirataki noodles, rinsed and drained
- 1 carrot, thinly sliced optional: cut into decorative shapes
- 4 shiitake mushrooms, stems removed
- A handful of enoki mushrooms
- 3 green onions or 1 Japanese leek, sliced
- 4 raw eggs optional, for dipping
For the broth (warishita):
- 100 ml soy sauce
- 100 ml sake
- 100 ml mirin
- 3 tbsp sugar
- 100 ml dashi broth optional, for extra umami
Instructions
- Prepare the broth: In a small pot, combine soy sauce, sake, mirin, and sugar. Heat gently until the sugar dissolves. Adjust the sweetness or saltiness to taste. Optionally add dashi for deeper flavor.
- Arrange ingredients: Wash, slice, and arrange all vegetables, tofu, noodles, and beef on plates or bowls for easy access.
- Heat your cooking pot: Place a shallow iron or non-stick pot on a portable burner or stove at the table. Lightly grease with oil or beef fat if available.
- Cook beef (Kansai-style): Add a few slices of beef to the hot pot and sear briefly until lightly browned.
- Add broth and ingredients: Pour in some of the prepared broth, then add tofu, cabbage, mushrooms, noodles, carrot, and green onions. Let simmer gently. (Alternatively, for Kanto-style, pour broth in first and add all ingredients simultaneously.)
- Eat and enjoy: Once cooked, diners take pieces directly from the pot. Optionally, beat raw eggs in small bowls to dip hot ingredients, creating a creamy texture.
- Top up: Add more broth or ingredients as you eat, allowing the meal to continue slowly.
Notes
Sukiyaki: a Japanese hot pot that’s more about togetherness than just food 🍲
There are meals you eat just to fill your stomach, and then there are meals like sukiyaki, where the act of eating becomes a shared experience. This Japanese dish isn’t just about flavors — though they’re deep and comforting — it’s about gathering, taking your time, and cooking together right at the table. Sukiyaki doesn’t rush you. It invites you to slow down and enjoy the moment.
I still remember the first time I had sukiyaki — it wasn’t at a fancy restaurant, but in someone’s home, with mismatched bowls, a portable burner in the center, and people chatting between bites. It felt casual, warm, and real. That’s the essence of sukiyaki.
What exactly is sukiyaki?
Sukiyaki is a type of Japanese hot pot, usually served in the colder seasons. What makes it unique is its balance of sweet and savory, and the fact that you cook everything yourself, right there at the table. The main component is thinly sliced beef, which cooks in a broth made of soy sauce, mirin (a sweet rice wine), sake, and sugar. Around it, you add whatever you like — tofu, mushrooms, leeks, noodles, cabbage, and often carrots too. 🥬🥕🥩 There are two main regional versions. In Kansai (western Japan), they like to cook the beef first, giving it a nice sear with a little sugar. Then they slowly add the sauce and vegetables. In Kanto (around Tokyo), everything — sauce and ingredients — goes into the pot together, creating a more uniform, stew-like flavor. Neither is “better,” really — it just depends on what you grew up with or what you’re in the mood for.Key ingredients — and why they work so well together
Part of what makes sukiyaki so satisfying is the combination of textures and tastes. Here’s what you’ll typically find in the pot:- Beef: Thin-sliced and nicely marbled — the star of the show
- Tofu: Soft, gentle in flavor, but full of the broth once cooked
- Shirataki noodles: Clear and chewy, made from konjac
- Mushrooms: Shiitake brings umami; enoki adds texture 🍄
- Green onions or Japanese leeks: Mild and sweet when simmered
- Napa cabbage: Softens beautifully in the broth
- Carrots: Often cut into little flowers — both cute and tasty
What makes sukiyaki so special isn’t just the taste (though it’s undeniably delicious). It’s the way it brings people together. Everyone’s gathered around one pot, cooking and eating in real time. It’s cozy, hands-on, and full of laughter.
This is the kind of meal you cook when it’s cold outside and you’ve got nowhere to be. It’s perfect for reconnecting, sharing stories, or just unwinding with friends and family.
If you haven’t tried it before, I’d honestly recommend making a night of it. Get your ingredients, call a few friends, set the table, and just let the evening unfold over bubbling broth and good company ✨
