Sukiyaki
If you've got thinly sliced beef sirloin, napa cabbage and firm tofu, you're most of the way to this beef: about 75 minutes of cooking across 7 steps. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for saucepan and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (9)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Egg Soy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page β how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Make the warishita sauce by combining the soy sauce, mirin, sake and sugar in a small saucepan, bringing it to a brief simmer to dissolve the sugar and cook off the alcohol, then set aside.
- Prepare the vegetables by cutting the napa cabbage into wide pieces, slicing the green onions on a diagonal, trimming and scoring the shiitake caps, and cubing the tofu, then rinse and parboil the shirataki noodles for 2 minutes and drain.
- Heat a heavy cast iron or shallow pot over medium-high heat, add the beef tallow, and sear a few slices of beef just until they change colour, about 30 to 45 seconds per side.
- Pour in roughly half the sauce, then arrange the cabbage, green onions, shiitake, tofu and shirataki around the pan, keeping the spinach back for the end.
- Simmer gently for 6 to 8 minutes until the vegetables soften, adding more sauce and a splash of water as needed to keep the liquid balanced and not too salty.
- Add the remaining beef and the spinach in the last 2 to 3 minutes, cooking these thin slices of whole-muscle beef through to an internal temperature of at least 63 C and just wilting the spinach.
- For the traditional dipping egg, use pasteurized eggs to make the raw dip safe: crack each into an individual bowl and beat lightly, then let everyone pull hot pieces straight from the pot and dip them before eating, or skip the egg entirely if preferred, replenishing the pot as it empties.
You'll use: Saucepan Β· Pan Β· Large pot
Ingredient substitutions
- Soy Sauce
- tamari (gluten-free) Β· coconut aminos
- Eggs
- ΒΌ cup unsweetened applesauce (baking) Β· 1 tbsp ground flax + 3 tbsp water per egg
Tips & common questions
How long does Sukiyaki take to make?
About 75 minutes from start to finish β an estimate based on the 7 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of soy sauce?
Try tamari (gluten-free). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe β rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Sukiyaki is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Sukiyaki 01.jpg by ajari, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure β how we source recipes.