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Regional Recipe - Sukiyaki

Regional Recipe - Sukiyaki

A Japanese hotpot dish meant to be shared, Sukiyaki means ‘cook what you like’, and consists of meat, veggies and noodles cooked in a sweet and salty soy sauce based broth. Full of bold flavors, it is eaten straight from the pot. 

1-2 packages udon noodles - frozen or dried
½ head napa cabbage
½ bunch shungiku leaves
1 green onion
1 package enoki mushrooms
8 shiitake mushrooms
1 package firm tofu
⅓ carrot
7 oz shirataki noodles
1 tbsp canola/vegetable oil
1 lb thinly sliced beef (chuck or rib eye)
1 tbsp brown sugar
1-1.5 cup dashi or water to dilute the sauce

Sukiyaki Sauce:
1 cup sake
1 cup mirin
¼ cup sugar
1 cup soy sauce


Gather all the ingredients.

Combine 1 cup sake, 1 cup mirin, ¼ cup sugar, and 1 cup soy sauce in a small sauce pan and bring it to a boil. Once boiling, turn off the heat and set aside.
If your udon is frozen, cook it in boiling water until loosen. Remove from heat and soak in iced water to prevent overcooking them. Drain and transfer to a plate.

Prepare sukiyaki ingredients. Cut napa cabbage into 2” (5 cm) wide then cut in half right at the middle of the white part.
Cut shungiku into 2” (5 cm) wide, and slice Tokyo negi. Discard the bottom part of enoki and tear into smaller bundles.
Discard the shiitake stem
Cut tofu into smaller pieces
Slice carrots
Drain and rinse the shirataki noodles
Put all the ingredients on one big platter for the diners to share

Set a portable gas cook top at the dining table and heat a cast iron sukiyaki pot (or any pot) on medium heat. When it’s hot, add 1 Tbsp. cooking oil.
Place some of sliced beef to sear and sprinkle 1 Tbsp. brown sugar. Flip and cook the meat. You can pour a little bit of Sukiyaki Sauce over the meat and enjoy the sweet and nicely caramelized meat now, or continue to next step and eat it later.

Pour 1 ⅓ cup of Sukiyaki Sauce and 1 cup dashi (or water) in the pot, or until ⅔ of the ingredients are submerged in the sauce.
Place some of the ingredients in the pot (except for udon). Put the lid on and bring to a boil. Once boiling, turn the heat and simmer until the ingredients are cooked through.
Once the food is cooked, you can start eating. Keep adding more ingredients and sauce as you eat from the pot. If the sauce is too salty, add dashi to dilute. If the vegetables diluted the sauce too much, then add more sukiyaki sauce.
End the sukiyaki meal with udon. When most of the ingredients have disappeared, add udon to the pot. Cook until heated through and enjoy.
Serves 4



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