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Japanese sukiyaki hot pot with thinly sliced beef, tofu, napa cabbage, mushrooms, shirataki noodles, and green onions simmering in a glossy soy-mirin broth in a cast-iron pan.
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🍲 Sukiyaki (Japanese Beef & Vegetable Hot Pot)

Sukiyaki is a classic Japanese hot pot featuring thinly sliced beef, tofu, vegetables, and noodles simmered in a sweet-savory soy-based sauce. Everything is fully cooked together in one pot, creating rich, comforting flavors that deepen as the ingredients soak up the broth. It’s a cozy, shareable meal that’s simple to prepare, highly customizable, and perfect for serving with rice for a satisfying, warming dinner.
Course Hot Pot, Main Dish
Cuisine Japanese
Keyword beef sukiyaki, comfort food, Japanese beef stew, Japanese hot pot, one-pot meal, sukiyaki, winter dinner
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 people
Calories 650kcal
Cost $26 for entire recipe

Equipment

  • Large shallow pot or hot pot
  • Cast-iron skillet or wide saucepan (alternative)
  • Tongs or long chopsticks
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Small bowls for serving

Ingredients

Protein & Noodles

  • 1 lb 450 g thinly sliced beef (ribeye, sirloin, or chuck)
  • 7 oz 200 g shirataki noodles or udon noodles

Vegetables

  • 1/2 napa cabbage chopped
  • 1 small bunch chrysanthemum greens or spinach
  • 1 small onion sliced
  • 6–8 shiitake mushrooms stems removed, caps sliced
  • 1 bunch enoki mushrooms optional
  • 1 block firm tofu sliced into thick pieces
  • 2 green onions cut into 2-inch pieces

Sukiyaki Sauce (Warishita)

  • 1/2 cup soy sauce
  • 1/2 cup mirin
  • 1/4 cup sugar
  • 1/2 cup dashi or low-sodium beef broth

Optional for Serving

  • Cooked rice
  • Lightly beaten eggs optional, skip if you prefer everything fully cooked without dipping

Instructions

Prepare the sauce

  • In a bowl, whisk together soy sauce, mirin, sugar, and dashi until the sugar dissolves. Set aside.

Prep the noodles

  • If using shirataki noodles, rinse thoroughly and boil for 2–3 minutes to remove odor. Drain well.

Heat the pot

  • Place your pot over medium heat. Lightly oil the bottom if needed.

Cook the beef

  • Add a few slices of beef to the hot pot and sear briefly until just cooked. Sprinkle lightly with sugar (traditional method) for extra richness.

Add vegetables & tofu

  • Arrange cabbage, onion, mushrooms, tofu, noodles, and green onions around the beef.

Simmer

  • Pour the sukiyaki sauce over everything. Bring to a gentle simmer and cook for 10–15 minutes, turning ingredients so everything cooks evenly.

Finish with greens

  • Add chrysanthemum greens or spinach in the last 2–3 minutes so they stay tender and vibrant.

Notes

  • Beef selection: Thinly sliced beef is essential for sukiyaki. Ribeye, sirloin, or chuck work best. Partially freezing the beef makes it easier to slice very thin at home.
  • Fully cooked: All ingredients are completely cooked in the simmering sauce before serving. The optional egg dip is traditional but can be skipped.
  • Sweetness control: Sukiyaki is meant to be slightly sweet. Adjust the sugar to taste if you prefer a more savory profile.
  • Noodle choice: Shirataki noodles keep the dish lighter, while udon noodles make it heartier.
  • Vegetable swaps: Carrots, daikon, bok choy, or leeks can be added without changing cook times much.
  • Broth balance: Add a splash of water or dashi during cooking if the sauce reduces too much.
  • Leftovers: Leftovers reheat well on the stovetop but may be saltier—add water when reheating.