Preparation info

  • Serves


    • Difficulty


    • Ready in

      35 min

Appears in

My Asian Kitchen

My Asian Kitchen

By Jennifer Joyce

Published 2018

  • About

Sukiyaki was the first dish I ate in Tokyo, in an old-school restaurant dedicated to this glorious hot pot. My legs kept falling asleep, crouched under the low table, but I was mesmerised by the cast iron pot with the vegetables and beef bubbling away in a sweet soy and dashi liquid. It’s all served piping hot at the table with little bowls of beaten egg to dip vegetables or meat in (that’s optional for you).


  • 2 tsp vegetable or sesame oil
  • 500 g (1 lb 2 oz) beef sirloin, semi-frozen, very thinly sliced
  • 200 g 7 oz) shiitake mushrooms
  • ½ small napa cabbage, cut in chunks
  • 2 carrots, sliced
  • 2 onions, sliced in thick half moons
  • 150 g ( oz) ready-cooked shirataki noodles or glass noodles (mung bean noodles) (optional)


Place the oil in a heavy medium–large saucepan. When the oil is hot, add the beef and brown gently for about 2–3 minutes.

To make the sukiyaki base, in a small bowl mix together the soy, mirin, sake, sugar and dashi stock until the sugar is dissolved. Pour this over the meat.

Score a cross in the top of the shiitake mushrooms. Add along with the other ingredients in composed sections to the pan and simmer for 5 minutes. The vegetables should still have a nice al dente bite to them.

Serve the sukiyaki with bowls of rice and togarashi and spring onion to sprinkle over.