Preparation info

  • Difficulty


  • Serves


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).

Prep 20 minutes
Cook 15 minutes


  • 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)

Sukiyaki Base

  • 125 ml 4 fl oz) Japanese soy sauce
  • 125 ml 4 fl oz) mirin
  • 3 tbsp sake
  • 2 tbsp caster sugar
  • 400 ml 14 fl oz) Dashi stock or vegetable stock
  • steamed rice, togarashi spice mix and chopped spring onions (scallions), to serve


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.