If you’re craving a hearty, one-pot meal, my Beef Sukiyaki is the perfect dish for you! I crafted this recipe to bring the comforting flavors of a traditional Japanese hot pot right to your stovetop, with tender beef, veggies, and konnyaku noodles simmered in a savory homemade sukiyaki sauce! It’s easy to make, filling, and ready in under 15 minutes—perfect for busy nights when you want something delicious without the hassle. Trust me, once you try this, you’ll be hooked!
Why I Love This Recipe
I absolutely love my Beef Sukiyaki because it brings the authentic flavors of this classic Japanese dish right into your home kitchen without any special equipment! Typically made in a nabe pot with special equipment on the dinner table, I created this stovetop version that retains all the traditional sweet and savory flavors while making it easy to prepare in one pot. Vegetables like napa cabbage, shiitake mushrooms, and konnyaku noodles slowly cook in a savory Sukiyaki Sauce, with the sliced beef added last, creating a hearty and satisfying meal!
It’s the perfect dish for anyone craving a cozy, comforting meal with true sukiyaki flavors, and it’s ideal for busy home cooks who want to enjoy a Japanese favorite without the hassle. Trust me, once you make this, you’ll want to dive in immediately! Be sure to check out my Pork Sukiyaki, Chicken Sukiyaki, and Vegetable Sukiyaki for more variations of this beloved dish!
Ingredients
Ingredients
- 1 lbs Sliced Beef – thinly sliced beef used for sukiyaki or shabu shabu. Can also use shaved beef found at most local grocery stores.
- 1/2 Cup Carrots – peeled and sliced.
- 6-8 oz Konjac Noodles – also know as konnyaku in Japanese or yam noodles. Can also use shirataki noodles which are white in color rather the grey color konjac. Can be purchased at at Asian grocery stores.
- 1 Cup Napa Cabbage – also known as Chinese cabbage, chopped.
- 2 Whole Shittake Mushroom – fresh shiitake mushrooms de-stemed and sliced.
- 3 Stalks Green Onion – roots to be cut off and stalk is to be cut into thirds.
- 16 oz Tofu– I recommend using firm tofu for this recipe, but you can also opt for soft or extra firm tofu depending on your preferred texture. Drain and cut it into cubes.
- 2 Packs Udon Noodles – Japanese udon noodles found at Asian grocery stores., usually frozen in a pack of 5.
- 4 Whole Eggs – standard eggs, optional.
- 1 Cup Dashi – fish broth made from steeping kombu and bonito flakes with boiling water. Reserved to used to dilute the concentrated tare sauce as desired.
- 1 1/2 Cup Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine, found at local grocery stores or Asian markets. Helps provide the base of the sauce and mellow out the flavors.
- 3/4 Cup Sweetener – use your preferred sweetener.
- 3/4 Cup Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- 1/2 Cup Dashi – fish broth made from steeping kombu and bonito flakes with boiling water. Can also use Hondashi mixed in water for instant dashi. Used as the flavor of the sukiyaki sauce.
🥢 Dashi Pro Tip
For easier preparation of the dashi, use Hondashi mixed with water. This quick tip simplifies the process and ensures a flavorful base for your dish.
🍶 Mirin Note
Since Mirin might not be readily available in all locations, my recipe modifies the ratio of Japanese sake and sweetener to substitute for mirin, ensuring you can savor this delicious dish regardless of your location.
Essential Kitchen Equipment
Directions
Step 1 Chop and slice the carrots, napa cabbage, shiitake mushrooms, and tofu. Cut the green onion into thirds.
Step 2 Combine Japanese sake, sweetener, soy sauce, and 1/2 cup of dashi in a pot and bring it to a soft boil.
Step 3 Next, add the carrots, napa cabbage, konnyaku noodles, sliced shiitake mushrooms, green onions, tofu, and optional udon. Cover the pot and simmer on low heat for 3-5 minutes until the vegetables are tender.
Step 4 Add the sliced beef and cook for 1-2 minutes until browned.
Step 5 Remove the sukiyaki from the heat and transfer it to individual serving bowls. If desired, add a raw egg, mix it with the sauce, and enjoy. You can adjust the flavor of the sukiyaki by adding the reserved 1 cup of dashi to the sauce as needed.
🌶️ Garnishing Pro Tip
For an extra kick, you can add a sprinkle of Red Pepper Togarashi.
Recipe Variations
For a different takes on homemade sukiyaki, try using sliced pork in my Pork Sukiyaki, or go for chicken thighs in my Chicken Sukiyaki for a tender and juicy alternative. If you’re looking for a meat-free option, my Vegetable Sukiyaki lets the flavors of the vegetables shine through in the sukiyaki sauce. Each version is easy to make and packed with flavor!
Pairing Recommendations
My Beef Sukiyaki is a stand-alone meal, but you can easily serve it with a bowl of rice if you’re not adding the udon noodles in.
Frequently Asked Questions
What can I use instead of konnyaku noodles?
If you can’t find konnyaku noodles, you can substitute with udon noodles.
What kind of beef is best for sukiyaki?
Thinly sliced beef works best for sukiyaki, ideally ribeye or top sirloin often found in Asian grocery stores.
Do I have to add raw eggs?
The raw egg is optional. It’s traditionally added to help balance the flavors, but you can skip it if you prefer.
Storage Tips
To store leftovers, place them in an airtight container and refrigerate for 3-5 days.
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Watch How To Make It
Beef Sukiyaki
Ingredients
Sukiyaki
- 1 lbs Beef sliced
- 1/2 Cup Carrots sliced
- 6-8 oz Konnyaku Noodles 1 pack
- 1 Cup Napa Cabbage chopped
- 2 Shiitake Mushroom sliced
- 3 Stalks Green Onions cut in thirds
- 16 oz Tofu 1 pack
- 2 Pack Udon optional
- 4 Egg optional
- 1 Cup Dashi reserve to adjust flavor as desired
Tare
- 1 1/2 Cup Japanese Sake
- 3/4 Cup Sweetener your preferred sweetener
- 3/4 Cup Soy Sauce
- 1/2 Cup Dashi
Instructions
- Gather all the ingredients.
- Chop and slice the carrots, napa cabbage, shiitake mushrooms, and tofu. Cut the green onion into thirds.
- Combine Japanese sake, sweetener, soy sauce, and 1/2 cup of dashi in a pot and bring to a soft boil.
- Next add the carrots, napa cabbage, konnyaku noodles, sliced shiitake mushrooms, green onions, tofu, and optional udon. Cover the pot and simmer on low heat for 3-5 minutes until the vegetables are tender.
- Then add the sliced beef and cook for 1-2 minutes until browned.
- Remove the sukiyaki from the heat and transfer it to individual serving bowls. If desired, add a raw egg, mix it with the sauce, and enjoy. You can adjust the flavor of the sukiyaki by adding the reserved 1 cup of dashi to the sauce as needed.
Nutrition
*Values Based Per Serving
