If you’re craving a hearty, filling dish that’s quick and easy to make, my Pork Sukiyaki is the perfect recipe! I crafted this delicious hot pot dish with tender pork, flavorful vegetables, and a savory sukiyaki sauce, all simmered together in one pot! Ready in under 15 minutes, it’s a comforting and satisfying meal that’s perfect for any night of the week – so let’s get cooking and enjoy this savory goodness!
Why I Love This Recipe
What I love about this version of my sukiyaki recipe is how I crafted this Pork Sukiyaki to give you an easy way to enjoy a traditional Japanese dish at home without needing special equipment! Sukiyaki is typically cooked in a clay nabe pot at the dinner table using a portable stove, but with my version, all the magic happens on the stovetop in just one pot, making it perfect for a cozy meal any day of the week!
The sweet and savory Sukiyaki Sauce, much like the flavors in my Japanese Pork Stir Fry, combines with tender vegetables and succulent pork, delivering all the rich, umami-packed flavors of the classic dish! It’s a perfect main dish to enjoy with a bowl of rice or adding in optional udon noodles. Trust me, this easy, flavorful meal is one you’ll want to make right now!
Ingredients
Ingredients
- 1 lbs Sliced Pork – thinly sliced pork shoulder, aka butt, used for sukiyaki or shabu shabu. Can also use shaved pork 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.
- 4 Whole Shittake Mushroom – fresh shiitake mushrooms de-stemed and sliced.
- 3 Stalk 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.
- 1 Cup Dashi – 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 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 large stovetop pot and bring to a soft boil.
Step 3 Once boiling, add the carrots, napa cabbage, konjac noodles, shiitake mushrooms, green onions, tofu, and optional udon. Cover the pot and simmer on low heat for 3-6 minutes until the vegetables are tender.
Step 4 Next, add the sliced pork and cook for 1-2 minutes until browned.
Step 5 Remove the sukiyaki from the heat and transfer it along with liquid to individual serving bowls. If desired, add a raw egg, mix it with the sauce, and enjoy. You can dilute the sukiyaki sauce by using the reserved 1 cup of dashi to your preferred strength.
🌶️ Garnishing Pro Tip
For an extra kick, you can add a sprinkle of Red Pepper Togarashi.
Recipe Variations
You can easily make this dish your own by swapping proteins or going vegetarian. Use sliced beef to make my Beef Sukiyaki, or choose chicken thigh for a flavorful Chicken Sukiyaki. For a lighter, plant-based version, just use vegetables for a Vegetable Sukiyaki. Each variation offers a unique take on this classic dish!
Pairing Recommendations
My version of sukiyaki makes a great stand-alone meal, but if you’d like to round it out, you can serve it with a bowl of rice if you’re not adding the udon noodles.
Frequently Asked Questions
Can I make this recipe ahead of time?
I recommend making this dish fresh as it brings out the best flavors. While you can prep the ingredients ahead of time, the taste is at its peak when enjoyed right after cooking.
Can I add more vegetables?
Absolutely! Feel free to add other veggies like mushrooms, spinach, or Japanese shinjiku for more variety.
Is this recipe spicy?
No, this recipe isn’t spicy, but you can add chili flakes or other spices if you prefer a little heat.
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
Pork Sukiyaki
Ingredients
Sukiyaki
- 1 lbs Pork sliced
- 1/2 Cup Carrots sliced
- 6-8 oz Konjac Noodles 1 pack
- 1 Cup Napa Cabbage chopped
- 4 Shiitake Mushroom sliced
- 3 Stalks Green Onions cut in thirds
- 16 oz Tofu 1 pack
- 2 Packs 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.
- Begin by chopping and slicing the carrots, napa cabbage, shiitake mushrooms, and tofu. Cut the green onion into thirds.
- Mix together the Japanese sake, sweetener, soy sauce, and 1/2 cup of dashi in a larger stovetop pot and bring to a soft boil.
- Once boiling, add the carrots, napa cabbage, konjac noodles, shiitake mushrooms, green onions, tofu, and any optional udon. Cover the pot and let it simmer on low heat for 3-6 minutes until the vegetables are tender.
- Next, add the sliced pork to the pot and cook for 1-2 minutes, or until browned.
- Remove the pot from the heat and transfer the sukiyaki along with liquid to individual serving bowls. If you like, add a raw egg, mix it into the sauce, and enjoy. You can dilute the sukiyaki sauce by using the reserved 1 cup of dashi to your preferred strength.
Nutrition
*Values Based Per Serving
