Go Back
+ servings
How to make sukiyaki steak
Print Pin
No ratings yet

Sukiyaki steak hot pot recipe

You can travel to Japan to get a true sukiyaki experience, but you can save a lot of money on traveling and eating out by making it in the comfort of your own. Here is a sukiyaki recipe we recommend.
Course Main Course
Cuisine Japanese
Keyword Beef, Hot pot, Steak
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Calories 468kcal
Author Joost Nusselder
Cost $15


Ingredients for Sukiyaki Sauce:

  • 2 tbsp sake
  • ¼ cup mirin
  • 1 tbsp brown sugar
  • ¼ cup soy sauce

Ingredients for Sukiyaki:

  • ½ block firm tofu cut into ½” thick slices
  • 5 dried shiitake mushrooms rehydrated
  • 1 package enoki mushrooms with ends trimmed and rinsed
  • 2 cups napa cabbage cut into 2” pieces
  • 2 cups tong ho (chrysanthemum greens, washed)
  • 2 scallions with white and green parts separated
  • 1 bundle dried mung bean vermicelli noodles
  • 1 tbsp vegetable oil
  • 12 oz. thinly sliced fatty beef
  • 2 cups dashi stock (or mushroom soaking liquid or chicken stock)
  • 2 cups steamed rice
  • 2 egg yolks


  • In a pot on your stove, add 2 tbsp. sake, ¼ cup mirin, 1 tbsp. brown sugar and ¼ cup soy sauce. Bring to a boil over medium heat. Make sure all sugar is dissolved. Then turn off heat and transfer mixture to a bowl.
  • Prepare all sukiayaki ingredients including tofu slices, shiitake mushrooms, enoki mushrooms, napa cabbage, tong ho and scallions. Set aside on a plate. Soak dried vermicelli noodles in water for 10 minutes.
  • Heat 1 tbsp. vegetable oil in a pan. Fry white parts of the scallion in the oil for 10 minutes. Chop green parts of scallions finely and set aside.
  • Add sliced beef to the pan with the scallions. Sear the beef for 10 seconds and add a drizzle of the sukiyaki sauce. Fry the meat until it begins to brown; it should still be a little bit pink. Remove from pot and set aside.
  • Add the rest of the sukiyaki sauce and 2 cups stock. Bring to a boil. Add tofu, mushrooms, napa cabbage and tong ho to pot in sections. Drain vermicelli noodles and add them to the pot. Cover pot and bring to a boil. Simmer until the ingredients are cooked through 5-7 minutes.
  • Remove the cover, add the beef back to the pot. Sprinkle with chopped scallions and enjoy with rice and egg yolk (if desired).


Calories: 468kcal | Carbohydrates: 38g | Protein: 30g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 150mg | Sodium: 1373mg | Potassium: 568mg | Fiber: 2g | Sugar: 8g | Vitamin A: 555IU | Vitamin C: 16mg | Calcium: 166mg | Iron: 3mg