Easy One-Pot Japanese Beef Sukiyaki Recipe
An easy one-pot beef sukiyaki (Japanese Hot Pot) made with tender beef, vegetables, and a savory-sweet broth—simple, cozy Japanese comfort food at home.
This easy one-pot beef sukiyaki is a warm, comforting meal that comes together quickly with minimal prep. It’s the kind of cozy Japanese dish that’s perfect for busy weeknights, colder months, or anytime you’re craving something nourishing and deeply flavorful.
This was inspired by my other one pot recipes on this site – like my One Pot Thai Red Curry Ramen Soup and One Pot 15 Minute Wonton Soup.
What Is Sukiyaki?
Sukiyaki is a classic Japanese hot pot dish made with thinly sliced beef, vegetables, tofu, and noodles simmered in a savory-sweet sauce. Traditionally cooked at the table, it’s often enjoyed during colder months and shared family-style. This simplified one-pot version brings all the comforting flavors of sukiyaki to your kitchen without special equipment.
Ingredients
You’ll need the following ingredients to make the Best Beef Sukiyaki:
- Thinly sliced beef: I used thinly sliced ribeye shabu meat in this recipe. You can also slice your own meat.
- Soy sauce: Forms the savory base of the broth.
- Sugar: Adds sweetness to balance the soy sauce.
- Mirin or sake: Brings depth and mild sweetness.
- Napa cabbage: Softens beautifully in the broth.
- Shiitake mushrooms: Add umami and richness.
- Tofu: Soaks up the flavorful broth.
- Shirataki noodles: Light, springy noodles that absorb flavor. You can also use udon noodles or glass noodles.
See recipe card below for a full list of ingredients and measurements.
Let’s Make a One Pot Beef Sukiyaki!
- Make Sukiyaki Sauce: Combine soy sauce, mirin, sake, sugar, and dashi powder in a bowl.
- Saute Green Onion: In a pot, add a drizzle of neutral oil over medium heat. Add white parts of green onion and gently fry for 1-2 minutes.
- Build One-Pot Sukiyaki: Add vegetables, beef slices, and sukiyaki sauce into the pot.
- Cook: Bring the pot to a boil, then bring it down to a simmer. Cover with a lid and let it simmer until all the ingredients are cooked through.
How to Serve Sukiyaki
Sukiyaki is typically serve hot, family-style in the pot. Traditionally, Japanese enjoy Sukiyaki by dipping the beef and vegetables in a raw egg. Please note that some eggs may not be safe to consumed in the US unless they are pasteurized.
You can also pair the sukiyaki with a bowl of steamed rice.
Substitutions & Variations
- Protein Options: I used thinly sliced ribeye in this recipe. If you don’t like beef, you can also use thinly sliced pork, chicken, or lamb. Skip the meat and add extra veggies for a vegetarian option.
- Vegetable Swaps: Any kind of mushrooms, Spinach, Bok choy, Chrysanthemum greens (shungiku)
- Noodle Options: Udon noodles, Glass noodles, Rice noodles
- Flavor Adjustments: You can add more sugar for sweeter sukiyaki, or add a splash of dashi for deeper umami. Add more water if the sauce is too sweet or too salty.
How to Store and Reheat
To Store: Leftovers can be stored in an air tight container in the refrigerator for up to 3 days.
To Reheat: Reheat gently on the stovetop until warm.
Easy One-Pot Japanese Beef Sukiyaki Recipe
Ingredients
Sukiyaki Sauce Base
- ¼ cup light soy sauce
- ¼ cup mirin
- ¼ cup sake or water, you can also use beef broth
- 1½ tbsp white sugar
- 1 tsp dashi powder
For Beef Sukiyaki Hot Pot
- 1 tbsp neutral oil, for cooking
- 1 green onion, separate white from green parts.
- 4-6 leaves napa cabbage, cut into 2-inch pieces
- ½ package enoki mushroom
- 3-4 shiitake mushroom
- ½ carrot, sliced
- ½ block firm tofu
- 1 pack shirataki noodles or udon noodles, optional, rinse and drained
- 6-8 thinly sliced beef (ribeye or chuck), plus more if desired
For Serving
- 1 egg , optional
- rice
Instructions
Make the Sukiyaki Sauce
- In a bowl, add soy sauce, mirin, sake/water, sugar, and dashi powder. Mix until well combined. Set aside.
Cook Sukiyaki
- In a pot, add 1 tbsp of neutral oil and heat over medium heat. Fry the white parts of the scallions in the oil for 1-2 minutes.
- Add napa cabbage, enoki mushroom, shiitake mushroom, carrot, tofu, noodles (if using), and thinly sliced beef to the pot. Pour the sukiyaki sauce over the vegetables. Bring it to a boil, then reduce heat to a simmer. Cover the pot with a lid and let it simmer for 5-7 minutes until the ingredients are cooked through.
- Remove the lid. Taste and adjust seasoning if needed. Add more water if the sauce is too sweet or salty.
- Garnish with green parts of green onion, then serve hot with raw egg for dipping or a bowl of warm rice. (*you can continue cooking more meat with the leftover sauce). NOTE: Please note that most eggs are not safe to consume in the US unless they are pasteurized.
