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.
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.
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