Skip to content
FriendsPantry

Japanese

Sukiyaki

Non-vegetarian

すき焼き · sukiyaki

Thinly sliced beef, tofu, leeks, mushrooms and cabbage simmered at the table in a sweet soy and mirin sauce, each bite dipped into beaten raw egg. A celebratory Japanese one-pot dinner.

Sukiyaki is a Japanese main course, ready in about 40 minutes and made with soy sauce, beef sirloin steak and egg. It serves 4 and is rated easy to cook.

Start cooking

No licensed photograph of this dish yet.

Prep
20 min
Cook
20 min
Total
40 min
Serves
4
Level
Easy
Calories
523

Ingredients

4 servings

Warishita sauce

Equipment

Method

  1. Step 1

    Bring the soy sauce (opens in a new tab), mirin (opens in a new tab), sake (opens in a new tab), sugar (opens in a new tab) and water to the boil in a small pan and stir until the sugar dissolves.

  2. Step 2

    Heat the oil in a shallow cast-iron pot (on a tabletop burner if you have one). Briefly sear a few slices of beef, then pour in enough sauce to come 1 cm up the pan.

    Meat searing in a hot pan
    How it looks · Photo: Skylar Kang on Pexels

  3. Step 3

    Arrange the tofu (opens in a new tab), cabbage, leek (opens in a new tab) and mushrooms in sections and simmer until tender, adding more beef as you go.

    • 12 min
    • medium heat

  4. Step 4

    Diners lift cooked pieces from the pot and dip them in their beaten egg (opens in a new tab). Top up with sauce or water if it becomes too salty.

    • 5 min

    Food safety: The dipping egg is eaten raw — use very fresh, pasteurised eggs, or skip it for pregnant people, young children and anyone vulnerable.

About this dish

Origin
Japan · Well documentedThis is the Kanto style, which uses a premixed warishita sauce.More food from Japan
Dish
Dinner · Main courses · Stews & braises
Cooking method
Simmered, Pan-fried
Taste
sweet & savoury, umami, rich
Diet
Dairy-free · No nut ingredients · Low-carb · High-protein
All labelsNon-vegetarian · Dairy-free · No nut ingredients · Pork-free · Low-carb · High-protein
Worked out from the ingredients. How labels work
Good for
Festive & celebration · One-pot
Cook more with
Soy sauce · Beef sirloin steak · Egg · Mirin · Sake · Sugar
Techniques
Searing · Pan-frying · Simmering

Allergens

  • Contains: Eggsfrom egg
  • Contains: Wheatfrom soy sauce
  • Contains: Glutenfrom soy sauce
  • Contains: Soyfrom soy sauce, tofu

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

523 kcal per serving

Estimated

1 serving ≈ 526 g · recipe makes 4

Where the energy comes from

  • Protein 42%
  • Carbohydrate 20%
  • Fat 37%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy523 kcal100 kcal
Protein52.3 g9.9 g
Carbohydrate24.8 g4.7 g
Net carbohydrate19.7 g3.7 g
Sugars——
Added sugars——
Fibre5.1 g1 g
Fat20.5 g3.9 g
Saturated fat——
Trans fat——
Cholesterol——
Sodium1751 mg333 mg
Salt equivalent4.4 g0.8 g
Vitamins & minerals per serving
Potassium
1254 mg
Calcium
670 mg
Iron
6.9 mg
Magnesium
134 mg
Vitamin A (RAE)
—
Vitamin C
—
Vitamin D
1.3 µg
Vitamin B12
—
Folate (DFE)
169 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Mirin: Sake (FDC 167723) used as a stand-in; true mirin is sweeter, so sugar is underestimated.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Finish with udon noodles or rice cooked in the remaining sauce.

Common mistakes

  • Overcooking the beef — the paper-thin slices need only seconds in the sauce.
  • Letting the sauce reduce until too salty; top up with water or dashi as you go.

Storage

  • Leftover cooked beef and vegetables keep 2 days in the fridge; leftover broth makes a good base for udon. Discard any raw egg left in the dipping bowls.

Variations

  • Kansai-style sukiyaki (Japan): The beef is first fried with sugar, then seasoned directly in the pan with soy sauce and sake rather than a premixed sauce.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 2, 3, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

You might also like