Sukiyaki is a classic Japanese delicacy. There are two main styles - Kanto (eastern) style and Kansai (western) style - based on the cooking method, but both are equally delicious!

Photographed by Hideo Sawai

Recipe by
Yoshiharu Doi




Beans & Tofu



Calorie count is per serving.

Ingredients (Serves 4)

  • 500 g thinly sliced beef (for sukiyaki)
  • 2 onions
  • 2 blocks grilled tofu (600 g)
  • 200 g shirataki
  • 12 pieces fu
  • 1 package fresh shiitake mushrooms
  • 3 Japanese green onions (thick)
  • Beef tallow, as needed
  • Eggs, as needed
  • Boiled udon noodles, as needed
  • Sugar
  • Soy sauce
  • Sake



Cut the onions into half-rounds 1 cm thick. Cut the grilled tofu in half along its length, then cut each half into slices 2 cm thick. Place the onions and tofu on a large serving plate. Boil the shirataki, then transfer to cold water. Squeeze out excess moisture and cut into easy-to-eat pieces. Place the fu in water to rehydrate until soft, then squeeze out excess moisture. Place the shirataki and rehydrated fu on the same serving plate as the onions and tofu. Remove the stems from the shiitake mushrooms and cut into slices 1 cm thick. Cut the green onion diagonally into pieces 4 cm wide, and place the shiitake mushroom and green onion slices on the serving plate as well. Cut the beef into easy-to-eat pieces and arrange on a separate plate, and prepare the beef tallow, eggs and seasonings at the table.


When arranging the ingredients on a plate, placing solid items like the onions and grilled tofu first will help to keep the other ingredients steady and neat on the plate.


Heat a cast-iron pot. Add the beef tallow and melt to coat. Add 2-3 pieces of the thinly sliced beef, making sure they don't overlap, and sprinkle with sugar on top.


When preparing sukiyaki, it's crucial to cook the beef slowly! Don't touch the beef until it browns and begins to release from the surface of the pot on its own.


Continue to cook over medium heat until the beef is browned, and the sugar has melted and caramelized.


Cooking the beef first leaves its rich flavor in the pot for the other ingredients to soak up, greatly enhancing the taste of the dish.


Add the ingredients with high moisture content, such as the onions, grilled tofu and shirataki, to the pot in a single layer. Season to taste with sugar, soy sauce and sake.


Season each ingredient with a small amount of sugar and soy sauce. It's easier to adjust the flavor this way, as opposed to adding the seasonings all at once. Add sake occasionally to prevent burning.


Add the remaining ingredients and season to taste.


When the ingredients in the pot have cooked through, spread out the remaining beef slices, one slice at a time, on top of the other ingredients. Season to taste.


Spreading out the beef slices on top of the other ingredients allows each slice to cook more slowly.


Ingredients that have cooked through can be enjoyed by dipping in beaten egg. As you go through the contents of the pot, repeat the process of adding more ingredients, seasoning, and spreading out the slices of beef on top.


Bear in mind that as you repeat this process, the flavor will progressively become more concentrated. Make sure to adjust the amount of seasonings you use accordingly.