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UpdateApril 26, 2018
ReleaseApril 26, 2018
Sukiyaki is one of the most popular one-pot food in Japan. The main ingredient is thin sliced beef, and it is simmered in a skillet or pan in the sukiyaki sauce with vegetables, mushrooms, and more.


14oz.~1.5lb. (400~600g.)thinly sliced beef (1~2mm. thin)
3 or 4 Japanese leeks
2 onions
1 bag of shimeji
1 bag of enokidake
8~10 fresh shiitake
1 block of tofu
1 bag shirataki
4 or 5 eggs
1 cube of beef lard
Sukiyaki Sauce Ingredients:
(also sold as “sukiyaki no tare”)
100cc (1/2c) soy sauce
150cc (3/4c) sugar
100cc (1/2c) sake



After you have your thinly sliced beef, cut into 2 or 3 equal lengths if necessary for eating ease. Mix sukiyaki sauce ingredients separately and set aside.


Cut leeks slantwise into 4~5cm width pieces. Halve onions and cut horizontally 1cm thick. Break shimeji from its base. Cut off root section of enokidake and break apart as with the shimeji. Cut off stems of shiitake and slice an 'x' on top of the caps. Cube tofu into easy to eat pieces. Cut length of the shirataki noodles 2 or 3 times.


Add beef lard to a hot nabe pot (a thick metal pot or frypan will do). When enough grease has melted add the beef.


Next, add the tofu, onions, leeks, shimeji, enokidake, and shirataki noodles to the nabe. Add the sauce and simmer.


Prepare small sauce bowls for each person. In the small bowl, stir up an egg along with some of the remaining sukiyaki sauce to an even consistency. Check the beef and other ingredients. When cooked, dip pieces in egg sauce and enjoy the feast. Sukiyaki is served.


What exactly is Sukiyaki, and how is it different from region to region?
The word sukiyaki is made up of two parts: suki (plow or spade), and yaki, meaning to cook. This traditional Japanese dish has its roots cultivated along side the early farming society. It is documented that the old way of sukiyaki was more like a barbeque. Hungry farmers would set out into the nearby wilderness and hunt or fish. Having done that they would prepare a fire, and then with an appropriate sized (and most likely cleaned) plow or spade, they would roast and eat the catch (fish, birds, or rabbits) right there in the field. Somewhere in history, the old sukiyakimixed with a soupy dish to resemble what it is today. Today there are many ways of preparing sukiyaki that differ from household to household, each claiming to belong to some region or another, mostly either from Kansai or Kanto. The main difference between Kansai and Kanto preparations is that in where in Kanto, the sauce ingredients are added one by one to the pot, the Kansai version first mixes the sauce ingredients together before adding it to the pot. Another difference that seems to have little to do with region is the sauteing of the beef before adding the sauce or preparing it more like a nabe, adding the beef after the sauce. There are many places where the Kansai and Kanto styles mix. The average home-cooker doesn't even know the difference. This is more of an easy-going dish you can have fun with.

Japanese Liquid Measures:

1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz