Easy Homemade Sukiyaki
Enjoy the taste of Japanese sukiyaki at home with this easy recipe. Choose whatever ingredients you enjoy and adapt the amounts depending on how many guests you are serving. This recipe is super flexible and great for the family.
Ingredients
For Sukiyaki Broth
- 2 tbsp sugar
- 1/3 cup mirin
- 1/3 cup sake
- 1/3 cup Japanese soy sauce
- 1-2 cups water
- 1 tsp dashi powder
For Sukiyaki Ingredients
- 1 lb thinly sliced beef
- 1/4 head napa cabbage chopped
- 1/4 onion sliced
- 1/2 block tofu cubed
- 2 medium carrots sliced
- 4-5 medium shiitake mushrooms sliced
- 1 pack udon
Instructions
- In a 10-12 inch skillet with deep sides, combined sugar, sake, mirin, and soy sauce.
- Bring to boil and simmer for 2-3 minutes to boil off the alcohol.
- Add water and 1 tsp dashi powder. Bring back to a simmer. Taste your broth and dilute with more water as needed according to how salty you like your sukiyaki broth.
- Add in all sukiyaki ingredients in order of cook time from longest to shortest. For example, add in the carrots and let simmer for 5 minutes before adding in cabbage. Then a few minutes later add the onions, mushroom, and tofu.
- Add in udon and finally the beef last, so as not to overcook them.
- Serve immediately over white rice.
Notes
As mentioned in the blog post above, the proteins and veggies for sukiyaki can be adapted to your tastes. Feel free to experiment with whatever your family enjoys.
These ingredient amounts are estimated for about 4 adults, increase or decrease the ingredients as needed depending on number of guests.
I updated this recipe in 2025 adjusting the amounts to serve 3-4 people with a pot that can hold 2 quarts (8 cups) of liquid. I wanted my broth slightly less salty and also with less liquid to account for increasing the amount of ingredients I put in my pot. If you prefer the old recipe, use 2 tbsp sugar, 1/2 cup each soy sauce, mirin, and sake, and 2 cups of water or dashi.