The Step-by-Step Guide to Making Sukiyaki at Home

Sukiyaki: A Beloved Japanese Hot Pot Dish

Sukiyaki is one of the most iconic Japanese hot pot dishes, loved not only in Japan but also around the world. With plenty of thinly sliced beef and a rich, sweet-and-savory flavor, sukiyaki is a dish that naturally brings everyone to the table, from children to adults.

While sukiyaki is often served at restaurants, it is just as commonly prepared at home, where family members and close friends gather around the table to cook and eat together.

In Japanese food culture, sukiyaki has long been regarded as a celebratory dish—one that marks special occasions and happy moments, bringing warmth and a sense of togetherness to the table.

Regional Styles of Sukiyaki: Kanto and Kansai

Kanto Style: Simmering Method

In the Kanto style of sukiyaki, the seasoning is prepared in advance as a sweet-and-savory liquid known as warishita. It is poured into the pot and brought to a gentle simmer before the ingredients are added and cooked.

Because the seasoning is fully prepared beforehand, this approach offers a stable and consistent flavor, making it easy to handle even for novice home cooks. For this reason, it is the version most commonly introduced outside Japan.

Kansai Style: Searing Method

Kansai-style sukiyaki begins by searing the beef slices directly in the pot, followed by adding sugar, soy sauce, sake, and mirin to coat the meat as it cooks. This technique brings out a deep, caramelized aroma and makes the most of an iron sukiyaki pot’s ability to retain and distribute heat evenly.

However, because the seasoning is adjusted by feel rather than precise measurement, the final flavor can vary, and the method may be slightly challenging for beginners.

A Hybrid Approach: The Best of Both Styles

In this recipe, we combine the strengths of both regional styles to create a balanced and approachable version of sukiyaki.

By starting with the Kansai-style technique of searing the beef and Japanese long green onions, we take full advantage of the iron pot’s excellent heat retention and bring out appetizing aromas. The dish is then finished using the Kanto-style approach, adding warishita to gently simmer along with the remaining ingredients, resulting in a stable, well-rounded flavor.

This hybrid method brings together the depth and fragrance of Kansai-style cooking with the reliability and ease of the Kanto approach, making it ideal for preparing sukiyaki in an iron pot at home.

Must-Have Item: Iron Pot

An iron pot is particularly well suited for cooking sukiyaki, thanks to its excellent heat retention and even heat distribution. Because it holds heat so effectively, the beef can be seared quickly over high heat, bringing out appetizing aromas while keeping the meat tender rather than tough. It also helps maintain a steady temperature even after the seasoning liquid is added, allowing the ingredients to cook evenly and absorb the flavor of warishita.

How to Make Sukiyaki

Ingredients (Serves 4 people)

• 500–600 g thinly sliced beef (for sukiyaki)
• 1 block yaki-dofu (grilled tofu)
• 2 Japanese long green onions
• 1 bunch shungiku (chrysanthemum greens)
• 1 package enoki mushrooms
• 4 shiitake mushrooms
• 1 package shirataki noodles
• 4 eggs

For Warishita

• 150 ml sake
• 150 ml mirin
• 150 ml soy sauce
• 45 g sugar

For Finishing (Optional)

• 1–2 servings frozen udon noodles

Ingredient Substitutions

There’s no need to follow the ingredient list strictly. Sukiyaki is a flexible dish, so feel free to adapt it with ingredients you enjoy or can easily find.

• If yaki-dofu is unavailable, regular tofu such as silken tofu or firm tofu can be used instead.
• If Japanese long green onions are unavailable, thinly sliced onions make a good substitute.
• If shungiku is unavailable, spinach can be used. In this case, the stems are tender enough to eat, so simply cut the whole spinach into bite-sized pieces.
• Mushrooms can be substituted with any variety you prefer.
• If shirataki noodles are unavailable, boiled glass noodles can be used as an alternative.

Preparation

Make the Warishita

1. Combine the sake and mirin in a saucepan and bring to a boil over high heat. Let it boil for about 1 minute to evaporate the alcohol.
2. Turn off the heat, then add the soy sauce and sugar.
3. Return the pan to medium heat and warm gently, stirring until the sugar has completely dissolved.
4. Remove from the heat and set aside.

Cut the Yaki-Dofu

Cut the yaki-dofu into bite-sized pieces.

Cut the Japanese Long Green Onions

Slice the Japanese long green onions diagonally into bite-sized pieces.

Prepare the Shungiku

Pick the leaves from the shungiku and remove the thicker stems.

*The stems can be finely chopped and used in stir-fries or soups.

Prepare the Enoki Mushrooms

Trim off the woody root end of the enoki mushrooms, then gently separate them into small clusters.

Prepare the Shiitake Mushrooms

1. Remove the stems from the shiitake mushrooms.
2. Using a sharp paring knife, make 3 shallow cuts in a radial pattern on the cap, like a snowflake, to create guidelines.
3. Starting from the right side of each guideline, tilt the knife slightly and carve out a small V-shaped wedge. Repeat this motion a total of six times around the cap to create a decorative star pattern.

Blanch the Shirataki Noodles

Blanch the shirataki noodles briefly in boiling water, then drain well.

*In Japan, shirataki noodles are often sold pre-tied, but if yours are loose, simply cut them into bite-sized lengths after draining.

Method

Prepare the Iron Pot

Place the beef fat in a cold iron pot and heat it over low heat. As the fat melts, use chopsticks to spread it evenly over the base of the pot. Once the pot is well coated, remove the beef fat.

*In Japan, beef fat is often provided together with the beef. If it is unavailable, a neutral vegetable oil can be used instead.

Sear the Green Onions

Arrange the Japanese long green onions in the pot and cook over medium-low heat. Once they are lightly browned, turn them over.

Sear the Beef

Add the beef slices to the pot and sear them on one side only. This quick searing helps preserve the tenderness of the meat.

*You do not need to add all of the beef at this step. If the pot is crowded, set some aside and add it later.

Add the Warishita to Coat the Beef

Pour a small amount of warishita into the pot and gently coat the beef and green onions, allowing the flavors to cling to the surface.

Feel free to enjoy the beef at this stage to appreciate its flavor.

Add the Remaining Warishita

Move the beef and green onions to one side of the pot, then pour in the remaining warishita. This lowers the temperature slightly and prevents the beef from overcooking.

Add the Remaining Ingredients

Arrange the remaining ingredients, including the rest of the beef if any, in the pot and let them simmer. You will notice how quickly the pot returns to a simmer, thanks to the iron pot’s excellent heat retention. Lower the heat as needed and cook gently, taking care not to overcook the beef.

Serve with Beaten Egg

Crack the eggs into individual serving bowls, or tonsui in Japanese, and lightly beat them. As the ingredients cook, dip them into the beaten egg before eating.

Finish with Udon (Optional)

Once most of the ingredients are gone, add a small amount of water if needed to slightly dilute the remaining warishita. Add the frozen udon noodles and heat until they loosen and are warmed through. In no time, the udon noodles absorb the rich flavors left behind by the beef and vegetables, resulting in a deeply satisfying finish.

Care and Maintenance of the Iron Pot

Before First Use

1. Rinse the pot thoroughly with hot water. Place it over medium heat and let the moisture evaporate.
2. Lower the heat, add a small amount of neutral oil, and sauté vegetable scraps for a few minutes, coating the entire surface of the pot with oil.
3. Remove the vegetable scraps. Once the pot has cooled slightly, rinse lightly with hot water, then return it to the heat and evaporate any remaining moisture.

Care After Use

1. After cooking, wash the pot with hot water using a natural bristle brush. To help maintain the seasoned surface, avoid using detergent unless the pot is heavily soiled.
2. Place the pot over medium heat and dry it thoroughly, evaporating all remaining moisture, then allow it to cool.
3. If detergent was used, or if the pot will not be used for an extended period, lightly coat the surface with neutral oil using an oil-soaked cloth once the pot has cooled slightly. Wrap it in absorbent paper, such as newspaper, and store it in a well-ventilated place.

With proper care, a good iron pot becomes a trusted companion, helping you create warm, cozy, and memorable meals for years to come.