If you’re having a bad day, and you make yourself some sukiyaki, you might just feel great again. We have a simple Sukiyaki recipe for you.
Sukiyaki is great comfort food that you can make any time at home.
This sukiyaki recipe is one of the best hot pots you can ever eat.
Ingredients of the Sukiyaki recipe
- 200 grams of extra thin-sliced beef or chicken.
- 2-4 scallions
- 1 large onion
- 4 shiitake mushrooms
- 1 carrot
- 5 leaves of Napa cabbage
- ½ of the extra firm tofu block
- A pack of Noodles (we shall use Shirataki noodles for this recipe but any Japanese noodles should be sufficient)
- 3 tablespoons of soy sauce
- 1½ tablespoons of mirin
- 1½ tablespoons of sugar
- 3 tablespoons of sake
- ½ tablespoon of dashi powder
- ½ cup of water
- 1 large egg
Steps to follow for the Sukiyaki recipe
If you don’t have sake and mirin then you can just use soy sauce and brown sugar. But for an authentic experience, you need sake and mirin.
Chop your vegetables into big chunks.
Start with chopping the 5 leaves of Napa cabbage into big chunks.
If your onion is large, you will only need half of it. Cut it into two and chop the remaining half into big chunks too.
Cut the scallions and carrots into big pieces and add them to the rest of the vegetables.
Slice the shitake mushrooms in half and add them to the veggies.
But for the tofu, you only need to use half of the block. Cut it out and slice it into slightly big cubes.
Boil the noodles for a while and when they have softened, drain the water from the noodles.
Making the Warishita sauce
The Warishita sauce is the base for the Sukiyaki. It’s a bit similar to the teriyaki sauce because they share a few ingredients in the seasoning.
Add 3 tablespoons of soy sauce to a pot and 3 tablespoons of sake.
Put 1½ tablespoons of mirin and 1½ tablespoons of sugar into the pot.
If you don’t have mirin then you can put in 2 tablespoons of sugar.
Add ½ tablespoon of dashi powder and half a cup of water to the pot. If you don’t have dashi powder, don’t worry. You can skip it but it adds a great flavor to the sukiyaki.
Boil the ingredients of the pot until the sugar has dissolved. You don’t have to bring the pot to a complete boil.
Cooking the Sukiyaki
Preheat a frying pan on high heat.
Drizzle in a tablespoon of oil and fry shallow fry like 5 slices of meat. Make sure you cook both sides well.
Pour all the warishita sauce into the frying pan and add first the vegetables that take longer to cook. These are the hard parts of the scallions, the hard parts of the napa cabbage, onions,
the carrots, and mushrooms.
After 3 minutes of cooking, add the rest of the vegetables into the frying pan and cook for another 5 minutes.
At last, your Sukuyaki is now ready to be served and eaten. You can eat it with a raw egg just like how they do it in Japan. However, I know many cultures in the world find it odd to eat raw eggs but in Japan, it’s a normal thing. If you are disturbed by the idea of eating a raw egg, you don’t have to do it.
However, if you want to be a little bit adventurous, you can crack a raw egg into a bowl and whisk it very well to combine the egg white with the yolk. Now you can dip the sukiyaki in the raw and eat.
But if you have enjoyed making this recipe, be sure to take photos and send them to us and we shall post them on our blog.
If you have also enjoyed making this recipe, check out our Japanese curry recipe.
Homemade Sukiyaki Recipe
Print RecipeIngredients
- 200 grams of extra thin-sliced beef or chicken
- 2-4 scallions
- 1 large onion
- 4 shiitake mushrooms
- 1 carrot
- 5 leaves of Napa cabbage
- ½ of the extra firm tofu block
- A pack of Noodles
- 3 tablespoons of soy sauce
- 1½ tablespoons of mirin
- 1½ tablespoons of sugar
- 3 tablespoons of sake
- ½ tablespoon of dashi powder
- ½ cup of water
- 1 large egg
Instructions
Chop your vegetables into big chunks.
Start with chopping the 5 leaves of Napa cabbage into big chunks.
If your onion is large, you will only need half of it. Cut it into two and chop the remaining half into big chunks too.
Cut the scallions and carrots into big pieces and add them to the rest of the vegetables.
Slice the shitake mushrooms in half and add them to the veggies.
But for the tofu, you only need to use half of the block. Cut it out and slice it into slightly big cubes.
Boil the noodles for a while and when they have softened, drain the water from the noodles.
Making the Warishita sauce
The Warishita sauce is the base for the Sukiyaki. It’s a bit similar to the teriyaki sauce because they share a few ingredients in the seasoning.
Add 3 tablespoons of soy sauce to a pot and 3 tablespoons of sake.
Put 1½ tablespoons of mirin and 1½ tablespoons of sugar into the pot.
If you don’t have mirin then you can put in 2 tablespoons of sugar.
Add ½ tablespoon of dashi powder and half a cup of water to the pot.
Boil the ingredients of the pot until the sugar has dissolved. You don’t have to bring the pot to a complete boil.
Cooking the Sukiyaki
Preheat a frying pan on high heat.
Drizzle in a tablespoon of oil and fry shallow fry like 5 slices of meat. Make sure you cook both sides well.
Pour all the warishita sauce into the frying pan and add first the vegetables that take longer to cook. These are the hard parts of the scallions, the hard parts of the napa cabbage, onions,
the carrots, and mushrooms.
After 3 minutes of cooking, add the rest of the vegetables into the frying pan and cook for another 5 minutes.
At last, your Sukuyaki is now ready to be served and eaten. You can eat it with a raw egg just like how they do it in Japan. However, I know many cultures in the world find it odd to eat raw eggs but in Japan, it’s a normal thing. If you are disturbed by the idea of eating a raw egg, you don’t have to do it.
However, if you want to be a little bit adventurous, you can crack a raw egg into a bowl and whisk it very well to combine the egg white with the yolk. Now you can dip the sukiyaki in the raw and eat.
