When it comes to comfort food, sukiyaki is a top contender. This classic Japanese hot pot is all about good food and great company—thinly sliced beef, tofu, veggies, mushrooms, and noodles all mixed together in a sweet-savory broth, soaking up all the flavours and making every bit an indulgence. The best part? It’s super easy to make at home!
A Bite-Sized History of Sukiyaki
Sukiyaki has been warming hearts and bellies since the Meiji era (1868-1912), when Japan started embracing Western influences. Before this time, eating beef was rare in Japan due to Buddhist dietary restrictions. As Western cuisine gained popularity, sukiyaki emerged as a way to enjoy beef in a distinctly Japanese style. The dish quickly became a favorite, especially in the Kansai and Kanto regions, who each developed their own versions—because why settle for just one style? The differences mainly come down to how the dish is prepared and seasoned.
Kansai Style (Osaka, Kyoto, etc.): The beef is first seared in the pot with a bit of sugar and sometimes beef fat. Then, the other ingredients are added, and the sauce (a mix of soy sauce, mirin, sake, and sugar) is poured in gradually. Kansai-style sukiyaki tends to be richer and more beef-forward.
Kanto Style (Tokyo, etc.): Everything is simmered together in a pre-made sukiyaki broth called “warishita,” which combines soy sauce, mirin, sake, sugar, and dashi. This method creates a more balanced, well-integrated flavour profile.
Why You’ll Love Sukiyaki
Easy & Fun: A one-pot wonder that brings everyone together.
Rich Umami Flavour: The sweet-salty balance makes it chef’s kiss delicious.
Customizable: Swap in your favorite ingredients and make it your own.
Perfect for Cozy Nights: The ultimate dish to warm you up when it’s chilly.
Whether you’re a sukiyaki newbie or a seasoned pro, this recipe is guaranteed to impress. Gather your friends, fire up the stove, and get ready for a seriously satisfying meal.
Sukiyaki Recipe (Jared's Version)
Ingredients
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1 package thinly sliced beef rolls
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1 block of firm tofu, cubed
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1 bunch of green onions, roughly chopped
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1 head of napa cabbage, roughly chopped
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1 package shirataki noodles
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1 package shiitake mushrooms
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1 package enoki mushrooms
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1 daikon radish, sliced
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1 package ginkgo nuts
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1/2 bottle of hot pot dressing or seasoning (or make your own below)
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Optional: Raw eggs, beaten (for dipping)
Make Your Own Sukiyaki Sauce
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1/2 cup soy sauce
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1/4 cup mirin
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1/4 cup sake
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3 tablespoons sugar
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1 cup water
Directions
1. Prep the Pot
In a large pot or deep skillet, arrange the beef, tofu, onions, cabbage, diakon, mushrooms, nuts, and noodles around the edges of the pot.
2. Add the Sauce
Pour in approximately half the bottle of hot pot dressing/seasoning (or your homemade sauce).
3. Cook on the Stove
Cover pot and cook on medium heat until broth starts to boil. Reduce heat and simmer for 10-20 minutes until ingredients are cooked through.
4. Serve & Slurp!
Move the pot to a portable burner at your table to keep it warm.
Want to take things up a notch? Crack a raw egg into a bowl, whisk it up, and use it as a dip for the beef and veggies. It might sound wild, but trust us—it’s a total game-changer!
