Sukiyaki

Sukiyaki grew out of the nineteenth century, when Japan reopened to beef and cooks in the Kansai region began simmering thin slices in a sweet soy broth right at the table. It is a communal dish by design, with everyone cooking their own bites and dipping them in beaten raw egg, and its name means to cook in a plowshare, a nod to its farm origins. A bubbling pot of it turns an ordinary evening into a small celebration.

A bubbling pot you share with people you love

Tender beef, silken tofu, crunchy napa cabbage, and chewy shirataki noodles all soak up the sweet-savory broth as they simmer, and the egg dip adds a velvet finish to every piece. The flavors build as the pot goes on, each ingredient lending something to the next. Cook in small batches so nothing overcooks, pour everyone a cold drink to go with it, and save the leftover broth to make a wonderful soup the next day.

Craving more? Explore all Japanese Kitchen recipes.

Japanese recipes →