Special Diet



Main Course

Main Ingredient



Authentic Japanese


Sukiyaki sauce

  • 1/2 cup San-J Tamari Soy Sauce
  • 1/2 cup mirin
  • 1/2 cup sake
  • 2 cups water
  • 1/4 cup sugar


  • 2 Neganegi, Japanese long green onion, cut into 1 inch length diagonally
  • 1 1/2 lbs thinly sliced beef (ribeye or chuck)
  • 7-8 caps fresh shiitake mushroom, stems removed
  • 8 oz mushroom of choice such as enoki, oyster, shimeji
  • 1 large carrot cut into coins, and optionally cut into shapes
  • 1 package medium firm tofu, cut into 1 inch cubes
  • 1 bunch green leaves, such as Shungiku / Chrysanthemum leaf or Mizuna, cleaned and cut to 2 inch length
  • 1 package shirataki noodles, rinsed and drained
  • 1 tbsp vegetable oil or neutral-flavored oil
  • 2 servings udon noodles cooked al dente, optional


  • Mix all the sauce ingredients in a small pan. Bring it to a boil. Turn off the heat and set aside. 
  • Prepare the beef and all the vegetables and arrange them nicely on large plates.
  • Heat the cast-iron shallow pot or a deep pan over medium heat and add 1 tbsp vegetable oil.
  • First, grill the green onion until they are fragrant and browned.
  • Add some beef slices and cook until browned.
  • Add enough vegetables and tofu to fill the pan and pour in about half of the sauce. Start enjoying the first round of sukiyaki as the ingredients are cooked. Use an individual small bowl to transfer cooked ingredients. Serve with a bowl of Japanese rice and egg dipping sauce*.
    *Traditionally in Japan, beaten raw egg is served as a dipping sauce for sukiyaki. Only do so if eggs that are safe to eat raw are available in your area.
  • Continue to add more meat, vegetables, tofu and the sauce to the pot for multiple rounds. If the sauce gets too concentrated after cooked, add some water to adjust the taste to your preference.
  • After most ingredients have eaten, finishing up the meal, called “shime” in Japanese, by adding cooked udon noodles to the remaining sauce. Heat the noodles tossing with the sauce and enjoy.

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