Sukiyaki is a Japanese dish that is cooked and enjoyed hot pot style. It is a great dish for eating with family and friends on cold days.

Cooking time
20 minutes
  • Nutrition facts are for one serving.
  • Nutritional content and sodium values are calculated for 65% consumption of the sukiyaki broth by 4 people. Ingredients and amounts shown in this recipe video may differ, however any ingredients are delicious when used in this hot pot recipe. Please watch the video as a reference.

Ingredients(Servings: 3 to 4)

Ingredients(Servings: 3 to 4)

300 g (10.6 oz.)

1 block

200 g (7.1 oz.)

80 g (2.8 oz.)

as needed


(A) Broth

100 ml (3.4 fl. oz.)

100 ml (3.4 fl. oz.)

4 Tbsp

100 ml (3.4 fl. oz.)

  • This recipe suggests dipping cooked ingredients in raw egg before eating. To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients.


  1. Cut the beef and grilled tofu into bite-size pieces. Diagonally slice the long onion up into 1 cm (0.4 in.) wide pieces. Parboil the shirataki noodles, then cut into easy-to-eat lengths. Remove hard bottoms from the enoki and shiitake mushrooms and chop into half. Cut the shungiku into 5 cm (2 in.) lengths. Mix together the ingredients from (A).
  2. Heat the hot pot over medium heat, melt and evenly spread the beef tallow (or vegetable oil).
  3. Cook the long onion, once fragrant quickly add in and cook the beef then pour in an appropriate amount of (A) using a circular motion.
  4. Turn the heat to low, add in the remaining ingredients and simmer all together to cook through over medium heat. Turn the grilled tofu over half-way through cooking to allow it to soak up flavor evenly. If preferred, enjoy by first dipping into a beaten raw egg.

Cooking Basics

Japanese long onion - thinly sliced

Remove the roots of the Japanese long onion. Then thinly slice up diagonally from end to end.

Enoki mushrooms - removing the hard base

Taking out from the package before removing the hard base will result in the hard base falling apart all over the place. Cutting off the hard base while its still in the package is less messy and recommended. After doing so, take the part for use out of the remaining package. Some packages available on the market have a cutting line conveniently indicated on the package.

Shiitake mushrooms - removing the hard base

The hard base, called "ishizuki" in Japanese, is the blackish tip at the end of the stem. Use a knife to cut or scrape off this portion.


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