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Sukiyaki
Put the soy sauce, mirin, sake, sugar and 100 ml of the water in a saucepan and bring to a simmer, stirring until the sugar dissolves. Take it off the heat. Keep the other 100 ml of water by the pan for later.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Sukiyaki take?
50 min all in — 25 min prep, 25 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Soy, Wheat, Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Dairy-free, Nut-free.
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What does it cost to cook?
Treat yourself — about $28+ USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Saucepan, Chef's knife, Cutting board.
How much salt do I put in?
This recipe does not list salt as its own ingredient. Saltiness comes from Soy sauce — 100 ml. Taste at the end rather than adding a number we did not write.
How much soy sauce?
100 ml of Soy sauce.
How much mirin?
100 ml of Mirin.
How much sugar?
40 g of Sugar.
What can I use instead?
Raw egg dip → A soft-poached egg, or no egg at all. Poached is safer and still rich. Without egg, dilute the warishita a little more; the egg usually softens the salt.
What should I watch for?
The egg is eaten raw. Use very fresh eggs, pasteurised if you can get them, and leave the egg out for pregnant women, small children, older people and anyone with a weak immune system.
Any tips from this recipe?
Shirataki noodles and shungiku (chrysanthemum greens) are classic in the pan if your grocer has them. Cooks keep shirataki away from the beef, saying it toughens the meat. Boil a portion of udon in the last of the sauce, or pour the rest of the egg over it, to finish. Do not crowd the pan with beef. A few slices at a time stays tender.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.