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Sukiyaki (Japanese Beef Hot Pot)

Vegetables for Sukiyaki

Sukiyaki (Japanese Beef Hot Pot) Recipe

This is an easy one-pot Japanese meal.

Serves: 2-3

Prep Time: 10 mins

Cook Time: 10 mins


  • 200g thinly sliced beef
  • 1 organic raw egg for dipping optional
  • 200g napa cabbage sliced
  • 100g shungiku (Japanese garland chrysanthemum/locally known as "tang oh")
  • 150g seared firm tofu, sliced
  • ito konnyaku or shirataki noodles (jelly-like noodles) cooked in boiling water for 2 minutes, then plunged in ice water bath for a few minutes and drained
  • 1 stalk negi (Japanese scallion) sliced thinly and diagonally
  • 4 shiitake mushrooms stalk removed, then make a 6-star flower cut on the mushroom cap
  • enoki mushrooms or hon shimeji ends trimmed
  • cooked udon or soba noodles

(A) Sukiyaki Sauce (P.S. I doubled the quantity stated in the original recipe)

  • 100ml sake
  • 50ml mirin
  • 50ml light soy sauce
  • 2 tbsp sugar


  1. Bring the ingredients at (A) to a simmer. Set aside.
  2. In a wide & shallow sukiyaki pot, add beef and a few tablespoons of sukiyaki sauce. Push the beef to one side. Add the other ingredients and the remaining sukiyaki sauce. Cover with lid and simmer for a few minutes.
  3. When serving, you may dip the ingredients in raw beaten egg. Add cooked udon or soba noodles at the end to soak up the remaining broth.

Noob Cook Tips

1. Ingredients substitution- Japanese seared tofu: any type of firm tofu; shungiku: any dark leafy greens; ito konnyaku or shirataki noodles: local tang hoon/glass noodles (soak in water before adding at the last step); negi: large spring onions (the type that resembles leeks) or regular spring onions.
2. Do not place ito konnyaku near the beef as the calcium contained in the noodles may make beef tough.

Leave a Comment

33 Responses to “Sukiyaki (Japanese Beef Hot Pot)”

  1. HoppingHammy — March 10, 2011 @ 12:11 am

    Your ingredients always look so fresh….like you just plucked them from the garden and put them in the pan! So beautiful wiffy!


  2. Maria @ Scandifoodie — March 10, 2011 @ 8:23 am

    Delicious! My half-Japanese bf would adore this dish and so would I! ;-)


  3. food-4tots — March 10, 2011 @ 8:26 am

    A very comforting soup perfect for cold weather! This soup is full of nutrients and flavour. It’s always my favourite choice! ;)


  4. Xiaolu @ 6 Bittersweets — March 14, 2011 @ 1:52 pm

    I made a terribly simplified version of this once for my boyfriend who lived in Japan for a year. I think he’d enjoy this one much more. Looks fantastic!


  5. grace — March 19, 2011 @ 12:12 pm

    may i know where u get this pot? i went to isetan scott but could not find it


    • Cooking Mama replied: — September 15th, 2011 @ 4:05 pm

      Hi Wiffy, just to check Phoon Huat @ Pandan Loop sells the Japanese pots? I thought they are selling bakery stuff instead? I was looking high and low in Singapore for these pots… my old pots were bought from Tokyo !!! If they are indeed sold in Singapore I would be so delighted !


  6. Moosemousse — September 12, 2011 @ 5:23 pm

    Thanks for this recipe. I made it this evening for dinner.


  7. dawn — November 26, 2011 @ 12:53 pm

    hi!may i know wherecan i get the shirataki noodles?


    • wiffy replied: — November 26th, 2011 @ 8:22 pm

      hi, I saw them at Sakuraya Fish Market, Singapore


  8. jas03 — April 10, 2012 @ 5:37 pm

    thanks for sharing, your site is inspiring!


  9. Gina — May 26, 2013 @ 2:55 pm

    Hi , can I use it as a steamboat broth by adding some water?


    • wiffy replied: — May 27th, 2013 @ 3:41 pm

      yes, you can though I personally think this tastes as a one-pot meal rather than a Chinese-style steamboat base.