Sukiyaki is a classic Japanese hot pot dish that beautifully balances sweet and savory flavors. Traditionally cooked at the table, it features thinly sliced beef simmered in a mixture of soy sauce, sugar, and broth, alongside vegetables like spinach, mushrooms, and scallions. The dish originated during Japan’s Meiji era when beef became a symbol of modernization and Western influence. Today, Sukiyaki remains a communal comfort food enjoyed during family gatherings and cold seasons. Its signature sweetness comes from sugar and mirin, contrasting harmoniously with the salty depth of soy sauce and beef broth. Served over rice, it’s hearty, flavorful, and deeply satisfying.
Ingredients
- 1 lb Round steaks (cut 3 inches thick)
- 2 onions (medium)
- ½ lb fresh mushrooms
- 6 stalks celery
- ½ lb fresh spinach (about 2 cups)
- 1 bunch green onions
- 3 tbsp olive oil
- 10 oz bamboo shoots
- ½ cup water
- 1 cube beef bouillon
- ⅓ cup soy sauce
- 2 tbsp sugar
- 3 to 4 cups hot cooked rice
Instructions
Step 1: Prepare the Ingredients
- Cut beef into thin slices, about 3 inches thick. Cut the beef across the grain.
- Slice celery in 1 inch pieces. Cut the spinach coarsely and cut the scallions in half lengthwise leaving about 2 inches of green on top..
Step 2: Cook the Beef and Vegetables
- Heat oil in a large skillet or electric pan over medium heat.
- Add beef and cover and cook until on low until tender but not browned, stirring often.
Step 3: Add Vegetables and Seasoning
- Add mushrooms, celery, spinach, and scallions. Sauté briefly.
- Add bamboo shoots and continue cooking for 5 minutes.
Step 4: Create the Broth
- Combine water, bouillon, soy sauce, and sugar in a bowl. Stir until sugar dissolves.
- Pour mixture over beef and vegetables.
Step 5: Simmer and Serve
- Continue cooking for 15 minutes over medium-low heat until flavors blend.
- Serve hot over rice.
Tips
• Substitute chicken or tofu for beef for a lighter version.
• Add shirataki noodles for texture and authenticity.
• Replace sugar with mirin for a more traditional sweetness.
• Use a cast iron skillet for even heating and a rustic presentation.
• Garnish with raw egg yolk (traditional Japanese style) before serving.
• Add shirataki noodles for texture and authenticity.
• Replace sugar with mirin for a more traditional sweetness.
• Use a cast iron skillet for even heating and a rustic presentation.
• Garnish with raw egg yolk (traditional Japanese style) before serving.
Transcription of the Original Recipe
Read or copy the transcription
Sukiyaki Round steak, cut 3 in thick 1 lb. Onions 2 medium Mushrooms, fresh, 1/2 lb. Celery, 6 stalks Spinach, fresh, 1/4 pound (abt 2 C) Scallions or green onions 1 bunch Olive or salad oil 3 T. Bamboo shoots, 2 cans (5 oz ea) Water, 1/2 c. Beef bouillon cube 1 Soy sauce, 1/3 cup Sugar, 2 T. Hot cooked rice 3 a-4 C With sharp knife slice round steak very thin, cutting across the grain. Peel & slice onions & mush- rooms. Cut celery into 1 in lengths. Chop spinach coarsely. Cut scallions in half lengthwise, leaving about 2 in. of green on top. Heat oil in heavy skillet; add meat; cover & cook over low heat until tender but not browned. Add onions, mush- rooms, celery, spinach, scallions & bamboo shoots; cover & simmer for 5 minutes, stirring several times. Combine water, bouillon cube, soy sauce & sugar; mix well & add to meat & vegetables. Continue cooking for 15 minutes. Or you may cook sukiyaki in an electric skillet with temp at medium low. Serve over rice. Makes 6 servings
From Transcription to Instructions
We compared the little card and the saved site and tried to make the cooking part gentle and obvious for you. The card’s short knife note , “slice round steak very thin, cutting across the grain” , is still front and center, so we made that your first step so the meat will cook quickly and stay tender. The card lumps bamboo shoots in with the other vegetables, while the website separates steps; we spelled out exactly when the veggies go in, when to simmer for 5 minutes, and when to whisk and pour the broth so you’re not guessing the order.
Nutrition
Serving: 1.5cupsCalories: 375kcalCarbohydrates: 28gProtein: 25gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 55mgSodium: 950mgPotassium: 550mgFiber: 3gSugar: 10gVitamin A: 2700IUVitamin C: 20mgCalcium: 80mgIron: 2.7mg
