I received high quality beef for sukiyaki one day.Adjust the amount of seasonings for the warishita sauce. Add more sugar and soy sauce if necessary (we prefer it lighter).The vegetables will release water after you simmer it for a while, but it'll evaporate off, so adjust the amount of water in the simmering broth as necessary. Recipe by MyDining

The sukiyaki I had at Imahan (a famous restaurant in Tokyo) was delicious, so I attempted to re-create their flavor.It's supposed to be best if you boil the mirin first, but I can't be bothered so I just mix everything together and bring it to boil. Add the konbu seaweed after turning off the heat. Adjust the amount of sugar to taste. Tip: You can just throw everything in a heatproof container and microwave until it's boiling. Actually, that's the method I use the most... If you don't like the odor of the konbu seaweed, add it after taking the container out of the microwave. For 2 to 3 servings. Recipe by usausa

Sukiyaki is easy to make if you have a pan!Once you learn the ratio of warishita, you can make it even if the amount you make changes.There is also a video available for your viewing pleasure.youtu.be/i6FXWllw_7I

Usually I season our family meals very lightly. But sometimes you want a concentrated dish.Adjust the amount of ingredients to taste. Use whatever vegetables you like!I used brown rice amazake as the sweetener, but you can use regular white rice amazake (without sugar) in the same way. Recipe by Piyonofu

I like fried tofu deeply marinated in sukiyaki sauce . I thought up a recipe where the sukiyaki sauce played a supporting role to the leading tofu using age.Both the atsuage and ground pork already have plenty of oil, so let them cook in their own grease without adding oil. This will also help reduce the calories a little! Recipe by Poron526

I thought up this while trying to come up with a simple recipe.Stir occasionally while simmering to allow the flavors to evenly be absorbed.When parboiling the daikon, plain water is fine, but if you use rinsed water from white rice, the daikon will become softer and tastier. Recipe by NiCoo-

This is our feverious menu in the family, it's a Japanese style sukiyaki make the same but different sauce .

Great sauce :hungry

I had about 200 g of sukiyaki beef, but it was too little to go through the effort of making sukiyaki, so I made a variation of it in a frying pan. It's an easy way to prepare a sukiyaki-like meal.Adding the beef in two processes helps to keep it from getting too tough. You can use leek stalks in place of onions. Green onions can be substituted for mizuna greens. Recipe by Hanahanako.

For lunch! Simple and delicious sukiyaki rice bowl. Make it with cheap cuts of meat.Add the meat once the other ingredients are about 60% cooked through, so that it won't be overcooked. The Japanese leek will also get mushy if overcooked, so add it in last and just let it simmer briefly. The wheat gluten and shirataki noodles will soak up the sauce. Recipe by Cooking S Papa

I adjusted the amounts to tablespoons.When cooking, if it's over high heat it'll bubble over, so be careful.If measuring by the spoonful or ladleful, the key is to start with the sugar (before it gets soggy with the soy sauce and wet ingredients). Recipe by Chatamari

I made our family version of chicken sukiyaki at my husband's request.Put vegetables with high water content in first to increase the sukiyaki sauce by the amount of water that comes out from them.I didn't use this time, but burdock root and daikon radish go really well with this dish! It's also tasty if you use duck instead of chicken. We finish off sukiyaki with udon noodles, but it will also be delicious if you make rice porridge with cooked rice and some eggs. Recipe by usaco3