Sukiyaki

Name: Sukiyaki
Total time: 1800 s
Yield: 4 people
Cuisine: British
Ingredients: 200 ml dashi; 100 ml Japanese soy sauce; 100 ml sake; 3 tbsp sugar; 1 packet enoki mushrooms; 1 packet shiitake mushrooms; 1 spring onion - sliced 2 cm; 1/2 bunch spinach; 1/4 Chinese cabbage; 300 g tofu; 300 g sliced wagyu beef; 300 g sliced pork belly; 100 g konyaku; 2 packet pre cooked udon noodles; 4 eggs

Santy Coy @chefsantycoy

Gold Coast, Australia

Sukiyaki is a Japanese hot pot served in the nabemono style, featuring various ingredients simmering in a pot. It is warm, flavorful, and an easy meal to share with a close-knit group, family, or friends. Traditionally, Sukiyaki is prepared at the table, but if you don’t have a portable electric cooktop or gas burner, you can cook or simmer it on the stove and then bring it to the table afterward. It’s a delicious, cozy meal that you prepare and enjoy right at the dining table.

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Santy Coy @chefsantycoy

Gold Coast, Australia

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Ingredients

30 minutes

4 people

Sukiyaki broth:
200 mldashi
100 mlJapanese soy sauce
100 mlsake
3 tbspsugar
1 packetenoki mushrooms
1 packetshiitake mushrooms
1spring onion - sliced 2 cm
1/2 bunchspinach
1/4Chinese cabbage
300 gtofu
300 gsliced wagyu beef
300 gsliced pork belly
100 gkonyaku
2 packetpre cooked udon noodles
4eggs

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Steps

30 minutes

1

Put all the sukiyaki broth together in one jar.
2

Cut the spring onion into 2 cm slices on the diagonal. Wash the Chinese cabbage and cut into 3 pieces. Cut the tofu into 3 cm cubes.
3

Place half of the prepared ingredients in a pot, ideally side by side. I used special Japanese hotpot bowl. (If necessary, use a frying pan that doesn’t leave too much space around the ingredients).
4

Pour over the sukiyaki broth, then cover and cook on a medium heat for about 10 minutes. You can add half the beef again.
5

Once the vegetable are cooked, bring the pot to the table on a burner. Break the eggs into individual bowls and lightly beat the chopsticks. Let the guests serve themselves, dipping the different food in the beaten egg in their bowl.
6

Gradually add more food on the pot as they run out and repeat the cooking process as you go, according to the appetites of your guests. If there is not enough liquid, add some more dashi. Right at the end of cooking (when there are no more ingredients in the sauce), add the cooked udon noodles.
7

Enjoy

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Cooksnaps

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Santy Coy @chefsantycoy

on October 23, 2025 12:35

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!