Warm Up Your Winter Table with Cozy Sukiyaki🍲
A classic Japanese sukiyaki hot pot that blends tradition, sweetness
and the warmth of gathering around the table into one inviting dish ❤️
Winter Comfort with a Sukiyaki Twist
Sukiyaki is one of Japan’s most cherished hot pot dishes, and behind its gentle sweetness lies a story of change and togetherness.
It emerged in the late 19th century, when Japan opened to the world and beef—once uncommon—found its way onto everyday tables. Simmered with vegetables, tofu, and noodles in a sweet-savory broth, sukiyaki became a symbol of modern flavors shared around a single pot.
From early on, it wasn’t just a meal but a moment. Families gathered on cold nights, the windows fogging as the aroma of soy and sugar filled the room. Everyone cooked and ate from the same pot, turning simple ingredients into warmth and connection.
Even today, with busy modern schedules, sukiyaki quietly keeps its place. “Let’s have sukiyaki tonight” still means slowing down and drawing closer, turning an ordinary evening into a small celebration.
Single-serving versions now carry this tradition into new lifestyles, letting individuals or couples enjoy that same cozy comfort. Even a quick bowl offers the familiar sweetness and the feeling of being part of a long, shared culinary story.
Bring a little warmth to your table-follow our step-by-step guide and create your own sukiyaki story this holiday season.
Sukiyki Recipe
Ingredients
- Dried shiitake mushrooms (soaked)
- Shirataki noodles (knotted)
- Green onions
- Shungiku (chrysanthemum greens)
- Tofu
- Carrot
- Thinly sliced beef
- Sukiyaki sauce
(Optional)
- raw egg, lightly beaten, for dipping
Directions
- Prep Ingredients: Soak wheat gluten and shiitake mushrooms in water for about 15 minutes until softened. Cut green onions, shungiku, tofu, and carrot into bite-sized pieces. Drain the knotted shirataki noodles.
- Assemble in a Pot: Place vegetables, tofu, soaked wheat gluten, mushrooms, and shirataki into a personal-sized pot. If you want well-cooked beef, add thinly sliced beef at this stage.
- Add Sukiyaki Sauce: Pour enough sukiyaki sauce to reach about halfway up the ingredients.
- Cook: Cover with a lid and heat until the sauce is nearly boiling. Continue heating until the vegetables reach your desired tenderness. If you prefer softer beef, add the meat just before eating.
- Serve & Enjoy: Optionally, dip each bite in lightly beaten raw egg for authentic Japanese style.
1. Prep Ingredients: Soak wheat gluten and shiitake mushrooms in water for about 15 minutes until softened. Cut green onions, shungiku, tofu, and carrot into bite-sized pieces. Drain the knotted shirataki noodles.
2. Assemble in a Pot: Place vegetables, tofu, soaked wheat gluten, mushrooms, and shirataki into a personal-sized pot. If you want well-cooked beef, add thinly sliced beef at this stage.
3. Add Sukiyaki Sauce: Pour enough sukiyaki sauce to reach about halfway up the ingredients.
4. Cook: Cover with a lid and heat until the sauce is nearly boiling. Continue heating until the vegetables reach your desired tenderness. If you prefer softer beef, add the meat just before eating.
5. Serve & Enjoy: Optionally, dip each bite in lightly beaten raw egg for authentic Japanese style.
Tips for Making Delicious Sukiyaki at Home
- Pre-boiling shirataki helps remove any odor.
- Thinly sliced beef cooks quickly and stays tender.
- Using a single-serving pot keeps it simple and lets you enjoy piping hot sukiyaki easily.
Get your ingredients at Tokyo Central or tokyocentral.com! 🛒💚