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A pan of Japanese beef sukiyaki with udon noodles and egg in the background.
Victoria Haneveer

Easy Sukiyaki Recipe with Beef and Udon

Thinly sliced beef cooks with tofu, mushrooms and napa cabbage in a sweet-savory Japanese sukiyaki sauce. Udon noodles are added near the end.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: Japanese
Ingredients Method Notes

Ingredients
 

For the Sukiyaki
  • 1 pound (450g) sukiyaki beef or ribeye, sliced very thinly
  • 14 ounces (400g) firm tofu
  • 1 pound (450g) napa cabbage (Chinese cabbage)
  • 4 ounces (115g) fresh shiitake mushrooms
  • 3 ½ ounces (100g) enoki mushrooms
  • 4 green onions (spring onions)
  • 1 tablespoon neutral cooking oil
  • 2 packages cooked udon noodles, about 7 ounces (200g) each
For the Homemade Sukiyaki Sauce
  • ½ cup (125ml) soy sauce
  • ⅓ cup (80ml) sake
  • ⅓ cup (80ml) mirin
  • ⅓ cup (80ml) water
  • 3 tablespoons white sugar
Optional Additions
  • 1 carrot, sliced
  • Baby corn
  • Bean sprouts
  • Chrysanthemum greens
To Serve
  • 4 portions hot cooked white rice
  • 4 pasteurized eggs, lightly beaten, optional

Equipment

  • 12-inch cast iron skillet or shallow hot pot
  • Chef’s knife
  • Cutting board
  • Liquid measuring cup
  • Small saucepan
  • Tongs or cooking chopsticks
  • Small dipping bowls, optional

Method
 

  1. Combine the soy sauce, sake, mirin, water and sugar in a small saucepan. Heat gently, stirring until the sugar dissolves, then take the sauce off the heat.
  2. Cut the tofu into bite-size pieces. Chop the napa cabbage, trim the mushrooms and slice the green onions diagonally. Prepare any optional vegetables.
  3. Prepare the udon according to the package directions, drain and set aside.
  4. Heat the oil in a large shallow pot or 12-inch skillet over medium heat.
  5. Add about half the beef and cook briefly until browned around the edges.
  6. Pour in the sukiyaki sauce. Add the tofu, napa cabbage, shiitake, enoki, green onions and any optional vegetables.
  7. Bring the sauce to a gentle simmer and cook for about 5 minutes, or until the vegetables have softened.
  8. Add the remaining beef and simmer just until it is cooked through.
  9. Serve the beef, tofu and vegetables with hot white rice. Serve beaten pasteurized egg in individual bowls for dipping if you like.
  10. When most of the beef and vegetables have been eaten, add the cooked udon to the remaining sauce. Heat for a minute or two, then divide the noodles between the serving bowls.

Notes

  • Beef sold specifically for sukiyaki or hot pot is already sliced to the right thickness. Thinly sliced ribeye or sirloin also works.
  • Firm tofu is easier to handle in a skillet than silken tofu which tends to fall apart.
  • Shirataki noodles are traditional in sukiyaki, but I deliberately left them out, as I'm not a fan! In this recipe, udon is served at the end as the finishing course instead. You can absolutely use shirataki though if you like them or you want a more low-carb or keto sukiyaki.
  • If you don't have sake, replace it with the same amount of water or dashi.
  • If the sauce gets too concentrated as the sukiyaki cooks, just add a small splash of water.
  • If you're in the US or somewhere eggs aren't routinely considered suitable for eating raw, use pasteurized eggs if you're serving them for dipping.