Easy Yummy & Healthy Homemade Sukiyaki (Japanese One-Pot Meal)




Ingredients For Sukiyaki


Sukiyaki Soup Base Boiling In Pot 

Good evening, dear friends 😀

Ah, finally after getting the photos of my Sukiyaki in order, I am posting my recipe for Sukiyaki here.  Sukiyaki is a very popular one-pot meal in Japan. The main ingredient is thinly sliced beef, and it is simmered in a pan or skillet with the sukiyaki sauce and vegetables and many other ingredients. This is one of the few Japanese food that I can cook very well at home and my family just love having this anytime…usually their eyes will light up whenever I tell them that I am cooking Sukiyaki! 😉

Sukiyaki is usually cooked at the table, sort of like our Chinese SteamBoat meals, or like how those in the West do their fondues….but because my husband had always had his Sukiyaki all cooked and ready to eat in restaurants, I also served mine in the same way, i.e. I cooked the whole pot of Sukiyaki on my stove first and then we gather around to have it with rice at the dining table. 😉  

This time around, my Sukiyaki had both beef and salmon as I wanted some variety of meats…but basically, you can put any of your favourite meats or whatever you have on hand in your fridge.

An important vegetable to put in is the Chinese long cabbage or Napa cabbage…..as the hard part of the stems are simmered in the soup stock and they taste absolutely delicous when they are softer. The leafy parts of the Chinese cabbage are only cooked in the last few minutes with the meats to retain their crunchiness.  You can put in other greens if you like – I had butter lettuce, romaine lettuce, green onions.

To make the Sukiyaki more exciting, I also had Golden Needle Mushrooms, canned Button Mushrooms, dried Japanese Shitake Mushrooms, and previously, I had even put in Oyster Mushrooms. 😀

Here is my Sukiyaki recipe (that serves 7 persons) :-

Soup Base

To read my earlier post of Basic Japanese Ingredients, please  CLICK HERE

Ingredients –

2 satchets Bonito/Kelp Soup Base

2 large onions, peeled and sliced

2 large carrots, cut into slices diagonally

4 cups of Chinese/Napa Cabbage, the hard part of the stems only

5 dried Shitake Mushrooms, soaked and cut into thick slices

1 cup Tsuyu (Japanese sauce for soups/marinades)

1 cup mirin (Japanese sweeet rice wine)

3 litres water

Method –

Put all ingredients together and bring to a boil. Lower heat and simmer for about half an hour. Check to see if it is salty enough….if not, just add more Tsuyu. The vegetables, soup satchets and Tsuyu would have resulted in a very full body taste by now. Keep hot to replenish the Sukiyaki if the soup or sauce runs out during meal time.

Sukiyaki Meats, Mushrooms, Eggs and Vegetables to be cooked –

1) For Beef slices, marinate them in 3 tbsps of Tsuyu (you can use soy sauce but I just love the flavourful taste of Tsuyu too much), 1 tbsp of sesame oil, 2 tbsps of mirin (wine)

2) For the Salmon, I had cut them into large chunks because I didn’t want the meat to flake off easily. Marinate these just some salt and pepper.

3) For the variety of vegetables, cut them into even lengths or pieces, to your preference.

4) Have 1 fresh, room temperature egg per person.

5) For Mushrooms, prepare accordingly to the variety.

Cooking the Sukiyaki on the stove –

1) I had use my largest Corningware casserole pot and filled it half full with the Sukiyaki soup stock that I had prepared earlier. Bring stock to a boil in a caseerole or pot.

2) Assemble all the meats, vegetables and mushrooms in neatly in various in the casserole or pot.  Like you see the raw ingredients in the plate in the photo above? Except that you arrange them neatly in the soup in the casserole.  I also added the vegetables from the Soup Base, and arranged them into neat sections, too, for colour. These soft vegetables will give a different texture to your Sukiyaki. 😉

3) Because the beef and salmon can be cooked in as short a time as the vegetables, we can cook them all at one time. So, the minute the soup comes to a boil, TURN OFF THE FIRE IMMEDIATELY.

4) Break the eggs in one by one and then put the casserole lid on.

5) Place the casserole on the dining table, the heat in the Sukiyaki will continue to cook the eggs ………meanwhile,  gather your family members or guests at the table…..have them get their rice and sauces ready. I like to have little dishes of soy sauce with chopped garlic and sliced red chilis for dipping the meats and vegetables.

6) Voila! Your homemade Sukiyaki is served! Bon Appetit! 😀

For those that would like to try this type of easy one-pot meals, if you don’t have the Japanese ingredients, then you can replace them with Chinese Soy Sauce, Chicken Stock and the same vegetables that I have to make the soup base. Season with salt and pepper. Then, you call this your Chinese One-Pot Steamboat! 😆

This dish is so healthy because there is hardly any oil used (only 1 tbsp of sesame oil to marinate the beef slices), and the vegetables and meats are just quickly cooked, and therefore the nutrients are maintained. My family love the half-cooked eggs the most – the egg whites taste like tofu and the egg yolks are still runny inside, yummy! Also, you can put in tofu, but please place them at the top of the Sukiyaki with the eggs, as they are soft and will break up when moved too much. 😉

I hope you like my version of Sukiyaki! 😉


12 Responses so far »

  1. 1

    sweetrosie said,

    That all looks very beautiful. My daughter loves Japanese food and I don’t cook it often enough.
    Thank you for the inspiration 🙂
    I love coming here for a visit 🙂


  2. 2

    happyhomemaker88 said,

    You are very welcome, dear sweetrosie! 😀

    I love some of the Japanese recipes that are so simple and yet delicious and easy to prepare. I have a few more of these recipes lined up – from Dosanko Cooking’s Chef Mrs Hoshizawa – will post them shortly. I hope you can get the basic Japanese ingredients where you stay – once you have them, it is very easy to prepare the Japanese meals.:wink:

    I am going to try making another of my family’s favourite – Chawanmushi – steamed savoury egg custard using dashi stock. Will see how it goes. 😀

    With peace and joy,

    choesf 😀

    P.S. I forgot to mention that the amount of meats and vegetables used in this recipe is flexible. The portions of raw ingredients in the middle photo were for me and my husband, whereas the first picture of the cooked Sukiyaki in the large Corningware casserole were for my children and a friend (5 servings).


  3. 3

    Im Hee Jin said,

    Cool! You have a blog post on Sukiyaki too xD hahas. Yours looks like there lots of stuff 🙂 not bad it looks awesome!


    • 4

      happyhomemaker88 said,

      Hi there and welcome, dear Im Hee Jin 😀

      Thank you for your kind comments. My family loves Sukiyaki and I just cooked it right before the Chinese New Year when I wanted a hot one-pot meal on a cold, rainy day. This was perfect…easy to cook, non-oily and yummy! 😆

      Happy Cooking!

      choesf 😀


  4. 5

    Im Hee Jin said,

    Mmmm on a cold rainy day! Thats the best! 🙂 Yup its quite healthy i guess. Cools love your blog much 😀 Cheerios!


  5. 7

    sean ball said,

    i never thought that this would taste so good


    • 8

      happyhomemaker88 said,

      Hi there and welcome, dear sean ball 😀

      Yes, this tastes really delicious and it is a healthy meal, with lots of vegetables, tofu, salmon and no oil used!

      Do have a lovely day!

      With best wishes,

      choesf 😀


  6. 9

    dd said,

    ok am gonna get those ingredients this week… i loves sukiyaki…


  7. 11

    […] The secret to delicious Japanese sukiyaki likes in a sweet and savoury broth that highlights the natural taste of fresh ingredients. Try this quick and easy recipe to make your own sukiyaki steamboat soup base to enjoy with thinly sliced beef, pork and chicken. Get the full recipe from Happy Homemaker88. […]

    Liked by 1 person

  8. 12

    […] The secret to delicious Japanese sukiyaki likes in a sweet and savoury broth that highlights the natural taste of fresh ingredients. Try this quick and easy recipe to make your own sukiyaki steamboat soup base to enjoy with thinly sliced beef, pork and chicken. Get the full recipe from Happy Homemaker88. […]


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