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Overhead view of finished sukiyaki hotpot in a black bowl, filled with beef, tofu, noodles, and vegetables for an authentic Japanese beef hotpot recipe.

Sukiyaki Hotpot Recipe (Japanese Beef & Vegetable Hotpot)

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This sukiyaki hotpot recipe brings the comforting flavors of Japan straight to your kitchen — tender beef, tofu, mushrooms, and napa cabbage simmered in a sweet-savory warishita sauce made from soy sauce, mirin, and sake. I first tried sukiyaki while visiting Japan and missed it so much that I recreated it at home. Whether you’re short on time or craving a traditional experience, I’ve included both the lazy one-pan version and the authentic Japanese method so you can enjoy this cozy, shareable meal your way.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 3 people
Course: dinner, Main Course
Cuisine: Asian, Japanese
Calories: 611
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Protein & Vegetables:
  • ½–1 lb thinly sliced shabu-shabu beef 225 g
  • 3–4 leaves napa cabbage cut into 2-inch pieces
  • 1 pack enoki mushrooms ends trimmed
  • ½ block firm tofu cut into cubes
  • 1–2 portions udon noodles fresh or frozen
Sukiyaki Sauce (Warishita):
  • ½ cup soy sauce
  • ½ cup mirin
  • ½ cup sake
  • 2 tbsp sugar
  • ¼ cup water optional, to dilute if too salty
Optional Dipping Sauce:
  • 1 raw egg per person beaten (use pasteurized eggs if concerned)

Equipment

Method
 

Option 1: The Lazy Weeknight Sukiyaki
  1. Make the Sauce: Combine soy sauce, mirin, sake, sugar, and water in a bowl. Stir until sugar dissolves.
  2. Prep Ingredients: Slice tofu, rinse mushrooms, chop cabbage, and loosen udon noodles if frozen.
  3. Assemble the Pan: In a wide, shallow skillet or sukiyaki pot, neatly arrange beef, tofu, mushrooms, cabbage, and noodles in clusters.
  4. Add Sauce: Pour the warishita sauce evenly over the ingredients and cover.
  5. Cook: Bring to a simmer over medium heat. Reduce to low and cook for 8–10 minutes, until beef is cooked through and vegetables are tender.
  6. Serve: Transfer the pan to the table and serve hot. Optionally, dip cooked meat into beaten egg before eating.
Option 2: The Traditional Sukiyaki (Japanese Method)
  1. Sear the Beef: Heat a sukiyaki pan over medium heat. Add 1–2 tsp sugar and a small drizzle of soy sauce or fat from the beef.
  2. Add a few slices of beef and lightly sear until caramelized.
  3. Add Sauce Gradually: Pour in part of the warishita sauce and begin adding tofu, cabbage, and mushrooms one section at a time.
  4. Simmer Gently: Let each batch simmer briefly before adding more ingredients and sauce. This ensures even cooking and concentrated flavor.
  5. Finish with Udon: Once everything is cooked, add the udon noodles at the end to soak up the remaining sauce.
  6. Serve Hot: Bring the pan to the table and enjoy with the optional egg dipping sauce.

Nutrition

Calories: 611kcalCarbohydrates: 31gProtein: 36gFat: 33gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 107mgSodium: 2572mgPotassium: 568mgFiber: 1gSugar: 19gVitamin A: 89IUVitamin C: 8mgCalcium: 141mgIron: 5mg

Notes

  • The lazy way is best for quick dinners — minimal cleanup and effort.
  • The traditional method creates a richer, more layered flavor if you have time.
  • Substitute napa cabbage with bok choy or spinach if unavailable.
  • Leftovers can be refrigerated for up to 2 days.

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