8 janv. 2026

Sukiyaki Recipe: Japanese Beef Hot Pot

Ecrit par Team MUSUBI

There’s a quiet kind of comfort in sukiyaki. It doesn’t chase heat or sharp intensity—instead, it invites you into a gentle balance where sweet and savory pull together rather than compete. Sugar melts into the warmth of the pot, soy sauce brings depth, and the beef releases its rich, savory juices, creating a glossy broth that tastes full without feeling heavy. As more ingredients go in, the flavor deepens gradually, staying warm and steady from the first bite to the last.

That comfort comes in two classic regional expressions. In this post, we’ll explore both Kanto-style and Kansai-style sukiyaki—Kanto, centered around Tokyo in eastern Japan, and Kansai, centered around Kyoto and Osaka in the west. The first is built around a pre-mixed warishita sauce, the second is seasoned directly in the pot as you go. With everything prepared and the pace turned down, let’s cook our way through two classic styles of sukiyaki.

Table of contents

Kanto-Style Sukiyaki Recipe Ingredients (Serves 3 to 4 ) Instructions Kansai-Style Sukiyaki Recipe Ingredients (Serves 3 to 4 )

Kanto-Style Sukiyaki Recipe

Kanto-style sukiyaki has its roots in gyunabe, an early beef stew, and that history still shapes how it’s cooked today. Everything revolves around warishita—a made-in-advance seasoning made from soy sauce, mirin, sugar, water or sake, and dashi. The sauce goes into the pot first, is brought to a gentle simmer, and only then are the beef and vegetables added. In the recipe ahead, we’ll walk through how to prepare warishita and build a well-balanced pot that defines Kanto-style sukiyaki.

Ingredients (Serves 3 to 4 )

14 oz (400 g) thinly sliced beef (sukiyaki cut)
1 long green onion
4 shiitake mushrooms
1 bunch shungiku (edible chrysanthemum greens)
1 block yaki dofu (broiled tofu)
1 pack shirataki noodles (parboiled to remove bitterness)
Solid beef fat or cooking oil, as needed
3 to 4 eggs (fresh and safe for raw consumption), for dipping
Udon noodles, optional

For Warishita

5.1 fl oz (150 ml) soy sauce
5.1 fl oz (150 ml) mirin
6 Tbsp sugar
3.4 fl oz (100 ml) water

Instructions

1. Make the Warishita Sauce

Combine ingredients for warishita in a small saucepan. Bring to a gentle boil and skim off any foam that rises to the surface.

2. Cut and Prepare Ingredients

Slice long green onion diagonally (about ½ inch). Cut shungiku into 2-inch lengths. Remove shiitake stems. Cut broiled tofu and shirataki noodles into easy-to-eat pieces.

3. Heat the Pot and Sear the Green Onions

Place a shallow pot over medium heat. Melt beef fat (or heat cooking oil) and coat the bottom evenly. Add green onions and sear until fragrant.

4. Cook Sukiyaki in Warishita

Pour warishita into the pot, lay beef slices flat, and add remaining ingredients. Simmer gently until tender and the flavors come together.

5. Serve and Enjoy

Optionally, beat raw eggs in small serving bowls and dip cooked ingredients. This softens the flavor and gives sukiyaki its signature silky finish.

Kansai-Style Sukiyaki Recipe

In the western Kansai region, sukiyaki isn’t built around a sauce blend mixed beforehand. The flavor is made in the pot, step by step, so you can steer the balance as you go.

Start by heating the pan and quickly searing thin slices of beef. Once the surface browns and the aroma rises, sprinkle on a little sugar so it melts into the juices, then pour in a splash of soy sauce and just a touch of sake to create a savory-sweet glaze. The first bites are the point: eat the beef right away while it’s at its richest, before the vegetables release moisture and soften the seasoning.

After that, add the rest of the ingredients and keep tasting. If it’s leaning too sweet, loosen it with a bit of water or sake. If it needs more depth, add a touch more soy sauce.

Ingredients (Serves 3 to 4 )

14 oz (400 g) thinly sliced beef (sukiyaki cut)
1 long green onion
4 shiitake mushrooms
1 bunch shungiku (edible chrysanthemum greens)
1 block yaki dofu (broiled tofu)
1 pack shirataki noodles (parboiled to remove bitterness)
Solid beef fat or cooking oil, as needed
3 to 4 eggs (fresh and safe for raw consumption), for dipping
Udon noodles, optional

For Seasoning (Serves 3 to 4)

4 Tbsp soy sauce
5 Tbsp sugar
4 Tbsp sake
3 to 4 eggs (fresh and safe for raw consumption)

Download the Recipe

Whether you’re drawn to the structure and consistency of Kanto-style, with its carefully prepared warishita, or the intuitive, hands-on rhythm of Kansai-style, where seasoning happens in the moment, both reflect a distinct way of thinking about food and the table. Neither is more “correct” than the other; they simply offer different paths to the same shared comfort. Whichever style you try first, make it an excuse to slow down, cook with intention, and enjoy the pleasure of a dish meant to be shared.