How to make Sukiyaki

October 05, 2017


Sukiyaki is a perfect meal to have when it is getting cold over the winter months. Sukiyaki is a dish made with thinly sliced beef and vegetables cooked in a shallow cast-iron pot. Soy sauce and sugar are used for seasonings for the soup.  

Sukiyaki was first made in Kansai, and the way that it is cooked in Kanto (the east of Japan) and Kansai (the west of Japan) is different. In this recipe, we will look at both the Kanto and Kansai style recipes. 

We sell sukiyaki cast iron pot on our web site!

Kansai Style: 

200g of Sliced beef 

(You can get them from the butcher, you can freeze the beef and cut it thin) 

2 spring onions 

1 onion  

1/2 Tofu 

3tbsp of sugar 

☆2tbsp of soy sauce 

☆1tbsp of sake 

Beef tallow 

(2 eggs) 

  1. Cut the vegetables and tofu, boil the konyaku and cut them into the size that is easy to eat.  

  1. Heat the cast iron pot and put the beef tallow and grill the sliced beef on it and sprinkle sugar on top of it.  

  1. Add the vegetables and tofu and pour all the ☆marked condiments over it. 

  1. Eat it with raw egg if you want to try authentic way to eat it. 


  Kanto style: 

200g of sliced beef 

2 spring onions 

1/2 tofu 

1 cup of water 

3 tbs of mirin 

3 tbsp of soy sauce 

2 tbsp of sake 

1 tbsp of sugar 

(2 eggs) 

  1. Cut the beef to thin pieces, cut the spring onion and tofu as well. 

  1. Boil shirataki for 5min. 

  1. Boil 1 cup of water

  1. Heat the pot and grill been and spring onion, add the boiled water, soy sauce and all those condiments. 

  1. Add all the vegetables and ingredients and boil together. Eat them with raw egg  


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