Sukiyaki Guide
Sukiyaki is a beloved sweet and savory hotpot featuring thinly sliced beef cooked at the table in a shallow iron pot. The beef is simmered alongside green onions, tofu, shiitake mushrooms, and shirataki noodles in a sweet soy sauce glaze (warishita), then dipped in raw, whisked egg for an incredibly rich, velvety finish.
Popular Varieties
Kanto-Style Sukiyaki
The beef and vegetables are simmered together in a pre-mixed sweet soy broth (warishita).
Kansai-Style Sukiyaki
The beef is first seared directly in the pot with sugar and soy sauce before other ingredients and liquids are added.
Uonuma Sukiyaki
A regional variation incorporating local mountain vegetables and high-quality Niigata mushrooms.
Dining Etiquette & Rules
- Whisk the raw egg in your small bowl thoroughly before dipping your hot, cooked beef and vegetables into it.
- Avoid leaving ingredients in the boiling pot for too long, as high-grade beef can overcook and lose its tender texture.
- Keep shirataki noodles separated from the beef in the pot; the calcium in the noodles can make the beef turn tough.
If you are hesitant about dipping food in raw egg, rest assured that eggs in Japan are produced under strict hygienic standards and are completely safe to consume raw.