Sukiyaki Recipe

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Monica Published: April 6, 2021 Modified: May 31, 2021

How To Make Sukiyaki

Stay warm on cold nights by whipping up this classic Japanese sukiyaki recipe, made of tender beef, seasoned broth, tofu, and pasta!

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes



  • ½lbangel hair
  • 3tbspcooking oil
  • ¼cupsugar
  • lbclub steak
  • 10scallions,including green tops
  • ¾cupchicken broth,low sodium
  • cupsoy sauce
  • cupsake,or dry white wine
  • ½lbsoft tofu
  • ½lbnapa cabbage
  • ¼lbmushrooms
  • ½lbspinach


  1. In a large pot of boiling, salted water, cook the pasta for about 3 minutes until just done. Drain. Rinse with cold water and drain thoroughly.

  2. Heat a large nonstick frying pan over moderately high heat. Add the oil and sprinkle the sugar into the pan.

  3. Let sit for about 1 minute, until the sugar begins to turn golden brown. Stir until the sugar turns a medium brown.

  4. Add the steak, in about five batches, turning quickly with tongs, for 1 or 2 minutes in all, until browned and just done. Remove.

  5. The sugar should glaze the beef with brown caramel. If the pan gets too hot, reduce the heat to moderate so the sugar won’t burn.

  6. Add the scallions; cook, stirring, for about 2 minutes until browned.

  7. In the pasta-cooking pot, combine the pasta, the beef and any accumulated juices, the scallions, broth, soy sauce, sake, tofu, cabbage and mushrooms and bring to a simmer.

  8. Simmer, stirring, for about 2 minutes, until the vegetables are almost tender. Add the spinach and continue cooking for about 30 seconds longer until wilted.

  9. Serve warm, and enjoy!


  • Calories: 718.24kcal
  • Fat: 28.39g
  • Saturated Fat: 7.37g
  • Trans Fat: 0.85g
  • Monounsaturated Fat: 14.19g
  • Polyunsaturated Fat: 5.59g
  • Carbohydrates: 64.41g
  • Fiber: 5.00g
  • Sugar: 17.44g
  • Protein: 54.43g
  • Cholesterol: 105.11mg
  • Sodium: 238.02mg
  • Calcium: 245.35mg
  • Potassium: 1359.26mg
  • Iron: 7.27mg
  • Vitamin A: 418.36µg
  • Vitamin C: 49.30mg
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