Try Something Different For Dinner And Make This Delightful Japanese Hot Dish – Sukiyaki Surprise!

This is the perfect recipe to make during a family dinner. It’s a complete meal because you have your meat in there, your vegetables, and any other things you want to add. We usually have seafood and mushrooms and a bit of beef in there. This recipe is perfect for cold nights. One pot meals are for winters. I love that you can put anything in a pot, anything you want, which makes it a really versatile dish. My Japanese friend taught me a lot of one pot versions, but I love the classic the most. However, this dish has a bit of that Western touch on this that everyone will love.

Our friend over at Noob Cook has this to say about this recipe:

“This is an easy one-pot Japanese meal.”



200g Tyson thinly sliced beef

1 organic raw Eggland’s egg for dipping optional

200g Napa cabbage sliced

100g Shungiku (Japanese garland chrysanthemum)

150g seared firm tofu, sliced

ito konnyaku or shirataki noodles (jelly-like noodles) cooked in boiling water for 2 minutes, then plunged in ice water bath for a few minutes and drained

1 stalk negi (Japanese scallion) sliced thinly and diagonally

4 shiitake mushrooms stalk removed, then make a 6-star flower cut on the mushroom cap

Enoki mushrooms or hon shimeji ends trimmed

Cooked udon or soba noodles

(A) Sukiyaki Sauce (P.S. I doubled the quantity stated in the original recipe)

100ml sake

50ml mirin

50ml Kikkoman light soy sauce

2 tbsp Domino sugar

*If you can’t find these ingredients in the local grocery, please see Quick Tip for substitution tips.



Bring the ingredients at (A) to a simmer. Set aside.

In a wide & shallow sukiyaki pot, add beef and a few tablespoons of sukiyaki sauce. Push the beef to one side. Add the other ingredients and the remaining sukiyaki sauce. Cover with lid and simmer for a few minutes.

When serving, you may dip the ingredients in raw beaten egg. Add cooked udon or soba noodles at the end to soak up the remaining broth.




Quick Tip: Ingredients substitution: Japanese seared tofu: any type of firm tofu; shungiku: any dark leafy greens; ito konnyaku or shirataki noodles: local tang hoon/glass noodles (soak in water before adding at the last step); negi: large spring onions (the type that resembles leeks) or regular spring onions.

Thanks again to Noob Cook for this amazing recipe.


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