The Recipe · No.717 · Sukiyaki

Sukiyaki, and Where to Source It

It is built around one contrast that only works if the beef is sliced tissue-thin: the hot, sweet-salty warishita cooks the meat in seconds, and then you dip that hot slice into cold beaten raw egg, which cools it and coats it in silk. Thick-cut beef breaks the whole thing; it needs freezer-firmed, deli-thin slices.

Ad-free · ingredients first · no 2,000-word story.

Published July 2026 · Sourcing verified 5 Jul 2026

Prep25 min
Cook15 min
Makes4 servings
CuisineJapanese
Part One
The Ingredients — and where to get them
Thin-sliced beef
Ribeye or chuck shaved paper-thin; it cooks in seconds. Well-marbled grass-fed beef is worth it here.
1.5 lb
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Napa cabbage and greens
Napa, chrysanthemum greens, and scallion to simmer in the broth. Fresh, bought local.
6 cups
Local / market
Tofu and mushrooms
Firm tofu and shiitake or enoki soak up the warishita. Fresh craft tofu holds together.
1 block, 8 oz
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Soy, mirin and sugar
The warishita sauce; balance salty, sweet, and a little sake.
to taste
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Eggs
Beaten raw in a cold bowl for dipping. Use very fresh eggs you trust.
4
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Mix the warishitaCombine soy, mirin, sugar, and sake into a sweet-salty simmering sauce.
  2. Start the panIn a hot iron pan, sear a first slice of beef, then pour in some warishita to get it bubbling.
  3. Add in stagesAdd cabbage, tofu, mushrooms, and greens in sections, ladling warishita over and topping up as it cooks down.
  4. Cook and dipEveryone pulls hot beef and vegetables from the pan and dips them in cold beaten egg. Add rice at the end.
Part Three
The Toolkit

Iron pan · Chopsticks · Ladle

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