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.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep25 min
Cook15 min
Makes4 servings
CuisineJapanese
Cost$$$
Gluten-freeDairy-free
Contains eggs · soy
The Ingredients — and where to get them
Cook for4servings
Thin-sliced beef
Ribeye or chuck shaved paper-thin; it cooks in seconds. Well-marbled grass-fed beef is worth it here.
Can you make Sukiyaki in an air fryer? — Sometimes
Sometimes — if the pieces are small and cooked dry, an air fryer can handle it in a single layer; anything saucy or liquid needs a pan. When in doubt, the stovetop or oven is the safe call.
Can you freeze Sukiyaki? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Sukiyaki ahead of time? — Yes
Yes — it keeps in the fridge for a few days; stir or shake it before serving.
Is Sukiyaki gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Sukiyaki vegan? — No
No — it contains meat, so it isn’t vegetarian or vegan.
Community Notes
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