Sukiyaki is how Japan eats wagyu — not as a thick steak, but as paper-thin slices swished briefly in a sweet soy broth, then dipped in raw beaten egg. It's one of the most celebrated dishes in Japanese cuisine, and it's surprisingly easy to make at home.
This recipe uses the traditional Kanto-style method (broth-based), which is more forgiving than the Kansai dry-sear method. It's the perfect way to experience wagyu if you've never tried Japanese-style preparations.
Why Wagyu Is Perfect for Sukiyaki
Sukiyaki was practically invented for wagyu. The thin slices cook in seconds, and the rendered fat enriches the entire broth. As each slice of marbled beef hits the hot, sweet warishita sauce, the intramuscular fat melts instantly — creating a beefy, sweet, umami-rich broth that gets better with every ingredient you add.
You don't need A5 for sukiyaki — in fact, BMS 6-8 (Australian wagyu or American wagyu) is ideal. The broth and egg dip add richness, so ultra-marbled A5 can actually be too heavy in this context. That said, if you want the full luxury experience, A5 sukiyaki is transcendent.
Ingredients
For the Warishita (Sukiyaki Sauce)
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/4 cup sake
- 3 tablespoons sugar
- 1/2 cup dashi stock (or water)
For the Pot
- 1 lb wagyu beef, sliced paper-thin (ask your butcher or partially freeze and slice at home). Ribeye or striploin work best. Shop wagyu at The Meatery →
- 1 block firm tofu, cut into 1-inch cubes
- 1/2 head napa cabbage, cut into 2-inch pieces
- 1 bunch enoki mushrooms, trimmed
- 4-6 shiitake mushrooms, stems removed, scored with an X
- 2 bunches green onions (negi), cut into 2-inch diagonal pieces
- 1 package shirataki noodles (or glass noodles), drained and rinsed
- 1 small piece beef suet or wagyu fat trim (for greasing the pan)
For Dipping
- 4 fresh eggs, beaten individually in small bowls (one per person)
Step-by-Step Instructions
Step 1: Make the Warishita Sauce
Combine soy sauce, mirin, sake, sugar, and dashi in a small pot. Bring to a simmer and stir until sugar dissolves. Set aside. This can be made a day ahead.
Step 2: Prepare All Ingredients
Arrange all ingredients on a large platter: wagyu slices laid out flat, tofu, vegetables, and noodles all prepped and ready. Sukiyaki is a communal, cook-at-the-table experience — presentation matters.
Step 3: Heat the Sukiyaki Pan
Place a cast iron sukiyaki pan (or any wide, shallow pan) on a portable burner at the table. Heat over medium-high. Rub the pan with beef suet or a small piece of wagyu fat trim to grease it.
Step 4: Sear the First Wagyu Slices
Lay 3-4 wagyu slices flat in the pan. Sear for 10-15 seconds per side — just until they change color. Pour enough warishita to come 1/4 inch up the side of the pan.
Step 5: Add Vegetables and Tofu
Add the heartier ingredients first: napa cabbage stems, tofu, and shiitake mushrooms. Let them simmer for 2-3 minutes. Then add the quicker-cooking items: enoki mushrooms, green onions, napa cabbage leaves, and noodles. Add more warishita as needed — the broth should be shallow, not a soup.
Step 6: Cook and Eat Continuously
This is the key to sukiyaki: you cook and eat simultaneously. Add a few wagyu slices at a time, cook for 10-15 seconds, then pick them out and dip in beaten egg before eating. Replenish ingredients as the pot empties.
The raw egg dip might seem unusual, but it's essential — it cools the hot meat slightly, adds richness, and creates a silky coating that's addictive. Use pasteurized eggs if you're concerned about raw consumption.
Step 7: Finish with Udon (Optional)
When all the meat and vegetables are eaten, the remaining broth is incredibly flavorful — enriched with rendered wagyu fat and umami from all the ingredients. Add cooked udon noodles to soak it all up. This "shime" (finishing) course is many people's favorite part of sukiyaki.
Tips for Perfect Wagyu Sukiyaki
- Slice the beef as thin as possible — 1/16 to 1/8 inch. Partially freezing for 30-45 minutes makes this much easier.
- Don't overcook the beef — 10-15 seconds per side is plenty. The slices should be barely pink in the center.
- Keep the broth shallow — sukiyaki is braised, not boiled. The ingredients should peek above the liquid.
- Use fresh eggs — the dipping egg is non-negotiable for authentic sukiyaki. It transforms the dish.
- Serve with steamed rice — a bowl of plain white rice alongside balances the richness.
Frequently Asked Questions
What cut of wagyu is best for sukiyaki?
Ribeye or striploin, sliced paper-thin. These cuts have the right balance of marbling and beef flavor for sukiyaki. Shoulder (chuck) also works well and is more economical. Avoid tenderloin — it's too lean for this preparation.
Do I need A5 wagyu for sukiyaki?
No — BMS 6-8 (Australian or American wagyu) is actually ideal. The sweet soy broth and egg dip add significant richness, so ultra-marbled A5 can be overwhelming. Save A5 for preparations where the beef is the sole star (seared steak, yakiniku).
Is it safe to dip in raw egg?
In Japan, eggs sold for raw consumption meet strict safety standards. In the US, use pasteurized eggs for raw dipping, or skip the egg dip entirely — the sukiyaki is still delicious without it. The hot meat partially cooks the egg on contact.
What's the difference between Kanto and Kansai sukiyaki?
Kanto-style (this recipe) simmers ingredients in pre-mixed warishita sauce. Kansai-style sears the beef first in sugar and soy sauce directly, then adds liquid. Kanto is easier for beginners and more common outside Japan.
Can I make sukiyaki on a regular stovetop?
Yes — cook in a cast iron skillet or Dutch oven on the stovetop and bring the pot to the table. The traditional tabletop burner setup is ideal for the communal experience but not required.
