Sukiyaki is the sweet, rich hot pot: thinly sliced beef, tofu, mushrooms and vegetables simmered tableside in a soy-sugar-mirin broth called warishita, then dipped in beaten raw egg. It is a celebratory dish, and the best recipes get the sweet-savoury broth in balance.
Our number 1 pick for this dishThin beef slices and vegetables cooked in sweet-savory sauce right at the table. This interactive hotpot is warming, social, and requires minimal cooking skill despite its elegant appearance.
Sukiyaki is a hot pot of thinly sliced beef, tofu, negi, mushrooms and greens simmered in warishita, a sweet broth of soy, sugar, mirin and sake, and eaten dipped in raw beaten egg.
Dipping the hot, sweet-savoury ingredients in beaten raw egg cools them slightly and adds a silky, mellowing coating. Use very fresh, safe-to-eat eggs, or a pasteurised egg.
In the Kanto (east) style the warishita broth is made first; in the Kansai (west) style the meat is seared and seasoning added directly in the pan. Both end up sweet and savoury.
