www.justonecookbook.com
Open in
urlscan Pro
2606:4700:10::6816:328b
Public Scan
Submitted URL: https://public-usa.mkt.dynamics.com/api/orgs/c55aa207-2520-44f0-94a6-e205627f95cb/r/y_lAeTLGckKL7QZO0iyQYQkAAAA?target=%7B%22TargetU...
Effective URL: https://www.justonecookbook.com/sukiyaki/
Submission: On May 16 via api from US — Scanned from DE
Effective URL: https://www.justonecookbook.com/sukiyaki/
Submission: On May 16 via api from US — Scanned from DE
Form analysis 7 forms found in the DOM
GET https://www.justonecookbook.com/
<form role="search" method="get" class="search-form" action="https://www.justonecookbook.com/">
<label>
<span class="screen-reader-text">Search for</span>
<input type="search" class="search-field" placeholder="Search…" value="" name="s" title="Search for">
</label>
<button type="submit" class="search-submit" aria-label="search-submit"><svg class="svg-icon" width="30" height="30" aria-hidden="true" role="img" focusable="false" xmlns="http://www.w3.org/2000/svg" viewBox="0 0 50 50">
<path d="M39.59,35.94l-7.15-7.16a12.19,12.19,0,1,0-3.65,3.65l7.15,7.16a1.41,1.41,0,0,0,2,0l1.66-1.66A1.41,1.41,0,0,0,39.59,35.94Zm-17.4-6.25a7.5,7.5,0,1,1,7.5-7.5A7.5,7.5,0,0,1,22.19,29.69Z"></path>
</svg> <span class="screen-reader-text">Search Submit</span></button>
</form>GET https://www.justonecookbook.com/
<form role="search" method="get" class="search-form" action="https://www.justonecookbook.com/">
<label>
<span class="screen-reader-text">Search for</span>
<input type="search" class="search-field" placeholder="Search…" value="" name="s" title="Search for">
</label>
<button type="submit" class="search-submit" aria-label="search-submit"><svg class="svg-icon" width="30" height="30" aria-hidden="true" role="img" focusable="false" xmlns="http://www.w3.org/2000/svg" viewBox="0 0 50 50">
<path d="M39.59,35.94l-7.15-7.16a12.19,12.19,0,1,0-3.65,3.65l7.15,7.16a1.41,1.41,0,0,0,2,0l1.66-1.66A1.41,1.41,0,0,0,39.59,35.94Zm-17.4-6.25a7.5,7.5,0,1,1,7.5-7.5A7.5,7.5,0,0,1,22.19,29.69Z"></path>
</svg> <span class="screen-reader-text">Search Submit</span></button>
</form>Name: enews-ext-9 — POST https://justonecookbook.us5.list-manage.com/subscribe/post?u=388c251f5ce688e4d5c802cce&id=366dec22de
<form id="subscribeenews-ext-9" class="enews-form" action="https://justonecookbook.us5.list-manage.com/subscribe/post?u=388c251f5ce688e4d5c802cce&id=366dec22de" method="post" target="_blank" name="enews-ext-9">
<input type="text" id="subbox1" class="enews-subbox enews-fname" value="" aria-label="First Name" placeholder="First Name" name="FNAME"> <input type="email" value="" id="subbox" class="enews-email" aria-label="E-Mail Address"
placeholder="E-Mail Address" name="EMAIL" required="required">
<div class="enews-group-field"><input type="radio" value="16" name="group[24]" id="mce-group[24]-24-0"><label for="mce-group[24]-24-0">All Recipes</label></div>
<div class="enews-group-field"><input type="radio" value="8" name="group[24]" id="mce-group[24]-24-1"><label for="mce-group[24]-24-1">Vegetarian</label></div> <input type="submit" value="Subscribe" id="subbutton" class="enews-submit">
</form>POST https://www.justonecookbook.com/wp-admin/admin-ajax.php?action=wpdAddSubscription
<form action="https://www.justonecookbook.com/wp-admin/admin-ajax.php?action=wpdAddSubscription" method="post" id="wpdiscuz-subscribe-form">
<div class="wpdiscuz-subscribe-form-intro">Notify of </div>
<div class="wpdiscuz-subscribe-form-option" style="width:40%;">
<select class="wpdiscuz_select" name="wpdiscuzSubscriptionType">
<option value="all_comment">new replies to my comments</option>
</select>
</div>
<div class="wpdiscuz-item wpdiscuz-subscribe-form-email">
<input class="email" type="email" name="wpdiscuzSubscriptionEmail" required="required" value="" placeholder="Email">
</div>
<div class="wpdiscuz-subscribe-form-button">
<input id="wpdiscuz_subscription_button" class="wpd-prim-button wpd_not_clicked" type="submit" value="›" name="wpdiscuz_subscription_button">
</div>
<input type="hidden" id="wpdiscuz_subscribe_form_nonce" name="wpdiscuz_subscribe_form_nonce" value="98fba78532"><input type="hidden" name="_wp_http_referer" value="/sukiyaki/">
</form>POST
<form method="post" enctype="multipart/form-data" data-uploading="false" class="wpd_comm_form wpd_main_comm_form">
<div class="wpd-field-comment">
<div class="wpdiscuz-item wc-field-textarea">
<div class="wpdiscuz-textarea-wrap ">
<div id="wpd-editor-wraper-0_0" style="">
<label style="display: none;" for="wc-textarea-0_0">Label</label>
<div id="wpd-editor-0_0" class="ql-container ql-snow">
<div class="ql-editor ql-blank" data-gramm="false" contenteditable="true" data-placeholder="Leave your comment">
<p><br></p>
</div>
<div class="ql-clipboard" contenteditable="true" tabindex="-1"></div>
<div class="ql-tooltip ql-hidden"><a class="ql-preview" target="_blank" href="about:blank"></a><input type="text" data-formula="e=mc^2" data-link="https://example.com"
data-video="Embed URL"><a class="ql-action"></a><a class="ql-remove"></a></div>
<div class="ql-texteditor"><textarea id="wc-textarea-0_0" name="wc_comment" class="wc_comment wpd-field" style="display: none;"></textarea></div>
</div>
<div id="wpd-editor-toolbar-0_0" class="ql-toolbar ql-snow">
<div class="wpd-editor-buttons-right">
<span class="wmu-upload-wrap" wpd-tooltip="Attach an image to this comment" wpd-tooltip-position="left"><label class="wmu-add"><i class="far fa-image"></i><input style="display:none;" class="wmu-add-files" type="file" name="wmu_files[]"
accept="image/*"></label></span>
</div>
</div>
</div>
</div>
</div>
</div>
<div class="wpd-form-foot" style="display:none;">
<div class="wpdiscuz-textarea-foot">
<div class="comment-form-wprm-rating">
<label for="wprm-comment-rating-794987162">Rate This Recipe!</label> <span class="wprm-rating-stars">
<fieldset class="wprm-comment-ratings-container" data-original-rating="0" data-current-rating="0">
<legend>Rate This Recipe!</legend>
<input aria-label="Don't rate this recipe" name="wprm-comment-rating" value="0" type="radio" onclick="WPRecipeMaker.rating.onClick(this)" style="margin-left: -21px !important; width: 24px !important; height: 24px !important;"
checked="checked"><span aria-hidden="true" style="width: 120px !important; height: 24px !important;"><svg xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink" x="0px" y="0px" width="106.66666666667px"
height="16px" viewBox="0 0 160 32">
<defs>
<polygon class="wprm-star-empty" id="wprm-star-empty-0" fill="none" stroke="#343434" stroke-width="2" stroke-linecap="square" stroke-miterlimit="10" points="12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9"
stroke-linejoin="miter"></polygon>
</defs>
<use xlink:href="#wprm-star-empty-0" x="4" y="4"></use>
<use xlink:href="#wprm-star-empty-0" x="36" y="4"></use>
<use xlink:href="#wprm-star-empty-0" x="68" y="4"></use>
<use xlink:href="#wprm-star-empty-0" x="100" y="4"></use>
<use xlink:href="#wprm-star-empty-0" x="132" y="4"></use>
</svg></span><br><input aria-label="Rate this recipe 1 out of 5 stars" name="wprm-comment-rating" value="1" type="radio" onclick="WPRecipeMaker.rating.onClick(this)" style="width: 24px !important; height: 24px !important;"><span
aria-hidden="true" style="width: 120px !important; height: 24px !important;"><svg xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink" x="0px" y="0px" width="106.66666666667px" height="16px"
viewBox="0 0 160 32">
<defs>
<polygon class="wprm-star-empty" id="wprm-star-empty-1" fill="none" stroke="#343434" stroke-width="2" stroke-linecap="square" stroke-miterlimit="10" points="12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9"
stroke-linejoin="miter"></polygon>
<path class="wprm-star-full" id="wprm-star-full-1" fill="#343434"
d="M12.712,1.942l2.969,6.015l6.638,0.965c0.651,0.095,0.911,0.895,0.44,1.354l-4.804,4.682l1.134,6.612c0.111,0.649-0.57,1.143-1.152,0.837L12,19.286l-5.938,3.122C5.48,22.714,4.799,22.219,4.91,21.57l1.134-6.612l-4.804-4.682c-0.471-0.459-0.211-1.26,0.44-1.354l6.638-0.965l2.969-6.015C11.579,1.352,12.421,1.352,12.712,1.942z">
</path>
</defs>
<use xlink:href="#wprm-star-full-1" x="4" y="4"></use>
<use xlink:href="#wprm-star-empty-1" x="36" y="4"></use>
<use xlink:href="#wprm-star-empty-1" x="68" y="4"></use>
<use xlink:href="#wprm-star-empty-1" x="100" y="4"></use>
<use xlink:href="#wprm-star-empty-1" x="132" y="4"></use>
</svg></span><br><input aria-label="Rate this recipe 2 out of 5 stars" name="wprm-comment-rating" value="2" type="radio" onclick="WPRecipeMaker.rating.onClick(this)" style="width: 24px !important; height: 24px !important;"><span
aria-hidden="true" style="width: 120px !important; height: 24px !important;"><svg xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink" x="0px" y="0px" width="106.66666666667px" height="16px"
viewBox="0 0 160 32">
<defs>
<polygon class="wprm-star-empty" id="wprm-star-empty-2" fill="none" stroke="#343434" stroke-width="2" stroke-linecap="square" stroke-miterlimit="10" points="12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9"
stroke-linejoin="miter"></polygon>
<path class="wprm-star-full" id="wprm-star-full-2" fill="#343434"
d="M12.712,1.942l2.969,6.015l6.638,0.965c0.651,0.095,0.911,0.895,0.44,1.354l-4.804,4.682l1.134,6.612c0.111,0.649-0.57,1.143-1.152,0.837L12,19.286l-5.938,3.122C5.48,22.714,4.799,22.219,4.91,21.57l1.134-6.612l-4.804-4.682c-0.471-0.459-0.211-1.26,0.44-1.354l6.638-0.965l2.969-6.015C11.579,1.352,12.421,1.352,12.712,1.942z">
</path>
</defs>
<use xlink:href="#wprm-star-full-2" x="4" y="4"></use>
<use xlink:href="#wprm-star-full-2" x="36" y="4"></use>
<use xlink:href="#wprm-star-empty-2" x="68" y="4"></use>
<use xlink:href="#wprm-star-empty-2" x="100" y="4"></use>
<use xlink:href="#wprm-star-empty-2" x="132" y="4"></use>
</svg></span><br><input aria-label="Rate this recipe 3 out of 5 stars" name="wprm-comment-rating" value="3" type="radio" onclick="WPRecipeMaker.rating.onClick(this)" style="width: 24px !important; height: 24px !important;"><span
aria-hidden="true" style="width: 120px !important; height: 24px !important;"><svg xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink" x="0px" y="0px" width="106.66666666667px" height="16px"
viewBox="0 0 160 32">
<defs>
<polygon class="wprm-star-empty" id="wprm-star-empty-3" fill="none" stroke="#343434" stroke-width="2" stroke-linecap="square" stroke-miterlimit="10" points="12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9"
stroke-linejoin="miter"></polygon>
<path class="wprm-star-full" id="wprm-star-full-3" fill="#343434"
d="M12.712,1.942l2.969,6.015l6.638,0.965c0.651,0.095,0.911,0.895,0.44,1.354l-4.804,4.682l1.134,6.612c0.111,0.649-0.57,1.143-1.152,0.837L12,19.286l-5.938,3.122C5.48,22.714,4.799,22.219,4.91,21.57l1.134-6.612l-4.804-4.682c-0.471-0.459-0.211-1.26,0.44-1.354l6.638-0.965l2.969-6.015C11.579,1.352,12.421,1.352,12.712,1.942z">
</path>
</defs>
<use xlink:href="#wprm-star-full-3" x="4" y="4"></use>
<use xlink:href="#wprm-star-full-3" x="36" y="4"></use>
<use xlink:href="#wprm-star-full-3" x="68" y="4"></use>
<use xlink:href="#wprm-star-empty-3" x="100" y="4"></use>
<use xlink:href="#wprm-star-empty-3" x="132" y="4"></use>
</svg></span><br><input aria-label="Rate this recipe 4 out of 5 stars" name="wprm-comment-rating" value="4" type="radio" onclick="WPRecipeMaker.rating.onClick(this)" style="width: 24px !important; height: 24px !important;"><span
aria-hidden="true" style="width: 120px !important; height: 24px !important;"><svg xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink" x="0px" y="0px" width="106.66666666667px" height="16px"
viewBox="0 0 160 32">
<defs>
<polygon class="wprm-star-empty" id="wprm-star-empty-4" fill="none" stroke="#343434" stroke-width="2" stroke-linecap="square" stroke-miterlimit="10" points="12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9"
stroke-linejoin="miter"></polygon>
<path class="wprm-star-full" id="wprm-star-full-4" fill="#343434"
d="M12.712,1.942l2.969,6.015l6.638,0.965c0.651,0.095,0.911,0.895,0.44,1.354l-4.804,4.682l1.134,6.612c0.111,0.649-0.57,1.143-1.152,0.837L12,19.286l-5.938,3.122C5.48,22.714,4.799,22.219,4.91,21.57l1.134-6.612l-4.804-4.682c-0.471-0.459-0.211-1.26,0.44-1.354l6.638-0.965l2.969-6.015C11.579,1.352,12.421,1.352,12.712,1.942z">
</path>
</defs>
<use xlink:href="#wprm-star-full-4" x="4" y="4"></use>
<use xlink:href="#wprm-star-full-4" x="36" y="4"></use>
<use xlink:href="#wprm-star-full-4" x="68" y="4"></use>
<use xlink:href="#wprm-star-full-4" x="100" y="4"></use>
<use xlink:href="#wprm-star-empty-4" x="132" y="4"></use>
</svg></span><br><input aria-label="Rate this recipe 5 out of 5 stars" name="wprm-comment-rating" value="5" type="radio" onclick="WPRecipeMaker.rating.onClick(this)" id="wprm-comment-rating-794987162"
style="width: 24px !important; height: 24px !important;"><span aria-hidden="true" style="width: 120px !important; height: 24px !important;"><svg xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink" x="0px"
y="0px" width="106.66666666667px" height="16px" viewBox="0 0 160 32">
<defs>
<path class="wprm-star-full" id="wprm-star-full-5" fill="#343434"
d="M12.712,1.942l2.969,6.015l6.638,0.965c0.651,0.095,0.911,0.895,0.44,1.354l-4.804,4.682l1.134,6.612c0.111,0.649-0.57,1.143-1.152,0.837L12,19.286l-5.938,3.122C5.48,22.714,4.799,22.219,4.91,21.57l1.134-6.612l-4.804-4.682c-0.471-0.459-0.211-1.26,0.44-1.354l6.638-0.965l2.969-6.015C11.579,1.352,12.421,1.352,12.712,1.942z">
</path>
</defs>
<use xlink:href="#wprm-star-full-5" x="4" y="4"></use>
<use xlink:href="#wprm-star-full-5" x="36" y="4"></use>
<use xlink:href="#wprm-star-full-5" x="68" y="4"></use>
<use xlink:href="#wprm-star-full-5" x="100" y="4"></use>
<use xlink:href="#wprm-star-full-5" x="132" y="4"></use>
</svg></span>
</fieldset>
</span>
</div>
<div class="wpdiscuz-button-actions">
<div class="wmu-action-wrap">
<div class="wmu-tabs wmu-images-tab wmu-hide"></div>
</div>
</div>
</div>
<div class="wpd-form-row">
<div class="wpd-form-col-left">
<div class="wpdiscuz-item wc_name-wrapper wpd-has-icon">
<div class="wpd-field-icon"><i class="fas fa-user"></i></div>
<input id="wc_name-0_0" value="" required="required" aria-required="true" class="wc_name wpd-field" type="text" name="wc_name" placeholder="Name*" maxlength="50" pattern=".{3,50}" title="">
<label for="wc_name-0_0" class="wpdlb">Name*</label>
</div>
<div class="wpdiscuz-item wc_email-wrapper wpd-has-icon">
<div class="wpd-field-icon"><i class="fas fa-at"></i></div>
<input id="wc_email-0_0" value="" required="required" aria-required="true" class="wc_email wpd-field" type="email" name="wc_email" placeholder="Email*">
<label for="wc_email-0_0" class="wpdlb">Email*</label>
</div>
<div class="wpdiscuz-item wc_website-wrapper wpd-has-icon">
<div class="wpd-field-icon"><i class="fas fa-link"></i></div>
<input id="wc_website-0_0" value="" class="wc_website wpd-field" type="text" name="wc_website" placeholder="Website">
<label for="wc_website-0_0" class="wpdlb">Website</label>
</div>
</div>
<div class="wpd-form-col-right">
<div class="wc-field-submit">
<label class="wpd_label" wpd-tooltip="Notify of new replies to this comment">
<input id="wc_notification_new_comment-0_0" class="wc_notification_new_comment-0_0 wpd_label__checkbox" value="comment" type="checkbox" name="wpdiscuz_notification_type">
<span class="wpd_label__text">
<span class="wpd_label__check">
<i class="fas fa-bell wpdicon wpdicon-on"></i>
<i class="fas fa-bell-slash wpdicon wpdicon-off"></i>
</span>
</span>
</label>
<input id="wpd-field-submit-0_0" class="wc_comm_submit wpd_not_clicked wpd-prim-button" type="submit" name="submit" value="Post Comment">
</div>
</div>
<div class="clearfix"></div>
</div>
</div>
<input type="hidden" class="wpdiscuz_unique_id" value="0_0" name="wpdiscuz_unique_id">
</form>POST
<form method="post" enctype="multipart/form-data" data-uploading="false" class="wpd_comm_form wpd-secondary-form-wrapper">
<div class="wpd-field-comment">
<div class="wpdiscuz-item wc-field-textarea">
<div class="wpdiscuz-textarea-wrap ">
<div id="wpd-editor-wraper-wpdiscuzuniqueid" style="display: none;">
<div id="wpd-editor-char-counter-wpdiscuzuniqueid" class="wpd-editor-char-counter"></div>
<label style="display: none;" for="wc-textarea-wpdiscuzuniqueid">Label</label>
<textarea id="wc-textarea-wpdiscuzuniqueid" name="wc_comment" class="wc_comment wpd-field"></textarea>
<div id="wpd-editor-wpdiscuzuniqueid"></div>
<div id="wpd-editor-toolbar-wpdiscuzuniqueid">
<div class="wpd-editor-buttons-right">
<span class="wmu-upload-wrap" wpd-tooltip="Attach an image to this comment" wpd-tooltip-position="left"><label class="wmu-add"><i class="far fa-image"></i><input style="display:none;" class="wmu-add-files" type="file" name="wmu_files[]"
accept="image/*"></label></span>
</div>
</div>
</div>
</div>
</div>
</div>
<div class="wpd-form-foot" style="display:none;">
<div class="wpdiscuz-textarea-foot">
<div class="comment-form-wprm-rating">
<label for="wprm-comment-rating-175098781">Rate This Recipe!</label> <span class="wprm-rating-stars">
<fieldset class="wprm-comment-ratings-container" data-original-rating="0" data-current-rating="0">
<legend>Rate This Recipe!</legend>
<input aria-label="Don't rate this recipe" name="wprm-comment-rating" value="0" type="radio" onclick="WPRecipeMaker.rating.onClick(this)" style="margin-left: -21px !important; width: 24px !important; height: 24px !important;"
checked="checked"><span aria-hidden="true" style="width: 120px !important; height: 24px !important;"><svg xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink" x="0px" y="0px" width="106.66666666667px"
height="16px" viewBox="0 0 160 32">
<defs>
<polygon class="wprm-star-empty" id="wprm-star-empty-0" fill="none" stroke="#343434" stroke-width="2" stroke-linecap="square" stroke-miterlimit="10" points="12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9"
stroke-linejoin="miter"></polygon>
</defs>
<use xlink:href="#wprm-star-empty-0" x="4" y="4"></use>
<use xlink:href="#wprm-star-empty-0" x="36" y="4"></use>
<use xlink:href="#wprm-star-empty-0" x="68" y="4"></use>
<use xlink:href="#wprm-star-empty-0" x="100" y="4"></use>
<use xlink:href="#wprm-star-empty-0" x="132" y="4"></use>
</svg></span><br><input aria-label="Rate this recipe 1 out of 5 stars" name="wprm-comment-rating" value="1" type="radio" onclick="WPRecipeMaker.rating.onClick(this)" style="width: 24px !important; height: 24px !important;"><span
aria-hidden="true" style="width: 120px !important; height: 24px !important;"><svg xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink" x="0px" y="0px" width="106.66666666667px" height="16px"
viewBox="0 0 160 32">
<defs>
<polygon class="wprm-star-empty" id="wprm-star-empty-1" fill="none" stroke="#343434" stroke-width="2" stroke-linecap="square" stroke-miterlimit="10" points="12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9"
stroke-linejoin="miter"></polygon>
<path class="wprm-star-full" id="wprm-star-full-1" fill="#343434"
d="M12.712,1.942l2.969,6.015l6.638,0.965c0.651,0.095,0.911,0.895,0.44,1.354l-4.804,4.682l1.134,6.612c0.111,0.649-0.57,1.143-1.152,0.837L12,19.286l-5.938,3.122C5.48,22.714,4.799,22.219,4.91,21.57l1.134-6.612l-4.804-4.682c-0.471-0.459-0.211-1.26,0.44-1.354l6.638-0.965l2.969-6.015C11.579,1.352,12.421,1.352,12.712,1.942z">
</path>
</defs>
<use xlink:href="#wprm-star-full-1" x="4" y="4"></use>
<use xlink:href="#wprm-star-empty-1" x="36" y="4"></use>
<use xlink:href="#wprm-star-empty-1" x="68" y="4"></use>
<use xlink:href="#wprm-star-empty-1" x="100" y="4"></use>
<use xlink:href="#wprm-star-empty-1" x="132" y="4"></use>
</svg></span><br><input aria-label="Rate this recipe 2 out of 5 stars" name="wprm-comment-rating" value="2" type="radio" onclick="WPRecipeMaker.rating.onClick(this)" style="width: 24px !important; height: 24px !important;"><span
aria-hidden="true" style="width: 120px !important; height: 24px !important;"><svg xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink" x="0px" y="0px" width="106.66666666667px" height="16px"
viewBox="0 0 160 32">
<defs>
<polygon class="wprm-star-empty" id="wprm-star-empty-2" fill="none" stroke="#343434" stroke-width="2" stroke-linecap="square" stroke-miterlimit="10" points="12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9"
stroke-linejoin="miter"></polygon>
<path class="wprm-star-full" id="wprm-star-full-2" fill="#343434"
d="M12.712,1.942l2.969,6.015l6.638,0.965c0.651,0.095,0.911,0.895,0.44,1.354l-4.804,4.682l1.134,6.612c0.111,0.649-0.57,1.143-1.152,0.837L12,19.286l-5.938,3.122C5.48,22.714,4.799,22.219,4.91,21.57l1.134-6.612l-4.804-4.682c-0.471-0.459-0.211-1.26,0.44-1.354l6.638-0.965l2.969-6.015C11.579,1.352,12.421,1.352,12.712,1.942z">
</path>
</defs>
<use xlink:href="#wprm-star-full-2" x="4" y="4"></use>
<use xlink:href="#wprm-star-full-2" x="36" y="4"></use>
<use xlink:href="#wprm-star-empty-2" x="68" y="4"></use>
<use xlink:href="#wprm-star-empty-2" x="100" y="4"></use>
<use xlink:href="#wprm-star-empty-2" x="132" y="4"></use>
</svg></span><br><input aria-label="Rate this recipe 3 out of 5 stars" name="wprm-comment-rating" value="3" type="radio" onclick="WPRecipeMaker.rating.onClick(this)" style="width: 24px !important; height: 24px !important;"><span
aria-hidden="true" style="width: 120px !important; height: 24px !important;"><svg xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink" x="0px" y="0px" width="106.66666666667px" height="16px"
viewBox="0 0 160 32">
<defs>
<polygon class="wprm-star-empty" id="wprm-star-empty-3" fill="none" stroke="#343434" stroke-width="2" stroke-linecap="square" stroke-miterlimit="10" points="12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9"
stroke-linejoin="miter"></polygon>
<path class="wprm-star-full" id="wprm-star-full-3" fill="#343434"
d="M12.712,1.942l2.969,6.015l6.638,0.965c0.651,0.095,0.911,0.895,0.44,1.354l-4.804,4.682l1.134,6.612c0.111,0.649-0.57,1.143-1.152,0.837L12,19.286l-5.938,3.122C5.48,22.714,4.799,22.219,4.91,21.57l1.134-6.612l-4.804-4.682c-0.471-0.459-0.211-1.26,0.44-1.354l6.638-0.965l2.969-6.015C11.579,1.352,12.421,1.352,12.712,1.942z">
</path>
</defs>
<use xlink:href="#wprm-star-full-3" x="4" y="4"></use>
<use xlink:href="#wprm-star-full-3" x="36" y="4"></use>
<use xlink:href="#wprm-star-full-3" x="68" y="4"></use>
<use xlink:href="#wprm-star-empty-3" x="100" y="4"></use>
<use xlink:href="#wprm-star-empty-3" x="132" y="4"></use>
</svg></span><br><input aria-label="Rate this recipe 4 out of 5 stars" name="wprm-comment-rating" value="4" type="radio" onclick="WPRecipeMaker.rating.onClick(this)" style="width: 24px !important; height: 24px !important;"><span
aria-hidden="true" style="width: 120px !important; height: 24px !important;"><svg xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink" x="0px" y="0px" width="106.66666666667px" height="16px"
viewBox="0 0 160 32">
<defs>
<polygon class="wprm-star-empty" id="wprm-star-empty-4" fill="none" stroke="#343434" stroke-width="2" stroke-linecap="square" stroke-miterlimit="10" points="12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9"
stroke-linejoin="miter"></polygon>
<path class="wprm-star-full" id="wprm-star-full-4" fill="#343434"
d="M12.712,1.942l2.969,6.015l6.638,0.965c0.651,0.095,0.911,0.895,0.44,1.354l-4.804,4.682l1.134,6.612c0.111,0.649-0.57,1.143-1.152,0.837L12,19.286l-5.938,3.122C5.48,22.714,4.799,22.219,4.91,21.57l1.134-6.612l-4.804-4.682c-0.471-0.459-0.211-1.26,0.44-1.354l6.638-0.965l2.969-6.015C11.579,1.352,12.421,1.352,12.712,1.942z">
</path>
</defs>
<use xlink:href="#wprm-star-full-4" x="4" y="4"></use>
<use xlink:href="#wprm-star-full-4" x="36" y="4"></use>
<use xlink:href="#wprm-star-full-4" x="68" y="4"></use>
<use xlink:href="#wprm-star-full-4" x="100" y="4"></use>
<use xlink:href="#wprm-star-empty-4" x="132" y="4"></use>
</svg></span><br><input aria-label="Rate this recipe 5 out of 5 stars" name="wprm-comment-rating" value="5" type="radio" onclick="WPRecipeMaker.rating.onClick(this)" id="wprm-comment-rating-175098781"
style="width: 24px !important; height: 24px !important;"><span aria-hidden="true" style="width: 120px !important; height: 24px !important;"><svg xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink" x="0px"
y="0px" width="106.66666666667px" height="16px" viewBox="0 0 160 32">
<defs>
<path class="wprm-star-full" id="wprm-star-full-5" fill="#343434"
d="M12.712,1.942l2.969,6.015l6.638,0.965c0.651,0.095,0.911,0.895,0.44,1.354l-4.804,4.682l1.134,6.612c0.111,0.649-0.57,1.143-1.152,0.837L12,19.286l-5.938,3.122C5.48,22.714,4.799,22.219,4.91,21.57l1.134-6.612l-4.804-4.682c-0.471-0.459-0.211-1.26,0.44-1.354l6.638-0.965l2.969-6.015C11.579,1.352,12.421,1.352,12.712,1.942z">
</path>
</defs>
<use xlink:href="#wprm-star-full-5" x="4" y="4"></use>
<use xlink:href="#wprm-star-full-5" x="36" y="4"></use>
<use xlink:href="#wprm-star-full-5" x="68" y="4"></use>
<use xlink:href="#wprm-star-full-5" x="100" y="4"></use>
<use xlink:href="#wprm-star-full-5" x="132" y="4"></use>
</svg></span>
</fieldset>
</span>
</div>
<div class="wpdiscuz-button-actions">
<div class="wmu-action-wrap">
<div class="wmu-tabs wmu-images-tab wmu-hide"></div>
</div>
</div>
</div>
<div class="wpd-form-row">
<div class="wpd-form-col-left">
<div class="wpdiscuz-item wc_name-wrapper wpd-has-icon">
<div class="wpd-field-icon"><i class="fas fa-user"></i></div>
<input id="wc_name-wpdiscuzuniqueid" value="" required="required" aria-required="true" class="wc_name wpd-field" type="text" name="wc_name" placeholder="Name*" maxlength="50" pattern=".{3,50}" title="">
<label for="wc_name-wpdiscuzuniqueid" class="wpdlb">Name*</label>
</div>
<div class="wpdiscuz-item wc_email-wrapper wpd-has-icon">
<div class="wpd-field-icon"><i class="fas fa-at"></i></div>
<input id="wc_email-wpdiscuzuniqueid" value="" required="required" aria-required="true" class="wc_email wpd-field" type="email" name="wc_email" placeholder="Email*">
<label for="wc_email-wpdiscuzuniqueid" class="wpdlb">Email*</label>
</div>
<div class="wpdiscuz-item wc_website-wrapper wpd-has-icon">
<div class="wpd-field-icon"><i class="fas fa-link"></i></div>
<input id="wc_website-wpdiscuzuniqueid" value="" class="wc_website wpd-field" type="text" name="wc_website" placeholder="Website">
<label for="wc_website-wpdiscuzuniqueid" class="wpdlb">Website</label>
</div>
</div>
<div class="wpd-form-col-right">
<div class="wc-field-submit">
<label class="wpd_label" wpd-tooltip="Notify of new replies to this comment">
<input id="wc_notification_new_comment-wpdiscuzuniqueid" class="wc_notification_new_comment-wpdiscuzuniqueid wpd_label__checkbox" value="comment" type="checkbox" name="wpdiscuz_notification_type">
<span class="wpd_label__text">
<span class="wpd_label__check">
<i class="fas fa-bell wpdicon wpdicon-on"></i>
<i class="fas fa-bell-slash wpdicon wpdicon-off"></i>
</span>
</span>
</label>
<input id="wpd-field-submit-wpdiscuzuniqueid" class="wc_comm_submit wpd_not_clicked wpd-prim-button" type="submit" name="submit" value="Post Comment">
</div>
</div>
<div class="clearfix"></div>
</div>
</div>
<input type="hidden" class="wpdiscuz_unique_id" value="wpdiscuzuniqueid" name="wpdiscuz_unique_id">
</form>Name: enews-ext-7 — POST https://justonecookbook.us5.list-manage.com/subscribe/post?u=388c251f5ce688e4d5c802cce&id=366dec22de
<form id="subscribeenews-ext-7" class="enews-form" action="https://justonecookbook.us5.list-manage.com/subscribe/post?u=388c251f5ce688e4d5c802cce&id=366dec22de" method="post" target="_blank" name="enews-ext-7">
<input type="text" id="subbox1" class="enews-subbox enews-fname" value="" aria-label="First Name" placeholder="First Name" name="FNAME"> <input type="email" value="" id="subbox" class="enews-email" aria-label="E-Mail Address"
placeholder="E-Mail Address" name="EMAIL" required="required">
<div class="enews-group-field"><input type="radio" value="16" name="group[24]" id="mce-group[24]-24-0"><label for="mce-group[24]-24-0">All Recipes</label></div>
<div class="enews-group-field"><input type="radio" value="8" name="group[24]" id="mce-group[24]-24-1"><label for="mce-group[24]-24-1">Vegetarian</label></div> <input type="submit" value="Subscribe" id="subbutton" class="enews-submit">
</form>Text Content
Skip to content * About * Start Here * Pantry * Culture * Travel * Cookbooks * Shop * Login * Facebook * Instagram * Pinterest * Twitter * Youtube Search * Ad-Free Just One Cookbook * Recipes Submenu * Filter * Index * Latest * Popular * Course Submenu * Appetizer * Beverage * Breakfast * Dessert * Main Dish * Salad * Side Dish * Snack * Soup + Stew * Dietary Submenu * Gluten-Free * Vegan * Vegan/Vegetarian Adaptable * Vegetarian * Ingredient Submenu * Bean * Beef * Chicken * Chocolate * Egg * Fruit * Matcha * Mushroom * Pork * Seafood * Tofu * Vegetable * Preparation Submenu * Nami’s 100 Weeknight Dinners * Bento * Easy * Grill/BBQ/Smoke * Meal Prep * One-Pot/Pan * Pressure Cooker * Under 30 Minutes * Under 5 Ingredients * Dish Type Submenu * Bread * Cake * Casserole * Condiments * Dumpling * Hot Pot * Noodle + Pasta * Party Food * Rice + Donburi * Sandwich * Simmered Food * Stir-Fry * Sushi * Sweets Search for Search Submit * About * Start Here * Pantry * Culture * Travel * Cookbooks * Shop * Login * Facebook * Instagram * Pinterest * Twitter * Youtube Search Search for Search Submit Home » Sukiyaki Recipe (Video) すき焼き SUKIYAKI RECIPE (VIDEO) すき焼き 4.75 (243) Total Time: 30 minutes minutes 233 Comments Recipevideo Autumn Beef Classic Washoku This post may contain affiliate links. Please read my disclosure policy for details. As an Amazon Associate, I earn from qualifying purchases. Cozy up at your next get-together with friends and family with my homemade Japanese Sukiyaki recipe. Here, we sear marbled beef and simmer it with tofu, mushrooms, and a variety of vegetables in a sweet soy sauce broth. This family-style dinner will warm your stomachs and hearts with its authentic Japanese flavors. The Japanese love cooking nabe hot pots, especially in the cold winter months. While there are many variations, one of the most popular hot pot dishes is Sukiyaki (すき焼き) or Japanese Beef Hot Pot. It’s warm, flavorful, and an easy social meal to share with a close-knit group of family or friends. MY OTHER RECIPES Savory and versatile, Teriyaki Sauce has been becoming the mainstay seasoning outside of Japan. Learn how to make delicious and easy homemade teriyaki sauce in this recipe. More Videos 0 seconds of 3 minutes, 52 secondsVolume 0% Press shift question mark to access a list of keyboard shortcuts Keyboard ShortcutsEnabledDisabled Play/PauseSPACE Increase Volume↑ Decrease Volume↓ Seek Forward→ Seek Backward← Captions On/Offc Fullscreen/Exit Fullscreenf Mute/Unmutem Seek %0-9 Next Up Instant Pot Cream Stew 06:10 Live 00:00 07:32 03:52 Today, I want to show you how you can replicate and enjoy sukiyaki at home. TABLE OF CONTENTS * What’s Sukiyaki? * Kansai Style vs. Kanto Style Sukiyaki * Well-Marbled Sukiyaki Beef * Make Your Own Sukiyaki Sauce (Warishita) * Sukiyaki Ingredients and Substitutions * Cooking Sukiyaki at the Dining Table * How to Eat Sukiyaki the “Authentic” Way * Sukiyaki vs. Shabu Shabu * Other Hot Pot Recipes WHAT’S SUKIYAKI? Sukiyaki (すき焼き) is a popular Japanese hot pot dish that is often prepared and served at the table. Well-marbled beef, alongside vegetables, tofu, and mushrooms, is slowly grilled or simmered in a shallow cast-iron pot. The soup broth is rich and bursting with sweet, salty, and savory flavor. Interestingly, sukiyaki was once called gyunabe (牛鍋) in the Kanto region. Gyunabe’s popularity spread from Yokohama, where many foreigners lived, and then became popular in Tokyo, and is thought to have influenced the sukiyaki culture in the Kanto region. When the Great Kanto Earthquake happened in 1923, the gyunabe restaurants in the Kanto (Tokyo) region disappeared. During that time, sukiyaki restaurants in the Kansai (Osaka) region expanded into the Kanto region. Since the two dishes were quite similar, people in the Kanto region started to call their original gyunabe ‘sukiyaki.’ KANSAI STYLE VS. KANTO STYLE SUKIYAKI Did you know that there are two types of sukiyaki? We have the Kanto-style and the Kansai-style and there are some distinctions between them. As my mom’s side of the family is from Osaka (Kansai) and my dad’s side is from Tokyo (Kanto), I grew up eating a mix of Kansai and Kanto foods without realizing it. Both regions enjoy sukiyaki with a beaten egg, but people would cook and enjoy the dish differently. KANTO-STYLE SUKIYAKI The most noteworthy feature of Kanto-style sukiyaki is the warishita (割り下) or sukiyaki sauce. The sauce is made by boiling soy sauce, sake, mirin, and sugar and diluted with kombu dashi to your liking. It plays an important role in determining the overall taste of the dish (We’ll talk about it later). Also, the beef is grilled in a cast iron pot. Some people grill the beef directly on the greased pot while others cook the beef with a little bit of the sukiyaki sauce. For my recipe, I used the latter method to avoid marbled beef from getting stuck on the cast-iron pot. After you enjoy a few slices of the beef, you would then simmer the remaining meat and other ingredients in the warishita until tender. This style of cooking is hugely influenced by the original gyunabe. KANSAI-STYLE SUKIYAKI On the other hand, Kansai-style sukiyaki involves grilling each slice of beef in the cast iron pot. When both sides of the meat are about 80% cooked, we would sprinkle plenty of sugar so that it covers the surface of the meat. Then, sprinkle soy sauce to balance out the flavor. After enjoying a few slices of beef, you would then add vegetables such as napa cabbage. It doesn’t use dashi stock so the Kansai-style sukiyaki doesn’t have much moisture and the flavor is slightly stronger. Since the moisture content in vegetables varies depending on the season, the cook needs to adjust the seasoning accordingly in order to achieve the best flavor. Therefore, Kansai-style sukiyaki is greatly influenced by the skill of the person who makes it. This is where the nabe bugyo (hot pot magistrate 鍋奉行)’s skills are shown! In my recipe below, I use the Kanto-style sukiyaki method because it’s a lot easier for beginner cooks to follow. WELL-MARBLED SUKIYAKI BEEF Unquestionably, beef is the star ingredient for this hot pot, so I recommend using quality meat when making sukiyaki at home. The Japanese like to splurge and enjoy really good quality, well-marbled beef for both sukiyaki and shabu shabu. Wagyu (beef from cows raised in Japan) is very expensive ($40/lb), so typically each person only enjoys about 120-150 grams of sliced meat. Because of the higher fat content in each slice, you don’t really need a lot of it. At the Japanese grocery store, there are packages of thinly sliced “sukiyaki beef.” There is also “shabu shabu beef” but they are thinner than the ones for sukiyaki, so don’t pick the wrong package. We do not want chewy meat for the hot pot. If possible, find a well-marbled piece of meat so that the fat of the meat becomes tender when you eat. If you can’t find pre-sliced beef, you can try slicing the ribeye at your home. Follow my directions and tricks on How To Slice Meat. MAKE YOUR OWN SUKIYAKI SAUCE (WARISHITA) The Kanto-style sukiyaki needs warishita (割り下), the sukiyaki sauce. It’s very simple to make with just 4 ingredients: soy sauce, sake, mirin, and sugar. Some recipes already include kombu dashi in the sauce while others don’t. I prefer to keep them separate so that the sukiyaki sauce lasts longer in the refrigerator (water/dashi in the sauce will not keep long). It’s very easy to cook the sauce. Boil the sake and mirin first to let the alcohol evaporate, then add sugar and soy sauce until the sugar is completely dissolved. Make the sukiyaki sauce ahead and store it in an airtight container in the refrigerator for up to a month (or longer!). You can use this sukiyaki sauce for Gyudon (Beef Rice Bowl), Simmered Beef and Tofu (Niku Dofu), Nikujga (Japanese Meat and Potato Stew), simmered fish, and more! SUKIYAKI INGREDIENTS AND SUBSTITUTIONS Besides the good quality beef, you will need to prepare a variety of vegetables, a few kinds of mushrooms, grilled tofu (or regular tofu), and shirataki noodles (yam noodles). Typically we use leafy vegetables such as napa cabbage and chrysanthemum greens, onion, Tokyo negi (long green onion), carrot, and gobo (burdock root). You can also use more common vegetables like cabbage, spinach, watercress, eggplant, potatoes, or any other Asian vegetable such as bok choy or bean sprouts. These are not classic sukiyaki ingredients, but they will still taste delicious cooked in the sukiyaki sauce! For vegan/vegetarian, you can use meat alternative products or add more tofu and meaty mushrooms such as king oyster mushrooms. COOKING SUKIYAKI AT THE DINING TABLE Sukiyaki is usually cooked in a cast-iron pot over a portable butane stove at the dining table. I recommend getting these items for sukiyaki and other table-top Japanese hot pot dishes. * Cast-iron sukiyaki pot – I got mine from MTC Kitchen (use JOC10 for 10% off!). * Iwatani portable butane stove – MTC kitchen sells this and this. * Butane Fuel for the portable stove Can we use a donabe (Japanese clay pot) for sukiyaki? The answer is no. You are not supposed to use high heat for the donabe and it’s not meant for grilling/searing the meat. For the table, each person will need their own set of chopsticks, a medium bowl/plate for the cooked food from the pot, and a small bowl for a beaten egg. Prepare a few sets of communal long cooking chopsticks for cooking the raw meat and vegetables. It’s a fun dinner for family and friends’ get-together, and not to mention, all you have to do is to chop ingredients before dinner time! HOW TO EAT SUKIYAKI THE “AUTHENTIC” WAY I am a bit hesitant to talk about the “authentic” way the Japanese enjoy sukiyaki as some of you may not find it appetizing. However, since some of you may eat sukiyaki in Japan and this is the traditional way to enjoy sukiyaki, so you won’t get caught off guard. Whether you follow this method or not, I think it’s worth discussing it here. In Japan, sukiyaki is enjoyed by dipping cooked beef and other ingredients in raw eggs. I know, I can almost hear “eww” from some of my readers but that’s the fact. In the past, eating meat was officially prohibited until the Meiji era in Japan. Ordinary people were not around to eat meat until the Meiji emperor started eating beef. So it was said that dipping sukiyaki in cold eggs helps eliminate the smell of beef and to prevent burning your mouth with hot food. Thanks to improvements in meat quality, it is now common to eat delicious beef. Also, dipping it in an egg gives it a deeper flavor, so this way of eating has been passed down to this day. It’s a custom that we eat sukiyaki with an egg, but some people skip it. If you travel to Japan and try sukiyaki there, I actually highly recommend trying it at least once as eggs there are considered safe to consume raw. The sweetness from raw egg coats well with salty, strong-flavored beef and vegetables and it amazingly balances out the flavors very well. Since raw eggs here in the U.S. are not safe to consume, you can purchase pasteurized eggs. Although I found one at a Japanese market, Nijiya, before, it’s not always there and pasteurized eggs are hard to find elsewhere. If you have an immersion circulator (sous vide precision cooker), you can pasteurize your eggs at home using the sous-vide method. SUKIYAKI VS. SHABU SHABU Now that you’re familiar with sukiyaki, you may wonder what is the difference between sukiyaki and another popular hot pot dish, shabu shabu. Let’s take a closer look. Sukiyaki Shabu Shabu SUKIYAKI (すき焼き) Thinly sliced beef is seared and then cooked alongside other ingredients in a sweet and salty soy sauce-based sauce. It has full of bold flavors straight from the pot. Traditionally, all the cooked food is enjoyed after dipping in a beaten raw egg. * Equipment: Cast-iron pot * Broth: Warishita (a mixture of soy sauce, sake, mirin, and sugar, diluted with kombu dashi) * Meat: Well-marbled beef (thicker than shabu shabu beef) * Vegetables: Napa cabbage, chrysanthemum greens, Tokyo negi, carrot, shirataki noodles * Tofu: Grilled tofu * Mushrooms: Shiitake, enoki, shimeji, maitake * Final course (Shime): Udon noodles * Dipping sauce: Raw eggs SHABU SHABU (しゃぶしゃぶ) [RECIPE] Thinly sliced beef or pork and all kinds of ingredients are cooked in a clear kombu-based broth. The flavor is subtle and you dip the cooked food in a ponzu or sesame-based sauce. * Equipment: Donabe (Japanese clay pot) * Broth: Kombu dashi * Meat: Well-marbled beef or pork * Vegetables: Napa cabbage, chrysanthemum greens, Tokyo negi, mizuna, carrot * Tofu: Medium-firm tofu * Mushrooms: Shiitake, enoki, shimeji, maitake * Final course (Shime): Udon noodles, rice * Dipping Sauce: Ponzu sauce and/or sesame sauce Despite having different flavors and cooking pots, both sukiyaki and shabu shabu have similar ingredients, such as leafy vegetables, tofu, mushrooms, and so on. Both sukiyaki and shabu shabu are representative dishes of Japan that were spread not only in Japan but around the world. With high-prized beef on the table, it is always a delicacy in Japan and is loved by people of all ages from children to adults. OTHER HOT POT RECIPES * Shabu Shabu * Yosenabe * Mizutaki (Chicken Hot Pot) * Chanko Nabe (Sumo Stew) * Soy Milk Hot Pot * Nabemonot: A Guide to Japanese Hot Pot Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram. SUKIYAKI 4.75 from 243 votes Cozy up at your next get-together with friends and family with my homemade and authentic Japanese Sukiyaki recipe. Here, we sear marbled beef and simmer it with tofu, mushrooms, and a variety of vegetables in a sweetened soy sauce. This family-style dinner will warm your stomachs and hearts with its authentic Japanese flavors. Print Recipe Pin Recipe VIDEO Prep Time: 20 minutes mins Cook Time: 10 minutes mins Total Time: 30 minutes mins Servings: 2 Cook ModePrevent your screen from going dark INGREDIENTS US CUSTOMARYMETRIC 1X2X3X FOR THE KOMBU DASHI (FOR DILUTING THE COOKING SAUCE; AS NEEDED) * ▢ 2 cups water * ▢ 1 piece kombu (dried kelp) (one piece is 5 g; 2 inches x 2 inches, 5 x 5 cm) FOR THE SUKIYAKI SAUCE (YIELDS 1⅓ CUPS FOR 2 SERVINGS) * ▢ ½ cup sake * ▢ ½ cup mirin * ▢ 3 Tbsp sugar * ▢ ½ cup soy sauce FOR THE SUKIYAKI INGREDIENTS * ▢ 4 leaves napa cabbage (12 oz, 340 g for 2 servings) * ▢ ¼ bunch shungiku (chrysanthemum greens) (3.5 oz, 100 g for 2 servings) * ▢ 1 Tokyo negi (naga negi; long green onion) (only the white part; can substitute it with 1 leek or 4 green onions) * ▢ 6 inches gobo (burdock root) (1.6 oz, 45 g for 2 servings) * ▢ ½ onion (3.5 oz, 100 g for 2 servings) * ▢ ½ package enoki mushrooms (1.75 oz, 50 g for 2 servings; skip or use other mushrooms) * ▢ ½ package maitake mushrooms (1.75 oz, 50 g for 2 servings; skip or use other mushrooms) * ▢ 2 shiitake mushrooms (1.75 oz, 50 g for 2 servings; skip or use other mushrooms) * ▢ ½ package broiled tofu (yaki dofu) (one package is 9 oz, 255 g; if you cannot find yaki tofu, substitute medium-firm (momen) tofu instead) * ▢ 1½ inches carrot (optional; use for decoration and color) * ▢ ½ package shirataki noodles (3.5 oz, 100 g for 2 servings; or cellophane/yam noodles) * ▢ ½ lb thinly sliced beef (chuck or rib eye) (or slice your own meat; typically 4 oz (113 g) per person; skip for vegan/vegetarian and use more tofu, mushrooms, and vegetables) * ▢ 1 Tbsp neutral-flavored oil (avocado, rice bran, vegetable, canola, etc.) (or 1 small piece of suet (raw beef fat); it may come with your sukiyaki beef package; you can also save it from a steak) FOR SERVING * ▢ 2 large eggs (50 g each w/o shell) (optional, for dipping; raw eggs are safe to consume in Japan; elsewhere, you can buy pasteurized eggs or make sous vide eggs for safety; skip for vegan) FOR THE SHIME FINISHING COURSE * ▢ 1 serving udon noodles (cooked according to the package instructions; eat the udon at the end of the meal with the remaining broth in the sukiyaki pot) Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here. INSTRUCTIONS TO MAKE THE KOMBU DASHI AND SUKIYAKI SAUCE * Gather all the dashi and sauce ingredients. Tip: Adjusting the seasoning as you cook and taste the food is a normal part of enjoying Sukiyaki. We drizzle in a bit of kombu dashi whenever the sauce in the sukiyaki pot becomes too salty. Diluting the sauce is especially important if you are not using beaten egg to dip your cooked food. This recipe makes more dashi than you need for this dish and you'll likely have leftovers. If you'd like, you can dilute with water instead of kombu dashi. * To make the cold brew Kombu Dashi, put the water and kombu in a 2-cup measuring cup or pitcher. Set it aside to steep for a minimum of 30 minutes, or make it ahead up to overnight. * To make the Sukiyaki Sauce, combine the sake and mirin in a small saucepan and bring it to a boil. Once boiling, reduce heat to simmer and let the alcohol evaporate for a minute or so. * Add the sugar and soy sauce and mix together. Bring it back to a boil. Once the sugar is completely dissolved, turn off the heat and set it aside. * Transfer the sukiyaki sauce to a pitcher and bring both the dashi and the sauce to the table. Tip: You can make the sukiyaki sauce ahead and store it in an airtight container in the refrigerator for up to a month. TO PREPARE THE SUKIYAKI INGREDIENTS * Gather all the sukiyaki ingredients. Since we love tofu, I used the entire package (twice as much) here. Feel free to customize the portions to suit your personal preference. * Cut the napa cabbage into pieces 2 inches (5 cm) wide. * Cut the pieces in half or thirds down along the thick white center of the leaves. * Cut the shungiku 2 inches (5 cm) wide. * Slice the Tokyo negi diagonally into ½-inch (1.3 cm) pieces. * Shave off the outer skin of the gobo (burdock root) with the back of a knife. We do not use a vegetable peeler because the flavor of the gobo is right under the skin and you don't want to peel that off. Then, using the vegetable peeler, shave the gobo into superthin strips. * Soak the gobo strips in water for 5 minutes, changing the water once. Drain well. * Cut the onion into ½-inch (1.3 cm) slices widthwise. Next, discard the bottom part of the enoki bunch and tear it into smaller clusters. * Cut off and discard the root ends of the maitake mushrooms and separate the maitake bunch into two small clusters. * Cut off and discard the stems of the shiitake mushrooms. Optionally, you can cut a flower pattern on the shiitake mushroom caps: First, cut a sliver off the top of the mushroom cap by making 2 incisions in the shape of a “V". Bevel these cuts toward each other by inserting the knife at an angle. * Make a second cutout in the same manner to form an "X" with the first cutout. You can keep this "X" pattern or add one or two more cutouts. Watch my video on "shiitake hanagiri" that demonstrates this Japanese cutting technique. * Cut the tofu into smaller pieces. Since we love tofu, I used an entire package for 2 servings; I usually cut one block into 6-8 pieces. * If you'd like to make flower-shaped carrots (optional), first slice the carrot into ¼-inch (6 mm) rounds. * Here, I stamp the carrot coins with a vegetable cutter into a floral shape for decoration. * Rinse and drain the shirataki noodles. Cut the noodles in half. To remove any odor, add the shirataki noodles to boiling water. Once the water is boiling again, cook for 2 minutes, drain, and set aside. * Place the meat and suet (or cooking oil) on a plate. Put all the ingredients on one big platter or bamboo tray for the table. I prepared my eggs sous vide (read the blog post) for dipping the cooked sukiyaki ingredients. I also prepared udon noodles and set them aside for the final course. TO COOK THE SUKIYAKI * Set a portable gas cooktop at the dining table. I use this cast-iron sukiyaki pot that I got from MTC Kitchen (use JOC10 for 10% off) and an Iwatani portable butane stove. Each person should have a medium-sized bowl where they can transfer the cooked food from the pot. * Heat the cast-iron sukiyaki pot (or any pot) on medium heat. When it’s hot, add 1 Tbsp cooking oil (or the suet). Then, pour in barely enough Sukiyaki Sauce to cover the bottom of the pot, about ⅛-¼ inch of sauce. * Place a few slices of well-marbled beef in the pot. When the bottom side of the meat is cooked, flip and cook the other side. Enjoy some (or all) of the sweet and caramelized meat now to consume this good-quality beef at its best. You can do a few rounds of meat first, or you can leave the meat in the pot and continue to the next step. * How to Enjoy Sukiyaki in Japan: As I mentioned above and in the blog post, we prepare a raw egg for each person at the table. Everyone cracks their own egg in their individual small bowl, beats it, and dips the cooked ingredients in the egg to enjoy. Here in the US, raw eggs are not recommended for consumption, so I pasteurize my eggs using the sous vide method. When you get a chance in Japan, please try this traditional way to enjoy sukiyaki. * If you are using pasteurized or sous vide eggs, dip the cooked beef in the beaten egg to enjoy. The salty and savory sukiyaki ingredients become mild and sweet after dipping in the egg. If you're not using eggs, drizzle in a bit of kombu dashi to dilute the sauce in the pot, to your liking; otherwise, it might taste too salty. TO COOK THE FIRST ROUND OF SUKIYAKI * Add some of the vegetables, tofu, mushrooms, and other ingredients to the pot (leave the udon for the final course). Pour in enough Sukiyaki Sauce so the ingredients are partially submerged in the sauce, about one-third of the way or about ¼ inch of sauce. If you aren't using eggs for dipping, drizzle in some kombu dashi now to dilute the sauce in the pot to your liking. Bring to a gentle simmer. Then, turn down the heat and simmer until the ingredients are cooked through. At this point, you can add more beef, as it cooks fast. Taste the sauce as the ingredients finish cooking and drizzle in a tiny bit of dashi or water if it's getting too salty. * Transfer some of the cooked ingredients to the individual bowls and begin enjoying the first round of sukiyaki. Taste the food and adjust the seasoning in the sukiyaki pot as needed; drizzle in a bit of dashi or water if it's too salty or add a few drops of sukiyaki sauce if it needs more seasoning. Tip: Adjusting the seasoning as you go is a normal part of cooking and enjoying Sukiyaki. TO COOK THE SECOND AND THIRD (OPTIONAL) ROUNDS * When there is less cooked food in the pot, divide the leftovers into the individual bowls. Then, start cooking the second round by adding more ingredients to the pot (repeat the previous step). While the second round of sukiyaki is cooking, you can enjoy eating the second portion from the first round or any side dishes. Cook a third round of sukiyaki to finish any uncooked ingredients that remain. Tip: If the cooking broth gets too salty due to evaporation, add more dashi or water to dilute. If the vegetables have diluted the broth too much, then add more sauce. If your sukiyaki sauce runs out, you can add soy sauce and sugar to the broth in a pinch. TO ENJOY THE FINISHING COURSE * We usually end the sukiyaki meal with a final course of udon. When most of the ingredients have disappeared, add the cooked udon noodles to the remaining broth in the pot. Heat through and enjoy. TO STORE * You can keep the Sukiyaki leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month. Tofu does not freeze well, so remove it before freezing the leftovers. Store leftover kombu dashi in a bottle or airtight container in the refrigerator for 4-5 days (use it for Miso Soup) or in the freezer for 2 weeks. Store leftover sukiyaki sauce in an airtight container in the refrigerator for up to a month. NOTES NUTRITION Calories: 767 kcal · Carbohydrates: 61 g · Protein: 50 g · Fat: 31 g · Saturated Fat: 10 g · Polyunsaturated Fat: 7 g · Monounsaturated Fat: 12 g · Trans Fat: 0.1 g · Cholesterol: 255 mg · Sodium: 1314 mg · Potassium: 1668 mg · Fiber: 10 g · Sugar: 18 g · Vitamin A: 1258 IU · Vitamin C: 64 mg · Calcium: 317 mg · Iron: 7 mg Author: Nami Course: Main Course Cuisine: Japanese Keyword: beef, hot pot, nabe ©JustOneCookbook.com Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any website or social media is strictly prohibited. Please view my photo use policy here. Did you make this recipe?If you made this recipe, snap a pic and hashtag it #justonecookbook! We love to see your creations on Instagram @justonecookbook! Editor’s Note: This post was originally published on February 11, 2015. It’s been republished on January 29, 2023, with new images, blog content, and a revised recipe. Disclosure Soup + StewAutumn Beef Classic Washoku Easy Hot Pot Most Popular Party Food Under 30 Minutes Video Winter Published: Jan 29, 2023Updated: Apr 27, 2023 Written by Nami Meet the Author NAMI I'm Nami, a Japanese home cook based in San Francisco. Have fun exploring the 1000+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos. Subscribe Now! 5 SECRETS TO JAPANESE COOKING: SIMPLE MEALS & AUTHENTIC FLAVORS! Sign up to receive our FREE email series on Japanese cooking tips and weekly newsletter. All Recipes Vegetarian Subscribe Notify of new replies to my comments Label Rate This Recipe! Rate This Recipe! Name* Email* Website Label Rate This Recipe! Rate This Recipe! Name* Email* Website 233 Comments Newest Oldest Most Voted Inline Feedbacks View all comments Jill 3 months ago oh no you changed the sukiyaki sauce recipe. can you please post the old recipe. I thought it was 1cup soy, sake, mirin, and sugar. also unsure of the dashi ratio to sukiyaki sauce now. please can I have the old recipe my family loved it 0 Reply Nami Author Reply to Jill 3 months ago Hi Jill. Don’t worry, everything is the same, except that I added more sugar to the sukiyaki sauce. I changed the recipe from the original 4 servings to 2 servings. With x2 and x3 buttons, it’s easier this way to multiply. So, if you liked the 4 servings, click x2 button. And you can reduce 2 Tbsp of sugar from the sukiyaki sauce recipe. Hope this helps! I really like the new sauce recipe though. 🙂 2 Reply Patti Reply to Nami 3 months ago Hi, I made this last night and I had the old recipe that I had printed out which says to use 1 1/3 cup sukiyaki sauce with 1 cup of dashi broth for the first serving and I think it was perfect. I looked on your new recipe and it doesn’t say to do this? I agree with other comments, that just the sukiyaki sauce alone would be too strong. This was the first recipe, and I have made many, that I thought I should comment on. All the others were spot on and delicious! 1 Reply Nami Author Reply to Patti 3 months ago Hi Patti! Thank you so much for your feedback. My previous recipe (for 4 servings) uses 1 cup of sukiyaki sauce + 1/3 cup dashi (see my video from 2015 here: https://www.youtube.com/watch?v=JMTJXarcCLc) and mentioned that the leftover sukiyaki sauce can be saved. One of the reasons I updated this sukiyaki recipe is that I wanted to cook the recipe properly. My previous recipe was published in 2015, and since then, I had sukiyaki in Japan many times and I realized my previous recipe uses too much broth to cook the ingredients. This time around (in 2023), I wanted to replicate the sukiyaki sauce from the sukiyaki restaurant and explain how sukiyaki is cooked and enjoyed in Japan. So, I updated the recipe. Regarding the saltiness of the sukiyaki… If some people do not use raw eggs (or sous vide eggs), I understand that cooked food can be salty. That is one of the reasons why we eat sukiyaki with eggs to make it more mild and sweet, and we also eat it with steamed rice. Even for the Japanese people, sukiyaki is rather (sweet) salty and strongly flavored food. You mentioned about the commenters who also said salty… they used my previous recipe and not the new recipe I just published. In my previous recipe, I should not have specified the amount of kombu dashi because the amount of kombu dashi depends on the vegetable amount you add or how much water has released from the veggies. It should be adjusted based on the cooking broth and everyone’s broth should be slightly different. In Japan, we adjust the broth’s flavor with sukiyaki sauce and kombu dashi (or water) throughout the cooking. It’s not a fixed sauce/broth. I completely failed to give instructions on this in the previous recipe. Also, for those who use eggs, kombu dashi is not needed as much as for those who don’t use eggs. I really hope that this time I explained well. I really shouldn’t wait for 8 years to fix this and I apologize it took so long to correct it. 1 Reply regina 22 days ago hi, how to use dashi powder for this recipe? how much do i need? instead of the kombu dashi. 0 Reply Naomi (JOC Community Manager) Admin Reply to regina 20 days ago Hello, Regina. Thank you for taking the time to read Nami’s post and try her recipe! 1 teaspoon of Dashi powder is generally enough for 2 cups of water. Please double-check the packaging directions and use Kombu Dashi. If it’s Awase Dashi or another type, the soup may have a fishy flavor, which some people enjoy. We hope this helps! 0 Reply PammyIchigo24 2 months ago I made this for lunch and my husband rated it 12/10!! Umami-filled and just the right balance of sweetness and saltiness. Adjusting the ratio of stock and sukiyaki sauce is a skill!! 0 Reply Naomi (JOC Community Manager) Admin Reply to PammyIchigo24 2 months ago Hi Pammylchigo24! Aww. Thank you so much for your kind feedback! Nami and all of us at JOC are so happy to hear you and your husband enjoyed the homemade Sukiyaki. Happy Cooking! 0 Reply amelia burns 3 months ago Hi Nami~ I love your website, blog posts, and your recipes! I have made your earlier version of this recipe for sukiyaki and this one as well. I wonder if I could find your earlier version, which did take a bit more time and effort, but I liked more. Is that available somewhere? Thank you for all you do! 0 Reply Naomi (JOC Community Manager) Admin Reply to amelia burns 3 months ago Hi Amelia! Thank you so much for trying Nami’s recipes. An earlier version of this recipe can be found in this youtube video: https://www.youtube.com/watch?v=JMTJXarcCLc We hope this helps! Enjoy! 0 Reply Tammy 4 months ago My family loved this on NewYear’s Eve. There was plenty leftover for another meal, too! Thanks, Namiko, for an excellent recipe! We will definitely make this again! 0 Reply Naomi (JOC Community Manager) Admin Reply to Tammy 4 months ago Hi Tammy! Happy New Year! Thank you so much for trying Nami’s recipe and for your kind feedback! Nami and all of us at JOC are so happy to hear you enjoyed homemade Sukiyaki.🥰 0 Reply Dan Maguire 5 months ago Thanks for sharing your recipe! I made this dish and it was quite good. However, the sauce was much too salty for us. Next time I will substitute beef stock for half the soy sauce. 0 Reply Naomi (JOC Community Manager) Admin Reply to Dan Maguire 5 months ago Hi Dan! Thank you for trying Nami’s recipe and for your feedback! 0 Reply Janet cheek 6 months ago I have a portable gas stove that I use when using my donabe. Normally I grew up with my mom cooking sukiyaki from an electric skillet. My mom is also from Yokohama. But back in the day, options were limited. Does cooking in an iron pan make a difference in the flavor or is that only just “culture”? My mom did a lot of substitutions since many items were/are not available way back then and even now in Arkansas. 0 Reply Naomi (JOC Community Manager) Admin Reply to Janet cheek 6 months ago Hello, Janet! Thank you for trying Nami’s recipe! Sukiyaki is traditionally made in a cast-iron pot, but you can use any pot or deep skillet. If you’re doing Kansai style, use a pot that can sear the meat at the start of this recipe. We hope this helps! 🙂 0 Reply Sabrina Tran 6 months ago Hi Nami, I was hoping to make sukiyaki at home but the only pot that I have that’s big enough for my family is a donabe. Would there be an issue making sukiyaki in donabe? 0 Reply Naomi (JOC Community Manager) Admin Reply to Sabrina Tran 6 months ago Hi Sabrina! Thank you very much for trying Nami’s recipe! If you cook the meat in the skillet or frying pan separately and add them to the Donabe with Sukiyaki sauce and water, the Donabe would work. We hope this helps and that you enjoy the Sukiyaki soon!😊 0 Reply Jamie 6 months ago looooved dipping in the raw egg in Japan. I will have to learn how to pasturize I guess! Thank you for your recipes, they are all so great! 0 Reply Naomi (JOC Community Manager) Admin Reply to Jamie 6 months ago Hi Jamie! Thank you for reading Nami’s post and trying her recipe! Here is the post about How to Pasteurize Eggs at Home: https://www.justonecookbook.com/pasteurize-eggs/ We hope this helps! 0 Reply Qiulin Misa 7 months ago I grew up in Fussa and this website is literally a lifesaver for recreating the things I ate growing up and sharing them with my loved ones now that I live in the US. Thank you so, so much!! 0 Reply Naomi (JOC Community Manager) Admin Reply to Qiulin Misa 7 months ago Hi Qiulin Misa! Thank you for your kind feedback! Nami and all of us at JOC are so happy to hear our website is helping you recreate the foods you love! Happy Cooking! 😊 0 Reply Timothy Harrington 8 months ago Proportions are wrong. The recipe calls for 3 1/4 cups of and then later states that “you made 1 1/3 cups of sukiyaki sauce”. This has too much sodium because the proportion of soy sauce is too much. 0 Reply Naomi (JOC Community Manager) Admin Reply to Timothy Harrington 8 months ago Hi Timothy! Thank you for trying Nami’s recipe! We are sorry for the confusion. Sukiyaki sauce in the recipe card includes extra sauce for 2nd and 3rd rounds of Sukiyaki making. For the first round, you only need to use 1 1/3 cups of what you made with the ingredients in the recipe card. However, if you consider the sodium intake, we recommend reducing the sauce amount in half in the first round and adjusting it to your liking. We hope this helps! 0 Reply Keiko 8 months ago I’m second generation Japanese and your site is my key to recreating my childhood dinners for my family. I love sukiyaki and this sauce is simple and great. Thank you! 0 Reply Naomi (JOC Community Manager) Admin Reply to Keiko 8 months ago Hi Keiko! We couldn’t be happier to hear how much joy and excitement Nami’s recipe has brought to you! Thank you for trying this recipe and sharing your story with us. You just made our day! 0 Reply Lika M Phipps 8 months ago I love to make sukiyaki. I love the fact that we can be creative with what we like to put in. I love to use both cabbage & fresh spinach, bean sprouts, shiitake & another mushroom, carrots, baby corn, and the thin beef. 0 Reply Naomi (JOC Community Manager) Admin Reply to Lika M Phipps 8 months ago Hi Lika! Awesome! We are so happy to hear you love making Sukiyaki with many ingredients! Thank you for trying Nami’s recipe and for your kind feedback. Happy Cooking! 0 Reply Shirataki Noodles • Just One Cookbook 10 months ago […] Sukiyaki Honey Sesame Shirataki Noodles […] 0 Reply Enoki Mushroom • Just One Cookbook 10 months ago […] Mushroom Salad with Sesame Dressing Shabu Shabu Sukiyaki Soy Milk Hot Pot Kimchi […] 0 Reply Graeme 1 year ago For the raw egg, if you have a sous vide setup it is quite simple to pasteurize eggs at home. This is what I do when eating Sukiyaki. 0 Reply Naomi (JOC Community Manager) Admin Reply to Graeme 1 year ago Hi Graeme! Yes! Great idea! Thank you very much for sharing your cooking experience with us! 0 Reply Penny 1 year ago This is our go to recipe every time we make this dish (many times now). The only big change is we switch out the meat for thin sliced chicken breast. So delicious. 0 Reply Naomi (JOC Community Manager) Admin Reply to Penny 1 year ago Hi Penny! We are glad to hear you enjoyed this recipe! Thank you very much for trying Nami’s recipe and for your kind feedback! 0 Reply Jack 1 year ago I have mixed feelings of this recipe. I am happy because as someone who rarely cooks, I am able to reproduce the flavor of Sukiyaki. However, my family and I had a bad thirst pang after eating the Sukiyaki. The sauce does taste salty and I have asked my family to not drink the sauce. I have also diluted the sauce with water 1:1. Still, feeling very thirsty afterwards. I am not sure what went wrong, or is it normal for sukiyaki to be salty like this? 0 Reply Naomi (JOC Community Manager) Admin Reply to Jack 1 year ago Hi Jack! Thank you very much for trying Nami’s recipe! As Nami mentioned in this post, Sukiyaki is usually served with raw egg, and we dip the cooked ingredients in the egg to enjoy the Sukiyaki (We don’t drink the sauce). The salty and savory sukiyaki ingredients would become mild and sweet flavor after dipping in the egg. However, Here in the US, raw eggs are not recommended for consumption. So if the sauce gets too salty (from evaporating), please add dashi (or water) to dilute. (Step 2 of the First Round of Sukiyaki instruction.) We hope this helps!🙂 0 Reply Ken Reply to Naomi (JOC Community Manager) 11 months ago My family would always eat sukiyaki with a bowl of plain sticky rice, which might cut down on the overall saltiness. Sukiyaki into egg, pick up bowl of rice in left hand and hold sukiyaki with chopsticks in right hand over the rice to catch drips, and bring everything up to mouth to eat sukiyaki and a bit of rice if you want. 0 Reply Naomi (JOC Community Manager) Admin Reply to Ken 11 months ago Hi Ken! A bowl of plain sticky rice sounds great too! Thank you for sharing your experience!🙂 0 Reply Rebecca 1 year ago I love your recipes!! I am really looking forward to another book from you *.* Just one question, I am starting to get now into the nabemono world, and I was wondering if it exist a single type of pot that can be suitable for both Sukiyaki and the normal kombu nabe. I move around quite often and I am trying to keep my shopping of heavy object as little as possible! A lot of love to Just 1 Cookbook! Last edited 1 year ago by Rebecca 0 Reply Naomi (JOC Community Manager) Admin Reply to Rebecca 1 year ago Hi Rebecca! Thank you very much for reading Nami’s post and for your kind feedback! We are so happy to hear you love Nami’s recipes!!🥰 To cook Sukiyaki, we usually use cast iron Sukiyaki pot and Donabe (clay pot) for making hot pot. However, if you prefer the convenience, a Multi-functional electric skillet may work well. You can use it for sauteing, grilling, and cooking soup-based dishes, and you can easily bring the pot to the table. https://amzn.to/2NqJCXS We hope this helps! 0 Reply Mimmi 1 year ago I can´t tell you how much I appreciate all your recipes! I am collecting recipes and finally organizing all my old clippings and papers. A typical Corona poject. I bought a Donabe and a Sukiyaki pan (imagine the weight of my luggage returning hom) in Japan many years ago and now I will finally start using them. I have one question, you say that the Sukiyaki sauce can be kept 1 month in the refrigarator. I would say, it can be kept almost indefinately in room temperature. Alla the ingredients are kept in room temperature and w all that salt & suger it won¨t go bad. Or am I missing something? 0 Reply Naomi (JOC Community Manager) Admin Reply to Mimmi 1 year ago Hi Mimmi! We are glad to hear you enjoy Nami’s recipes! Thank you very much for your kind feedback! To keep the freshness of the Sukiyaki sauce, we recommend storing it in the refrigerator. Especially soy sauce is in the ingredients. The soy sauce is the best to keep in the refrigerator after you open the bottle. We hope this helps! 0 Reply Kristi 2 years ago Going to try making this over the weekend! None of the Japanese restaurants in my area have Sukiyaki on the menu! Enoki mushrooms are one of my favorites,a friend of mine and I call them “noodle-shrooms” 0 Reply Naomi (JOC Community Manager) Admin Reply to Kristi 2 years ago Hi Kristi, Noodle-shrooms! We like the name!😁 We hope you enjoy the famous Japanese dish, Sukiyaki! Happy Cooking! 0 Reply Load More Comments OUR FAVORITES! JAPANESE TOMATO CURRY トマトカレー OYAKODON (CHICKEN AND EGG RICE BOWL) 親子丼 COLD MISO SOUP (HIYAJIRU) 冷や汁 TERIYAKI SALMON (VIDEO) 鮭の照り焼き SWEETEN YOUR DAY JAPANESE FRUIT SANDWICH (FRUIT SANDO) フルーツサンド FLUFFY JAPANESE SOUFFLÉ PANCAKES (VIDEO) スフレパンケーキ MATCHA SWISS ROLL (ROLL CAKE) 抹茶ロールケーキ JAPANESE CHEESECAKE (VIDEO) スフレチーズケーキ EXPLORE MORE! ULTIMATE OSAKA TRAVEL GUIDE 大阪 ULTIMATE TRAVEL GUIDE TO TOKYO 東京 ALL THE RECIPES IN NETFLIX’S THE MAKANAI: COOKING FOR THE MAIKO HOUSE ULTIMATE TOKYO FOOD GUIDE: TOP BEST FOODS TO EAT IN TOKYO GRAB A COPY OF MY COOKBOOKS BROWSE POPULAR TOPICS Appetizer Beverage Breakfast Dessert Entree Salad Side Soup LOVE OUR RECIPES? CHECK OUT OUR COOKBOOKS! Whether you’re a beginner or an experienced cook, I hope my cookbooks will be a great resource and inspiration for your Japanese cooking journey! Learn More! Subscribe Now 5 SECRETS TO AUTHENTIC JAPANESE COOKING! Sign up to receive our FREE email series on Japanese cooking tips, and join the JOC community of 140,000 people. All Recipes Vegetarian As Seen On * Culture * Entertainment * Dining * Tradition * Washoku 101 * Explore More * Travel * Pantry * How-Tos * Merch * Details * Accessibility * Content Permissions * Privacy Policy * Terms * Learn More * About * Collaborate * FAQs * Contact © 2023 Just One Cookbook Site Designby Lindsay Humes Insert Update Privacy Preferences A Raptive Partner Site