• 1 pound thinly sliced beef (sirloin or ribeye)
  • 1/4 cup soy sauce
  • 1/4 cup mirin (sweet rice wine)
  • 2 tablespoons sugar
  • 1 tablespoon sake
  • 1/4 cup water
  • 2 tablespoons vegetable oil
  • 1 onion, sliced
  • 1/2 head napa cabbage, sliced
  • 8 ounces shiitake mushrooms, stemmed and sliced
  • 2 bunches scallions, cut into 2-inch pieces
  • 1 package (14 ounces) firm tofu, drained and sliced
  • 4 ounces glass noodles
  • 4 eggs


  1. In a small bowl, whisk together the soy sauce, mirin, sugar, sake, and water. Set aside.
  2. Heat a large skillet or wok over high heat. Add the vegetable oil and swirl to coat the pan.
  3. Add the beef slices and cook until browned, about 2-3 minutes. Remove the beef from the pan and set aside.
  4. Add the onion to the pan and cook until softened, about 3-4 minutes.
  5. Add the napa cabbage, shiitake mushrooms, and scallions to the pan and cook until softened, about 5-6 minutes.
  6. Add the reserved sauce to the pan and bring to a boil. Reduce the heat to low and add the cooked beef and tofu to the pan. Simmer for 5-6 minutes.
  7. Meanwhile, cook the glass noodles according to package instructions.
  8. Crack the eggs into the pan and cook until the whites are set but the yolks are still runny.
  9. Serve the sukiyaki hot, with the glass noodles on the side. Each person can crack an egg into their bowl and stir it into the hot broth. Enjoy!

Note: Sukiyaki is traditionally cooked at the table in a shallow pot or skillet over a portable gas stove, but you can also cook it on the stove in a regular pot or large skillet.