Beef Sukiyaki

Beef Sukiyaki

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Allrecipes 552661

"Vegetables, noodles, and beef are served in a steaming, flavorful broth made with dashi, mirin, and soy sauce in this Japanese dish, sukiyaki."
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45 m servings 576 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 576 kcal
  • 29%
  • Fat:
  • 25.6 g
  • 39%
  • Carbs:
  • 44.9g
  • 14%
  • Protein:
  • 34.4 g
  • 69%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 2941 mg
  • 118%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Combine dashi, soy sauce, mirin, and sugar in a bowl and set aside.
  2. Soak noodles in boiling water for 1 minute. Drain and rinse under cold water.
  3. Heat 2 tablespoons canola oil; cook and stir beef in the hot oil until no longer pink, 2 to 3 minutes. Drain and set aside.
  4. Heat 1 tablespoon canola oil in the skillet; cook and stir onion, celery, carrot, and mushrooms until softened, about 4 minutes. Stir in green onions, and dashi mixture, noodles, beef, and tofu. Bring to a simmer. Divide hot sukiyaki among four bowls and serve.


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I'm so happy to have come across this recipe. My husband was always asking me to make Sukiyaki for him, but I had no idea how to make it. This Sukiyaki recipe turned out to be a big hit with m...

I'd make this again but I thought the sugar was a bit much. I think next time I'd cut the sugar in half or not use any at all

I think it's better without sugar. It reminds me of when my friend made it for me. I asked her advice, since she's Japanese and know how to make it well. She was pleased with the pictures I sent.

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