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Sukiyaki Style Steak

traditional japanese

Sukiyaki, a beloved Japanese dish, features thinly sliced beef and a variety of vegetables cooked in a sweet and savory soy sauce-based broth. Typically, it's prepared at the dining table using a cast iron pot and a portable gas stove. However, you can still enjoy the flavors of Sukiyaki with our easy-to-follow Sukiyaki-style steak recipe, no special equipment required. Itadakimasu!




  • 400g Kobe or Wagyu beef Steaks

  • 5 Spring Onions (diagonally sliced)

  • 3 Shiitake Mushrooms

  • 1/2 Tofu (cubed and drained)

  • 2 Eggs (poached)

  • 2 tbsp Soy Sauce

  • 2 tbsp Sake or White Wine

  • 2 tbsp Brown Sugar 

  1. Heat a pan over high heat and add the Wagyu steaks. Cook for about 6 minutes, turning every minute until your desired level of doneness is achieved.

  2. In a small bowl, mix together soy sauce, sake, and sugar to create the Sukiyaki sauce. Coat the cooked steaks well with the sauce and set them aside on a sheet of tin foil.

  3. In the same pan with the remaining sauce, add sliced spring onions, mushrooms, and tofu. Cook for about 4 minutes until they are slightly softened.

  4. Place the cooked steak on each plate and set aside the cooked spring onions, mushrooms, and tofu.

  5. Crack an egg and place it on top of each steak, then spoon some Sukiyaki sauce over the egg.

For a traditional Sukiyaki, use sliced Wagyu beef instead of Wagyu steaks.

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