Homemade Japanese Sukiyaki

Name: Homemade Japanese Sukiyaki
Prep time: 40 min
Total time: 40 min
Yield: 10 servings
Cuisine: Japonaise
Ingredients: 500 g sirloin or top round steak, thinly sliced into strips; 1 piece fresh ginger (3 cm), grated; 1/2 onion, grated; 5 tablespoons soy sauce (shoyu) for marinade; A drizzle of sesame oil; 1/2 cup soy sauce for the broth; 1/2 cup sake; 4 tablespoons rice vinegar; 300 ml water; 2 tablespoons sugar; Napa cabbage, sliced into strips, to taste; Shiitake or button mushrooms, to taste; Green, yellow, and red bell peppers, sliced, to taste; Carrots, julienned, to taste; Cauliflower florets, to taste

By Marie Lefebvre · Updated October 27, 2026

A warming Japanese classic made easy at home: thin strips of beef marinated in soy sauce and sake, simmered with colorful vegetables and mushrooms in a rich sweet-savory broth. Perfect for a cozy family dinner any night of the week.

Prep⏱️ 40 min

Servings👥 10 servings

Difficulty📊 Medium

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🛒 Ingredients

10 servings

500 g sirloin or top round steak, thinly sliced into strips
1 piece fresh ginger (3 cm), grated
1/2 onion, grated
5 tablespoons soy sauce (shoyu) for marinade
A drizzle of sesame oil
1/2 cup soy sauce for the broth
1/2 cup sake
4 tablespoons rice vinegar
300 ml water
2 tablespoons sugar
Napa cabbage, sliced into strips, to taste
Shiitake or button mushrooms, to taste
Green, yellow, and red bell peppers, sliced, to taste
Carrots, julienned, to taste
Cauliflower florets, to taste

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Directions

1
Combine beef strips with grated onion, grated ginger, and 5 tablespoons of soy sauce. Marinate for at least 1 hour in the refrigerator.
2
Heat sesame oil in a large deep skillet over high heat. Brown the marinated beef in batches. Set aside the leftover marinade.
3
Add bell peppers and carrots to the skillet and stir-fry for 2 minutes.
4
Pour in water, rice vinegar, soy sauce, sake, sugar, and reserved marinade. Stir until the sugar dissolves.
5
Add napa cabbage, mushrooms, and cauliflower. Simmer over medium heat for 6–8 minutes until vegetables are tender yet slightly crisp.
6
Serve immediately in individual bowls alongside steamed Japanese white rice.

💡 Chef's Tip

Partially freeze the beef for 20 minutes before slicing — it makes paper-thin cuts effortless. Swap sake for mirin if you prefer a milder, sweeter broth.