The family-friendly dish Sukiyaki






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45 minutes


  1. 800 g beef fillet
  2. Leeks (2 pcs.)
  3. Chinese cabbage (200 g)
  4. Onion (200 g)
  5. Mushrooms - preferably shiitake, oyster mushroom and similar mushrooms (250 g)
  6. Tofu (200 g)
  7. Glass noodles (100g)
  8. Soy sauce (3 dl)
  9. Bean sprouts
  10. Dashi (2 dl)
  11. Sake (2 dl)
  12. Mirin (½ dl)
  13. Sugar (3 tsp.)
  14. Eggs (pasteurized)

      Course of action

      • Cut the meat into thin slices. They must be close to paper thin, as they must be able to be cooked quickly in the hot soup.
      • Cut out the leeks, cabbage, onion and mushrooms and arrange it on one large plate or smaller bowls together with the bean sprouts.
      • Cut the tofu into smaller cubes.
      • Begin the soup by mixing the soy sauce, sake, sugar, dashi and mirin in a pot. Heat the soup slowly and taste as you go.
      • Arrange the table with a plate or pot in the middle, where half of the soup is added. Add the rest of the soup gradually as it begins to reduce.
      • With small plates in front of them, each person can now take whatever vegetables and protein they want and dip it into the hot soup.
      • Crack an egg into a small bowl and whisk together. The prepared vegetables and the protein are dipped in this before eating.



      Serve with...

      Our history

      We love when service helps to complete any dish and set the mood for the meal. At Seramikku, you can put together your own unique collection of Japanese ceramics, which you can use for serving your favorite dishes.

      All ceramics are handpicked from Japan and come in limited quantities. Regardless of whether you prefer the ceramics to be the same - or are more into mixing different items - the selection consists of unique styles. We like the idea that you get something very special to put on your shelves at home.

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