• Prep Time20 mins
  • Total Time25 mins
  • Makes4 servings

Produced by Irene Ngo. Photography by Maya Visnyei. Food styling by Michael Elliott. Prop styling by Catherine Doherty. Makeup and hair by Sophie Hsin. Wardrobe by Space Vintage. Creative direction by Sun Ngo.

Chatelaine Triple Tested

This is my favourite meal: hot, comforting and full of flavour. My mom would make it on cold days, and it always made me happy. As we’d eat, she’d quickly replenish the ingredients—like bottomless hot pot. —Aimee Nishitoba, Associate Art Director.


  • 600 g very thinly sliced sirloin, ribeye, or tenderloin beef

  • 1 white onion, sliced into 1/2-in. thick rings, divided

  • 8 to 10 leaves of napa cabbage, cut Ito large pieces, about 454 g, divided

  • 1 100-g bunch enoki mushrooms, ends trimmed

  • 1 100-g pkg oyster mushrooms, ends trimmed

  • 1 454 g pkg medium-firm tofu, cut into 1/2-in. thick squares, divided

  • 2 198-g pkg shirataki yam noodles, divided

  • 1 bunch green onions, sliced diagonally into 1/2-in. pieces

  • 4 eggs, for serving (optional)


  • 1/2 cup Japanese cooking sake, (ryorishu), such as Mizkan, or drinking sake

  • 1/2 cup mirin

  • 1/2 cup soy sauce

  • 3 tbsp granulated sugar


  • For the Warishita: Stir cooking sake with mirin, soy sauce and sugar in a medium bowl until sugar dissolves. (Microwave for about 1 min if sugar isn’t dissolving.) Set aside. Arrange beef on a plate, and remaining sukiyaki ingredients on a platter.

  • Set a portable stovetop in the middle of your dinner table. Heat a large, deep non-stick frying pan over medium. Add oil, then beef and 1 tbsp warishita. Cook until beef is just cooked through, 1 to 2 min. Transfer meat to a clean plate.

  • Arrange half of the onion, cabbage, mushrooms, tofu, noodles and green onions in pan. Pour half of the remaining warishita over vegetables. Cook until vegetables are soft, 3 to 5 min. Reduce heat to low. Return half of the meat to pan.

  • Break eggs into 4 serving bowls and beat with a fork. Serve family-style: Take ingredients out of pan, dip into egg and eat. Add remaining ingredients and warishita to the pan as dinner goes on.

Nutrition (per serving)

Calories 550, Protein 56g, Carbohydrates 42g, Fat 25g, Fibre 5g, Sodium 2388mg.

Kitchen tip

  1. Kitchen tip Ryorishu is an inexpensive cooking alternative to drinking sake. Find it at Japanese or some Asian grocery stores.
  2. Find frozen sliced beef in Asian grocery stores, or look for President’s Choice Beef Hot Pot Sliced Beef Rib-Eye in the frozen meat section.
  3. This recipe contains optional raw eggs. Foods containing raw eggs may be harmful to young children, the elderly, pregnant women and people with weak immune systems.

Get more of the Chatelaine team's favourite comfort-food recipes, from pierogies to braised ribs.