Sukiyaki = Autumn leaves blown from tree

I am excited to make Sukiyaki for the first time.  I was inspired at the grocery store when I saw some thinly cut beef.  Sukiyaki is made at the table in a Japanese restaurant. To my mind, it is a very special dish to order.  It turns out to be an easy meal to make that is typically made in one cast iron pot in Japan. My favorite kind of cooking –  a little chopping a little of this and a little of that and you have a hot delicious meal.

The wind has picked up and is running about 30 miles an hour.  Everybody seems to be in a hurry in Minneapolis.  Even though we have had a reprieve from our usual October and November weather – rain and snow – it feels like everyone is preparing for impassable roads and stocking up.

When I was stuck in my hunt for the ingredients of shiritaki, yam noodles and the shiitake mushrooms I hightailed it over to United Noodles and found what I was looking for. Don’t be shy to ask, if you can’t find an ingredient because the staff helps you find things.

Japanese food is one of my favorites.  This recipe is not as complicated as Hung Lay Curry from Thailand.  (Different country and different flavors) In fact, once the cutting and assembly has been done, there you are, with a quick cooking meal.  I found all the ingredients locally.  By the way, serve this with a bowl of fluffy rice.  Bobby Flay doesn’t mention this but it is part of the traditional meal.  He did not mention when to add the noodles, which come in a package in water.  I opened it up, drained the water and added the noodles at the end, along with some bean sprouts and cooked for a few minutes more.  “When the sauce starts to boil add other ingredients. Simmer until all ingredients are softened.” Retrieved November 5, 2011

Note: Make sure you have thinly cut beef.  The beef I used was not thin enough.  You can buy a cut of meat. Freeze it and slice it thin while it is still frozen, as the reference below here suggests:

Recommended cut of beef = “1 lb Beef Strip Loin or Rib Eye, sliced 1/8″ thick *Note 1: You can always ask your butcher to slice the meat thinly for you, but for those DIY types, put the meat in the freezer for 2-3 hours to firm it up, then slice it using smooth, long strokes slicing across the end grain.” Retrieved November 5, 2011

Retrieved on November 5, 2011.



  • 1/2 cup soy sauce
  • 2 tablespoons sugar
  • 1 cup soup stock
  • 1/4 cup mirin
  • 1 pound thinly sliced beef meat
  • 1/4 cup sugar
  • 2 medium onions, sliced
  • 4 ounces yam noodles (shirataki)
  • 1 cup sliced bamboo shoots
  • 2 stalks celery, sliced
  • 1 cup soaked, rinsed and sliced shiitakes
  • 1 cube tofu, cut into 1-inch pieces
  • 1 bunch green onions, cut into 2-inch lengths
  • 2 leaves Napa cabbage, sliced
  • 2 tablespoons oil


Saute Beef

Mix soy sauce, sugar, stock, and mirin together in a bowl. Arrange meat and vegetables on a large platter. Heat an electric skillet to 375 degrees F.

Add oil to the skillet and heat. Brown meat in the oil, adding sugar slowly. Move the meat to the corner of the skillet when well browned. Add other vegetables, keeping each separate. Add sauce and cover. Bring to a boil and cook for 2 minutes. Uncover and turn all ingredients while cooking 2 minutes more. Serve on small plates.

Sukiyaki Vegetables

Bobby Flay Recipe courtesy Tomoko Moriguch


Shirataki - Yam Noodles


Total Time:


30 min



20 min


10 min


3 to 4 servings




About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Credits: Do not own a microwave oven and never have. Do not own a food processor. Chopped veggies in a Zen monastery for a weekend. (Seriously) Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
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