Beef Sukiyaki Udon Recipe

Make the Sukiyaki Broth

In a medium pot, combine 4 cups beef broth, 1 cup water, 4 tbs soy sauce, 3 tbs mirin, 2 tbs sake, 1.5 tbs sugar, and 1 tsp dashi granules. Whisk to dissolve the sugar and dashi.

Bring the mixture to a gentle simmer over medium heat, then reduce heat to low to keep warm while you prepare other components. Taste and adjust: add 1 tbs soy sauce for more saltiness or 1 tsp sugar for more sweetness, if desired.

Prepare the Beef

If not pre-sliced, freeze beef for 15-20 minutes to firm, then slice as thinly as possible against the grain (about 1/16–1/8 inch). Arrange slices on a plate and keep refrigerated until ready to cook. Briefly pat tofu cubes dry if using.

Raw Egg Serving (optional)

If serving with raw eggs (traditional dipping method), crack each egg into a small bowl and lightly beat. Keep chilled and instruct diners to dip cooked beef/udon into raw egg before eating. (Optional: use soft-poached or onsen eggs instead.)

Prep Vegetables

Cut napa cabbage into roughly 1-inch strips so they wilt quickly. Clean and trim mushrooms: slice shiitake, trim and separate enoki. Slice green onions into 2-inch lengths on the diagonal. Julienne carrot into thin matchsticks.

Cook Udon

Bring a separate pot of water to a boil and cook udon noodles according to package instructions (usually 2–3 minutes for fresh, 6–8 for frozen). Drain and rinse briefly under warm water to loosen; toss with 1 tsp sesame oil to prevent sticking and set aside.

Assemble & Simmer Vegetables

Heat a large wide skillet or shallow pot over medium heat and add 1 tsp vegetable oil. Add sliced garlic and ginger and sauté 30 seconds until fragrant (do not brown). Add napa cabbage, carrots, shiitake and enoki mushrooms, and tofu cubes; briefly stir to combine. Pour 2 cups of the prepared sukiyaki broth into the skillet to start simmering the vegetables. Cover and simmer 3–5 minutes until cabbage begins to wilt and vegetables are tender-crisp.

Finish in Broth

Add cooked udon to the skillet along with remaining broth (or add as needed to reach desired soupiness). Stir gently to heat through and combine flavors, simmer 1–2 minutes until noodles are fully warmed and have absorbed some broth.

Cook Beef Briefly: Push noodles and vegetables to the side of the pan. Increase heat slightly. Lay thin beef slices in a single layer and sear briefly 10–20 seconds per side, then stir into the noodle-vegetable mixture. Alternatively, dip slices in simmering broth one or two at a time until just cooked (this preserves tenderness).

Adjust Seasoning: Taste the broth and add additional soy sauce, mirin, or a pinch of sugar if needed. If you want more depth, add 1 tsp toasted sesame oil.

Serve: Portion sukiyaki udon into bowls. Garnish with sliced green onions, toasted sesame seeds, and a light sprinkle of shichimi togarashi if using. Serve raw beaten eggs or soft-poached eggs on the side for dipping if desired.

Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently on the stovetop; add a splash of water or broth to loosen the sauce before serving.