Japanese · main
Sukiyaki (すき焼き)
Sukiyaki (すき焼き) reads umami 7.0, sweetness 5.1 and salinity 4.5 on Palate's 0–10 flavor X-ray — a Japanese main, about 55 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 7.7 / 10
- Sweet & Fruity — 5.5 / 10
- Sour & Bright — 1.4 / 10
- Bitter & Earthy — 3.0 / 10
- Rich & Fat — 3.7 / 10
- Aromatic & Spice — 2.4 / 10
The measured notes (of 18)
Umami 7.0 · Sweetness 5.1 · Salinity 4.5 · Richness 3.4 · Funk & Ferment 2.9 · Earthy 2.8 · Allium 2.2 · Herbaceous 2.2 · Bitterness 1.3 · Floral 1.3 · Fruity 1.3 · Sourness 1.2 · Nutty 1.1 · Citrus 0.5
What's in it (12)
- 1.5 lbs thinly sliced wagyu beef
- 14 oz firm tofu, cubed
- 7 oz shirataki noodles
- 1/4 head napa cabbage, cut into pieces
- 2 leeks, sliced
- 4 shiitake and 1 bunch enoki mushrooms
- 1 bunch chrysanthemum greens
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 2 tbsp sugar
- 4 raw eggs for dipping
Time & effort: about 55 min (50 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 122.8 kcal, 10.4 g protein, 4 g fat, 11.5 g carbs
Dietary: Contains meat · Contains egg — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Melt fat in a cast-iron pot, sear a few beef slices, then season the pot with soy sauce, mirin, sake, and sugar.
- Add remaining ingredients in batches and simmer until cooked, replenishing broth as needed.
- Each diner dips pieces into a beaten raw egg before eating.
Dishes with a similar flavor shape
- Beef Sukiyaki Hot Pot — Japanese
- Oyakodon (親子丼) — Japanese
- Vegetable Tempura Udon Soup — Japanese
- Katsudon (カツ丼) — Japanese
- Beef Gyudon (Japanese Beef Rice Bowl) — Japanese
Keep reading: what umami, sweetness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.