Authentic Sukiyaki Sauce Recipe – How to Make the Perfect Japanese Hot Pot Broth

The Secret to a Perfect Sukiyaki Sauce

Sukiyaki, one of Japan’s most beloved hot pot dishes, is all about the sauce. A rich and umami-packed sukiyaki sauce can elevate a simple bowl of beef and vegetables into a deeply satisfying meal. The key to making an authentic and flavorful Japanese sukiyaki sauce lies in its balance of soy sauce, mirin, sake, and a touch of sweetness. Today, I’ll show you how to make this simple yet essential sukiyaki sauce using just a few key ingredients.

I created this recipe because I often found that sukiyaki was too strong in flavor when I ate it. I wanted a milder, more balanced taste that is easy to eat while still delivering a deep umami flavor.

Since I’m from Kansai, the western region of Japan known for its lighter and more delicate seasoning, I prefer using kombu dashi alone for a delicate yet deep umami. The kombu-based dashi enhances the rich aroma of the broth.

The best part? This recipe is easy to follow, even if you’re new to Japanese cooking. On a cold day, this comforting hot pot dish is perfect—it’s rich, flavorful, and will warm both your body and your heart.

For more details on Japanese broth preparation, check out my full guide here: Japanese Broth Guide.

Why This Sukiyaki Sauce Works

✔ Balanced umami – The perfect blend of soy sauce, mirin, sake, and sugar enhances the natural flavors of the beef and vegetables.
✔ Simple ingredients – No need for complicated seasonings—just a few staples create a delicious sauce.
✔ Versatile base – Use this sauce for sukiyaki, yakiniku dipping sauce, or even as a marinade.

Classic Sukiyaki Sauce Recipe

Ingredients (Serves 4)

A. Sukiyaki Base Sauce

• Soy sauce – 100ml

• Sake – 100ml

• Mirin – 100ml

• Granulated Sugar (Zarame) – 35g

• Grated Onion – 1/2 medium onion (for added sweetness & depth, and to help tenderize the meat)

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B. Kombu Dashi (Stock)

• Water – 600ml

• Kombu (dried kelp) – 6g

Why Use Zarame Sugar?

Zarame sugar is coarser than regular granulated sugar and dissolves more slowly, allowing the flavors to develop gradually in the sauce. This results in a deeper and richer sweetness that enhances the umami of the sukiyaki. Additionally, zarame contributes to the glossy sheen of the sauce, giving the dish its signature appearance. If zarame is unavailable, coarse granulated sugar or raw sugar can be used as a substitute.

Instructions

1. Prepare the Sukiyaki Sauce

• In a bowl, mix all ingredients in section A until the sugar is dissolved.

2. Prepare the Kombu Dashi

• Place kombu in 600ml of water and let it soak for about 30 minutes.

• Heat the water gently and remove the kombu just before it reaches a boil.

3. Cook the Sukiyaki

• First, heat the pot and add beef fat to coat the bottom. Then, add the thinly sliced beef and sear it until slightly browned. Pour in the sukiyaki sauce (A) and let the meat absorb the flavor while caramelizing slightly.

• Next, add the vegetables and pour in the kombu dashi (B). Let everything simmer together until the vegetables are tender and infused with flavor.

Best Toppings for Classic Sukiyaki

Want to take your sukiyaki to the next level? Try these delicious additions:

🥩 Thinly sliced beef – The star ingredient, absorbing the sauce beautifully.

🥚 Raw egg dip – Traditional Japanese style for extra richness.

🥬 Shungiku (Chrysanthemum Greens) – Adds a slight bitterness that balances the sweetness of the sauce.

🍄 Shiitake & Enoki Mushrooms – Soak up the flavors of the broth.

🧆 Tofu & Shirataki Noodles – Perfect for absorbing the delicious sauce.

FAQ – Your Sukiyaki Sauce Questions Answered

Can I make this sauce in advance?
Yes! You can store it in the fridge for up to 3 days or freeze it for up to 1 month.

Can I make it vegetarian?
Absolutely! Use kombu and dried shiitake dashi instead of bonito-based dashi for a fully plant-based sauce.

Share Your Sukiyaki Creations

Tried this recipe? I’d love to see your sukiyaki bowls! Tag me on Instagram at @yukijapanesecooking_class and use the hashtag #yukijapanesecookingclass so I can check out your delicious creations.

#HappyCooking 🇯🇵✨

For more details on Japanese broth preparation, check out my full guide here: Japanese Broth Guide.