Japanese Beef Sukiyaki with Tofu and Vegetables

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Thinly sliced ribeye simmered in a savory-sweet sukiyaki broth with tofu, mushrooms, and leafy greens. This Japanese-inspired beef recipe, ready in about 40 minutes, pairs ribeye, firm tofu, shiitake mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 4 Japanese cuisine 460 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 pound, thinly sliced ribeye
8 oz, cut into 1-inch cubes firm tofu
6, stems removed and sliced shiitake mushrooms
2 cups, chopped napa cabbage
3, sliced diagonally green onions
1 cup (mix 1/2 cup soy sauce, 1/4 cup mirin, 1/4 cup sugar, 1/4 cup sake) sukiyaki sauce
1 tbsp vegetable oil
1 cup water
8 oz, cooked udon noodles

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a deep skillet or sukiyaki pan, heat 1 tbsp vegetable oil over medium heat. Add 1 pound thinly sliced ribeye and sauté briefly until just starting to brown, about 2 minutes.
Step 2: Pour 1 cup sukiyaki sauce (made from 1/2 cup soy sauce, 1/4 cup mirin, 1/4 cup sugar, 1/4 cup sake) and 1 cup water into the pan, stirring to combine and bring to a simmer.
Step 3: Add 8 oz firm tofu cubes, 6 sliced shiitake mushrooms, 2 cups chopped napa cabbage, and 3 sliced green onions to the pan. Simmer gently for 8-10 minutes until vegetables soften and flavors meld.
Step 4: Add 8 oz cooked udon noodles to the pan, tossing gently to coat with the sauce and warming through for 2 minutes.
Step 5: Serve hot directly from the pan in shallow bowls, allowing diners to pick their favorite ingredients.