The Hot Pot Japan Gathers Around With a Bowl of Raw Egg

Sukiyaki is Japan's sweet-savory beef hot pot, cooked at the table and dipped in beaten egg; this guide explains its history, regional styles, and how to enjoy it.

Updated October 19, 2026 | By Tokyo Paul

Quick answer: Sukiyaki is a Japanese nabemono (hot pot) in which thin slices of beef, tofu, and vegetables simmer at the table in a shallow iron pot with a sweet soy-based sauce. Each bite is traditionally dipped in raw beaten egg. It took shape in the Meiji era and is especially popular in cold weather and at celebrations.

What sukiyaki is

Sukiyaki is a nabemono, the Japanese word for a dish cooked in a pot at the table and shared by everyone seated around it. Thin slices of beef are the star, joined by tofu, leafy greens, mushrooms, and noodles, all simmered in a shallow iron pan in a sauce made from soy sauce, sugar, and mirin (sweet rice wine). The sauce is deliberately sweeter than most Japanese stews, giving the dish its signature sweet and savory character.

What sets sukiyaki apart is the bowl of raw beaten egg that each person receives. Hot morsels are lifted from the pot, dipped, and eaten. The egg cools the food, softens the sweetness, and adds a silky coating. Because the cooking happens in front of the diners, the meal is as much a social event as a menu item.

How beef came to the table

Beef was not a regular part of the Japanese diet for much of history. Buddhist influence over many centuries discouraged eating the meat of four-legged animals, although exceptions existed. The situation changed in the second half of the nineteenth century, when Japan opened to wider contact with other countries and meat eating became more common during the Meiji era (1868 to 1912).

Beef dishes cooked in a pot, often called gyunabe (beef pot), became fashionable symbols of the new age, and sukiyaki grew out of that family. The sweet soy seasoning was a natural fit for the Japanese palate, and the dish is still described as a fairly recent addition to Japanese cuisine compared with much older traditions. By the early twentieth century the dish was well known, and it became one of the Japanese dishes best known to visitors from abroad.

Sukiyaki also lent its name to a popular song. In 1961, a Japanese pop song was released overseas under the English title "Sukiyaki" because the word was easy for foreign audiences to remember, even though the lyrics have nothing to do with food. For many people abroad, that song was their first encounter with the word.

Two regional styles

Eastern and western Japan prepare sukiyaki differently. In Kanto (the Tokyo region), cooks first heat warishita, a ready-made blend of soy sauce, sugar, mirin, sake, and often dashi, in the pot. The meat and vegetables then simmer together in that liquid, producing an evenly seasoned broth.

In Kansai (the Osaka and Kyoto region), the approach is more hands-on. The pot is oiled or greased with beef fat, the meat is seared first, and sugar, sake, and soy sauce are added directly before vegetables go in. The result is a stronger caramel flavor on the beef. A common story says that after the Great Kanto Earthquake of 1923, many Tokyo residents stayed in the Osaka area, learned the Kansai method, and brought it back home, but exact details of such influence are hard to measure.

The ingredients on the plate

A sukiyaki set arrives as an arrangement of raw ingredients on large plates. Besides beef, the standard cast includes grilled or firm tofu, negi (long green onion), and shungiku (edible chrysanthemum greens), which add a pleasing bitterness and aroma. Napa cabbage, shiitake and enoki mushrooms, and shirataki, thin noodles made from konnyaku (konjac), complete the pot.

Diners add items in stages rather than all at once so the flavors layer and everything cooks properly. Hardier vegetables go in first and delicate greens last. Fatty marbled beef is prized for its tenderness, and thinner slices cook within seconds. Near the end of the meal, udon noodles or mochi are often added to absorb the remaining broth, which turns a strongly flavored liquid into a satisfying finish.

The raw egg dip

Eggs for dipping are a signature of sukiyaki. Each guest cracks an egg into a small bowl, beats it lightly with chopsticks, and dips the hot food into it. The egg lowers the temperature so mouths are not burned, softens the strong sugar-and-soy seasoning, and adds richness.

Japan has a well-known habit of eating raw egg, and eggs sold in Japan for eating raw are commonly handled with that use in mind. Visitors who are unsure can ask staff, skip the egg, or dip lightly in the broth instead. Anyone who is pregnant, elderly, very young, or has a weakened immune system should follow local health guidance on raw eggs and consult a doctor. This guide shares general cultural information, not professional advice.

Sukiyaki, shabu-shabu, and when to eat them

Sukiyaki is often compared to shabu-shabu, another beef hot pot. Shabu-shabu was created later, in the twentieth century, and uses very thin beef swished in simmering water or dashi and then dipped in sesame or ponzu sauce. It is lighter and more savory, while sukiyaki is sweeter and richer.

Sukiyaki is a winter and celebration dish. It appears at year-end parties called bonenkai, at New Year gatherings, and at family dinners where a good cut of beef is a treat. In Japan, restaurants range from casual chains to refined specialty rooms with private tatami seating, where staff may cook the first batch for guests. Check current menus and reservation rules, as prices vary widely. At home, a portable gas burner and a wide shallow pan are enough.

Tips for guests and home cooks

Wait for the pot to be ready, listen to staff or the host about when to add ingredients, and use the serving chopsticks if provided instead of your own for taking raw items. Cook beef lightly, since it tastes best tender, and keep an eye on the sweetness; if the broth becomes too strong, a splash of water or dashi will balance it. Rice is a common companion because it steadies the sweetness.

Allergens include beef, soy, wheat, egg, and sometimes fish-based dashi. Vegetarians can make a similar pot using tofu, mushrooms, and a plant-based dashi, though the traditional recipe uses beef. Leftovers should be handled carefully, since the raw egg and uncooked meat require careful hygiene. Follow local food safety guidelines for cooking temperatures and storage when cooking at home.

Frequently Asked Questions

Why do you dip sukiyaki in raw egg?

The beaten raw egg cools the hot beef and vegetables, mellows the sweet and salty sauce, and adds a smooth, rich coating. It is a long-standing custom in Japan. Anyone who prefers not to eat raw egg can skip it and eat the food straight from the pot or use a little broth.

What is the difference between sukiyaki and shabu-shabu?

Sukiyaki simmers beef and vegetables in a sweet soy-based sauce and is dipped in raw egg. Shabu-shabu cooks very thin beef by swishing it in plain simmering water or dashi, then dipping it in sesame or ponzu sauce. Sukiyaki is sweeter and richer, while shabu-shabu tastes lighter and more savory.

What is the Kanto style versus the Kansai style?

In Kanto, the broth (warishita) is prepared first and the meat and vegetables simmer together in it. In Kansai, the beef is seared first, then seasoned with sugar, sake, and soy sauce before vegetables are added. Both are popular, and many restaurants simply follow their own house style.