Sukiyaki Big Bowls

"Nice and real easy traditional Japanese Style food! These bowls can be of the Ziplock type or other freezer bowls and can be used as a meal for new neighbors, a sick friend or just for you. I found this on Update 01/07/2008 I remade this and used peapods with less bamboo shoots, sliced red pepper strips with less water chestnuts, increased the garlic to 1 tsp, increased the green onions to 1/3-1/2 cup, and some crushed red pepper flakes, for that extra zing! Just a thought!"
photo by a user photo by a user
Ready In:
8 individual servings




  • Melt butter in 4 quart saucepan until sizzling; add half of steak strips.
  • Cook over medium-high heat, stirring occasionally, until lightly browned, about 3 to 4 minutes.
  • Remove meat with slotted spoon.
  • Set aside.
  • Cook remaining steak strips.
  • Return all meat to saucepan.
  • Add all remaining ingredients except 1/4 cup water, cornstarch and rice.
  • Cook, stirring occasionally, until mixture comes to a boil, about 4 to 5 minutes.
  • Reduce heat to low.
  • Cook until flavors are melded and mushrooms are tender, about 5-6 minutes.
  • Increase heat to medium-high.
  • Combine 1/4 cup water and cornstarch in small bowl.
  • Stir into steak mixture; continue cooking until mixture comes to a boil.
  • Cook 1 minute.
  • Remove from heat; let stand to cool 15 minutes.
  • Divide rice among 8 microwave-safe resealable plastic food bowls; evenly divide steak and broth mixture over rice.
  • Cover; freeze until serving time.
  • *Tip: uncooked long or medium grain rice usually triples when cooked. For 6 cups cooked rice, start with 2 cups uncooked rice.
  • **Tip: to reheat, loosley cover bowl; microwave on MEDIUM-HIGH(70%) power 4-5 minutes or until heated through.

Questions & Replies

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  1. Really liked this recipe but felt it was missing something - it tasted a little flat to me. Ate 1/2 and the other 1/2 are in the freezer, waiting for the next busy day. Will make again but will play with it!
  2. this is closer to real sukiyaki than many of the recipes here but it definitely needed the mirin that I added plus a dash of sesame oil. I used beef broth instead of the water and added minced garlic. I used some firm tofu and yam noodles. Very enjoyable. Thanks for posting. Ivy
  3. Excellent. I substituted brown sugar & used about 1/4c of rice vinegar & cooking wine. Skipped the water chestnuts & used sweet red pepper instead. One of my favorite Japanese dishes.
  4. We enjoyed this. I would add more vegetables next time, maybe broccoli and peppers.
  5. Just wonderful! I made this for dinner tonight and am full up! I had to sadly not include the bean sprouts because I didn't have any time to get them, but this recipe was just great. My whole family really enjoyed it (Which is hard to come by..) and I'm sure I will make this again. I also gave some to my boyfriend who has been kind of sick lately and it really cheered him up ^^. Thanks so much for posting this. :)


  1. this is closer to real sukiyaki than many of the recipes here but it definitely needed the mirin that I added plus a dash of sesame oil. I used beef broth instead of the water and added minced garlic. I used some firm tofu and yam noodles. Very enjoyable. Thanks for posting. Ivy
  2. Excellent. I substituted brown sugar & used about 1/4c of rice vinegar & cooking wine. Skipped the water chestnuts & used sweet red pepper instead. One of my favorite Japanese dishes.
  3. This recipe is sooooo good, almost sinfully good. I made it for the first time last night for my family and it was devoured. I made it without many of the ingredients. No onions, bamboo shoots or bean sprouts and I used garlic powder instead of fresh garlic. It was incredibly yummy. Even my picky s-year-0ld loved it.
  4. This is a delicious meal. I used to make it all the time when I was married. Time to make it again! It freezes nicely also. I did one or two things differently. I added french style green beans, and on occasion, peapods instead of the bean sprouts. The water chestnuts are so crunchy, and the bamboo shoots seem to absorb the sauce, making them tastier than usual. Have you tried partially freezing the steak to make very thin cuts more easily? It really works. I haven't had this is a long time. Glad you posted it...going shopping tomorrow for steak! Lee


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