Sukiyaki Recipe
and Low Carb Japanese Noodles

A sukiyaki recipe is a one pot meal served at traditional Japanese restaurants.

Sukiyaki is made with thinly sliced beef, vegetables of choice, tofu, and low carb Japanese noodles.

Low carb Japanese noodles are known as Shirataki noodles by most people. 

They are a gluten free low carbohydrate noodle that you can use in your one pot meals.  Low carb Japanese noodles are also called yam or Konjac noodles.

One pot meals like sukiyaki are usually made with Konjac noodles that you may find at oriental grocery stores.

A sukiyaki recipe is usually made with a fattier cut of beef like Kobe or ribeye.  And Japanese vegetables like lotus root can be included.

Even though one pot meals like sukiyaki are generally lower in carbs, it is cooked in a sauce usually made from soy sauce, sugar, and sake or mirin (a sweet rice wine). 

However, if you make your own sukiyaki - you can control the amount of sugar and the type of sugar used in this Japanese one pot meal.

Sukiyaki Recipe

One pot meals such as sukiyaki recipes are traditionally cooked in a cast iron pot, but you can use a large skillet.


  • Kobe or Ribeye Beef (thinly sliced)
  • Konjac Noodles (rinsed)
  • Organic Firm Tofu (thickly sliced)
  • Your Choice of Chopped Vegetables (green onions, napa cabbage, shitake mushrooms, enoki mushrooms, etc.)
  • Pre-made Sukiyaki Sauce (basically sugar, soy sauce, & saki - boiled for 1 minute)


  1. Heat your oil to medium-high heat in a cast iron or other cooking vessel.
  2. Sear the meat first, then add a little sukiyaki sauce.
  3. Add in the tofu, chopped vegetables, and Konjac noodles - add more sukiyaki sauce to taste.
  4. Keep the Konjac noodles away from the beef (or it will toughen up the meat).
  5. Simmer sukiyaki for a few minutes (with a lid on) or stir vegetables until tender.

Japanese people like to dip the cooked sukiyaki ingredients into beaten raw eggs - it is used like a dipping sauce for sukiyaki.

My mother would make sukiyaki every once in a while when we were growing up and my father would always crack a raw egg on the top of his sukiyaki.

Sadly, after the "germ" police started up with a campaign to make people afraid of consuming raw eggs - he stopped eating a raw egg with his sukiyaki.

And that is probably what made this dish so special.  Of course, you only want to eat raw organic eggs or pastured eggs which are known for having an orange egg yolk.

Low Carb Japanese Noodles
aka Shirataki Noodles

Shirataki noodles just are a brand name of low carb Japanese noodles made from the root of the Konjac plant.  There are more traditional brands - if you search. 

Shirataki noodles are very popular in the keto community because they are very low in carbs. 

You could make a keto Japanese noodle dish and use a rich pork broth to flavor this low carb meal.

Be aware that the glucomannan or the fiber found in these noodles can expand rapidly.

This can trigger satiety, but can also create digestive distress.

On the bright side, this fiber is known to feed the good bacteria in your gut.  And it's probably best to eat these low carb noodles in moderation with nutrient dense foods.

Low carb Japanese noodles used in sukiyaki recipes tend be white or translucent in color, but they can also be dark in color.

Konjac noodles have no real taste and instead absorb the flavor of the sauce they are cooked in.

How to Prepare Shirataki Noodles

BTW, cooking Konjac noodles next to meat is not a good idea because they will release calcium ions which will then toughen up the meat. 

These low carb noodles are somewhat chewy and are a gelatinous type of noodle which is usually sold packed in water, but can also be sold dry.

You'll find Japanese low carb noodles at most grocery stores these days.

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