The Japanese traditionally set each ingredient individually in one common pot or serving bowl. Each diner creates their own bowl of meat, vegetables, and noodles. This is my take on a flavorful, favorite, beautiful Japanese dish that we love. I do not add the traditional tofu, but feel free to add 8 ounces of fried tofu cubes.


Recipe Summary

30 mins
50 mins
20 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Rinse with cool water to stop the cooking process and set aside.

  • Heat a wok over medium-high heat and add oil. Sear beef slices in the pan until browned, about 3 minutes. Add sugar, soy sauce, sake, white wine, and white pepper. Add cabbage, celery, mushrooms, and scallions and cook 10 to 15 minutes more.

  • Adjust seasoning if necessary with additional soy sauce, wine, sake, or sugar.

Cook's Notes:

If mirin is available, substitute it for the 4 tablespoons of white wine and 1 tablespoon sugar.

Kikuna or shungika are edible chrysanthemum leaves that are traditionally used in sukiyaki and other Japanese soups and stews. I have substituted celery for 1 bunch of kikuna. Arugula is also a good substitution.

Feel free to use glass noodles in place of the udon.

Nutrition Facts

595 calories; protein 31.3g; carbohydrates 82.3g; fat 11.4g; cholesterol 48.9mg; sodium 1969mg. Full Nutrition