How to make Pork mince and Tofu sukiyaki 豚ひき肉と豆腐のすき焼き

Have You Ever Tried Sukiyaki with Pork Mince and Tofu Instead of Beef?

When most people hear “sukiyaki,” they think of thinly sliced beef and raw egg dipping sauce. But did you know that you can make a quick, healthy version using pork mince and tofu? It’s lighter, faster, and just as comforting. Plus, you only need one pan and about 10 minutes to make it. Curious? Let’s dive into this unique twist on a Japanese classic.

Table of Contents

Why This Recipe Is Special

• Time-Saving: It only takes about 10 minutes to cook from start to finish.
• One-Pan Cooking: No fancy pots or long prep times needed.
• Healthy & Balanced: With lean protein, tofu, mushrooms, and onions, it’s nutritious and satisfying.
• Beginner-Friendly: Even if you’re new to Japanese cooking, you can do this easily.

Difficulty: Very Easy
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Pork Mince and Tofu Sukiyaki (豚ひき肉と豆腐のすき焼き) @JapanDishes

Essential Ingredients

Here’s what you need to make Pork Mince and Tofu Sukiyaki (豚ひき肉と豆腐のすき焼き):

Main Ingredients

• Minced Pork (200g)
  Lean, quick-cooking, and full of flavor. It absorbs the sukiyaki sauce beautifully.
• Silken Tofu (1 block, ~300g)
  Silky and soft, it balances the savory pork. You can use firm tofu if you prefer a firmer bite.
• Maitake Mushrooms (1/2 bag)
  These earthy mushrooms add a deep umami flavor. Substitute with shiitake or enoki if unavailable.
• Small Onion (as desired)
  Thin slices add sweetness and texture. Optional but recommended.

Seasoning A (for pork)

• Salt & Pepper (a little)
  Basic seasoning to bring out the pork flavor.
• Sake or Cooking Alcohol (1 tbsp)
  Helps tenderize the pork and adds aroma.
• Potato Starch (1 tbsp)
  Lightly coats the pork for a soft texture and helps the sauce cling better.
• Salad Oil (2 tsp)
  Used for stir-frying.

Sauce B (Sukiyaki Sauce)

• Soy Sauce (1 ½ tbsp)
  Adds umami and saltiness.
• Mirin (1 ½ tbsp)
  Sweet rice wine that balances the saltiness.
• Sake (1 ½ tbsp)
  Enhances flavor and adds depth.
• Water (1 ½ tbsp)
  Dilutes the sauce so it doesn’t overpower the dish.
• Grated Ginger (½ tsp)
  Adds brightness and gentle spice.

Step-by-Step Instructions

Follow these simple steps to make your own Pork Mince and Tofu Sukiyaki:

Step 1: Prepare Ingredients

• Cut tofu into bite-sized cubes.
• Tear maitake mushrooms into small chunks using your hands.
• Slice onion thinly (if using).
• Rub pork with salt, pepper, and 1 tablespoon of sake.
• Coat the pork lightly with potato starch.

Step 2: Make the Sauce

In a small bowl, mix:

• 1½ tbsp soy sauce
• 1½ tbsp mirin
• 1½ tbsp sake
• 1½ tbsp water
• ½ tsp grated ginger

Set aside. This is your sweet and savory sukiyaki base.

Step 3: Cook the Pork

• Heat 2 teaspoons of salad oil in a medium frying pan over medium heat.
• Add the coated minced pork and stir-fry until the color changes.
• Add maitake mushrooms and sliced onions. Stir-fry until soft and aromatic.

Step 4: Add Tofu and Simmer

• Gently add the tofu cubes to the pan.
• Pour in your prepared sukiyaki sauce.
• Mix gently (don’t break the tofu).
• Simmer for about 4 minutes.

Once the sauce has slightly thickened and the flavors are blended, turn off the heat.

Secrets to Success and Expert Tips

• Don’t over-stir the tofu: It breaks easily. Gently fold it in.
• Coating pork with starch helps keep it juicy and allows the sauce to cling better.
• Tear mushrooms instead of cutting to keep their texture and shape.
• Low heat simmer preserves tofu’s delicate texture and prevents sauce from evaporating too fast.

Assembly: How to Serve It Beautifully

This dish is best served hot, right from the pan. Here’s how to build a beautiful meal:

• Use a shallow Japanese bowl with a wide surface.
• Spoon the tofu and pork mixture carefully into the bowl.
• Garnish with sliced green onions or a sprinkle of sesame seeds.
• Serve with a bowl of steamed rice on the side.

Pork Mince and Tofu Sukiyaki (豚ひき肉と豆腐のすき焼き) @JapanDishes

Storage and Make-Ahead Tips

This dish is great for meal prep and can be made in advance.

• Refrigerate in an airtight container for up to 3 days.
• Reheat gently in a pan over low heat or microwave for 1–2 minutes until warm.
• Freeze only the pork and sauce mixture—tofu may change texture after freezing.

To make ahead:

• Prepare and cook the pork and mushrooms in advance.
• When ready to serve, just add tofu and simmer fresh for 5 minutes.

Recipe Variations

Want to change things up? Try these fun variations:

• Add udon noodles: Toss cooked udon into the pan for a hearty one-bowl meal.
• Swap pork for chicken mince for a lighter version.
• Add spinach or komatsuna at the end for color and nutrients.
• Use firm tofu if you like a more chewable texture.
• Make it vegetarian by using soy mince and omitting meat-based seasonings.

Health Benefits

This recipe is not just tasty—it’s good for your body, too.

• Pork mince is high in protein and B vitamins.
• Tofu provides calcium, protein, and plant-based nutrients.
• Maitake mushrooms support immunity and digestion.
• Low in oil and sugar, especially if you reduce the mirin or use light soy sauce.

Conclusion

Pork Mince and Tofu Sukiyaki (豚ひき肉と豆腐のすき焼き) is proof that Japanese cooking doesn’t have to be complicated. With just a few ingredients and 10 minutes, you can enjoy a dish that’s flavorful, healthy, and comforting. Try it tonight, and you might just discover a new weeknight favorite. Don’t forget to serve it with rice and a smile!

FAQs

Q1: Can I use firm tofu instead of silken tofu?

Yes! Firm tofu holds its shape better and is easier to stir. Silken tofu is softer and creamier.

Q2: Can I make this without mushrooms?

Yes, but mushrooms add depth. Try substituting with sliced carrots or spinach if you don’t have mushrooms.

Q3: Is this dish gluten-free?

Not by default. Soy sauce contains wheat. Use gluten-free tamari instead to make it gluten-free.

Q4: Can I use ground chicken instead of pork?

Absolutely! Ground chicken or even turkey works great in this recipe.

Q5: How can I store leftovers?

Cool completely and store in the fridge for up to 3 days. Reheat gently before serving.

Q6: Is this kid-friendly?

Yes! The sauce is sweet and savory without being spicy, making it great for children.

Q7: Can I make it spicy?

Yes. Add chili flakes or chili oil during cooking or before serving.

Q8: What rice should I serve it with?

Japanese short-grain white rice is best. You can also use brown rice or mixed grains for a healthier option.

Let us know if you try this comforting, simple dish. And if you’re looking for more easy Japanese recipes, check out our other guides like:

• Okra Beef Roll オクラビーフロール
•  Japanese Potato Salad ポテトサラダ

If you dream of traveling in Japan—walking ancient pilgrimage trails, tasting real local dishes, or keeping up with the latest happenings—then I encourage you to check out this article: 7 Reasons the Kumano Kodo Is a Life‑Changing Trail. It’s a wonderful read for anyone who wants travel tips, food ideas, and a deeper connection to Japan’s culture and scenery.