Dish

Sukiyaki

Sukiyaki is a one-pot dish that is perfect for a cozy night in. The dish is typically made with thinly sliced beef, tofu, vegetables such as mushrooms and onions, and noodles such as udon or soba. The ingredients are cooked in a sweet and savory broth made with soy sauce, sugar, and mirin. The dish is usually served with a raw egg that is used as a dipping sauce for the beef. Sukiyaki is a popular dish in Japan and is often enjoyed during the winter months.

Asian cuisine› East Asian cuisine› Japanese cuisine

Meat Dish› Beef Dish

Origins and history

Sukiyaki originated in the Edo period in Japan and was originally made with only meat and vegetables. The dish became more popular during the Meiji period when sugar and soy sauce became more widely available. Today, sukiyaki is a popular dish in Japan and is often enjoyed during special occasions such as New Year's Eve.

Dietary considerations

Sukiyaki can be made to accommodate various dietary needs. For vegetarians, the beef can be substituted with tofu or seitan. For those with gluten sensitivities, gluten-free noodles can be used.

Variations

There are many variations of sukiyaki depending on the region of Japan. Some variations include adding seafood or using different types of meat such as pork or chicken. Some variations also use different types of vegetables such as shiitake mushrooms or spinach.

Presentation and garnishing

Sukiyaki is typically served in a cast iron pot called a nabemono. The ingredients are arranged in a circular pattern around the pot and are cooked at the table. The raw egg is usually served in a small bowl on the side. The dish is garnished with green onions and sesame seeds.

Tips & Tricks

To enhance the flavor of the broth, it is recommended to cook the beef and vegetables separately before adding them to the pot. This allows the flavors to develop more fully. It is also important to not overcook the beef as it can become tough.