Sukiyaki

Sukiyaki is a Japanese hot pot dish prepared in a shallow pot at the table.

Sukiyaki is a Japanese hot pot dish prepared in a shallow pot at the table. It typically features thinly sliced beef, vegetables, tofu, and noodles simmered in a sweet-savory sauce made with soy sauce, sugar, and mirin, and is often eaten with raw beaten egg. It belongs to the nabemono tradition and is commonly associated with winter and year-end gatherings in Japan.

Overview

Sukiyaki is a Japanese one-pot meal prepared and eaten communally at the table. It belongs to the nabemono tradition and is known for its sweet-salty seasoning and dipping sauce of beaten egg.

Ingredients and preparation

The dish usually includes thinly sliced beef, tofu, vegetables such as leeks and mushrooms, and sometimes noodles. These ingredients are simmered in a sauce of soy sauce, sugar, and mirin, then eaten after brief cooking in the pot.

Serving and customs

Sukiyaki is often eaten in a shared setting, with diners cooking and serving themselves from the pot. In Japan it is especially associated with cold-weather meals and year-end gatherings.

Etymology and history

Sukiyaki is generally described as a relatively modern addition to Japanese cuisine, emerging in the late 19th century or Meiji era. The name is often explained through the Japanese words for a spade or ploughshare and for grilling or cooking.