What is sukiyaki?
Sukiyaki is a popular Japanese dish that you might enjoy if you like savory and slightly sweet flavors. It is a type of Japanese hot pot. It’s typically made with thinly sliced beef, tofu, vegetables (like mushrooms, green onions, and leafy greens), and noodles. These ingredients are cooked together in a shallow iron pot.
The key to sukiyaki is the broth, which is a mix of soy sauce, sugar, and mirin (a sweet rice wine). This gives the dish its unique sweet and savory taste.
It’s a great meal to share with friends and family, especially during colder months.
Origins
Sukiyaki’s origins can be traced back to the Edo period (1603-1868). Initially, it wasn’t made with beef, as eating meat was largely prohibited due to Buddhist influences. Instead, people used fish or vegetables, cooking them on a plow blade (called “suki” in Japanese) over an open fire.
Evolution
In the late 19th century, during the Meiji Restoration, Japan opened up to Western influences, and meat consumption became more common. Sukiyaki evolved to include beef, which was a significant change. The dish became popular as a symbol of modernization and Westernization.
Regional Variations
There are two main styles of sukiyaki in Japan:
- Kanto Style (Eastern Japan): Ingredients are simmered in a mixture of soy sauce, sugar, and mirin (a sweet rice wine).
- Kansai Style (Western Japan): Ingredients are first grilled in the pot, then other ingredients and a sweetened soy sauce broth are added.
Modern Day
Today, sukiyaki is enjoyed across Japan and internationally. It’s often cooked at the table, with diners dipping the cooked ingredients into raw beaten eggs before eating. This communal cooking and eating style makes it a popular choice for gatherings and celebrations.
I hope this gives you a good understanding of sukiyaki’s history! Have you ever tried it before?
Sukiyaki
Equipment
- blender
- knife
- cutting board
- Bowl for mixing seasonings
- Measuring cup
- tablespoon
- Large deep pot
- spatula
Ingredients
Sukiyaki ingredients
- 1 pack firm tofu
- Half a Chinese cabbage
- 2 long green onions
- 1 pack enoki mushrooms
- 1 carrot
- 1 pack shirataki noodles konjac noodles
- You can use any vegetables you like for a delicious result.
Seasonings for Sukiyaki
- 1/4 cup soy sauce
- 1/3 cup cooking sake
- 1/3 cup mirin
- 1 tablespoon sugar
Side Dishes
- Boiled udon noodles or cooked rice
Instructions
Ingredients for 4 servings Ingredients for Sukiyaki
- Drain the tofu and cut it into eight pieces.
- Separate the white and green parts of the Chinese cabbage and long green onions.
- Roughly chop the cabbage and thinly slice the onions diagonally.
- Thinly slice the carrot or use a peeler to make thin strips.
- Remove the base of the enoki mushrooms and separate them into small bundles.
- Open the shirataki noodles, drain them in a colander, and rinse with water.
- In a large deep pot or frying pan, add the tofu and cook until browned. Flip with a spatula to brown both sides.
- While the tofu is cooking, mix the soy sauce, mirin, sake, and sugar together.
- Once the tofu is browned, remove it from the pot. Add the shirataki noodles to the pot and dry-fry them until the moisture evaporates. Then add the white parts of the cabbage and onions, and cook until browned.
- Finally, add the enoki mushrooms and carrot, and lightly cook.
- Once all the vegetables are cooked, return the tofu to the pot. Arrange the ingredients neatly for a better presentation.
- Pour the seasoning mixture over the ingredients, cover with a lid, and simmer over medium heat for 5-10 minutes.
- Serve in small bowls. It’s recommended to eat with cooked rice. You can also add boiled udon noodles to the remaining broth and simmer for a delicious finish.
Storage
- If you have leftovers, you can store them in an airtight container in the refrigerator for 2-3 days. The leftover broth can be used to cook more vegetables, which will also taste delicious.
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