Sukiyaki

From WikiMD.org
Jump to navigation Jump to search

Sukiyaki

Sukiyaki (pronunciation: soo-kee-yah-kee) is a popular Japanese hot pot dish which is often cooked and served at the table, similar to fondue. It consists of thinly sliced beef or other meats, slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a shallow iron pot in a mixture of soy sauce, sugar, and mirin.

Etymology

The term "Sukiyaki" comes from the Japanese word "suki" (meaning "spade") and "yaki" (meaning "grill"). The dish was traditionally prepared in a farmer's iron spade, hence the name.

Ingredients

The main ingredients of Sukiyaki include:

Preparation

Sukiyaki is typically prepared at the table over a portable gas burner. The ingredients are cooked in the pot, and people can pick out what they want and eat straight from the pot. In some regions of Japan, a raw beaten egg is served as a dipping sauce for the cooked ingredients.

Variations

There are two main styles of Sukiyaki: Kanto style and Kansai style. The Kanto style involves simmering all of the ingredients together in the pot with the sauce. The Kansai style involves grilling the meat first, then adding the sauce and other ingredients.

Related Terms

  • Nabe: A term for Japanese hot pot dishes, including Sukiyaki.
  • Shabu-shabu: Another Japanese hot pot dish, similar to Sukiyaki but with a different cooking style and dipping sauce.

External links

Esculaap.svg

This WikiMD dictionary article is a stub. You can help make it a full article.


Languages: - East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski