Sukiyaki
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:
- Thinly sliced beef: The beef used in Sukiyaki is usually a high-quality cut such as sirloin or rib eye, and is sliced very thinly.
- Tofu: Firm tofu is a common ingredient in Sukiyaki.
- Noodles: Udon or Shirataki noodles are often used in Sukiyaki.
- Vegetables: Common vegetables used include Chinese cabbage, shiitake mushrooms, and green onions.
- Sauce: The sauce, also known as "warishita", is a sweet and savory mixture of soy sauce, sugar, and mirin.
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
- Medical encyclopedia article on Sukiyaki
- Wikipedia's article - Sukiyaki
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