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Sukiyaki is a classic Japanese dish that embodies the essence of comfort food. This flavorful hot pot dish, often enjoyed during the colder months, brings together thinly sliced beef, vegetables, tofu, and noodles in a savory-sweet broth. Cooked and served at the table, sukiyaki is not just a meal but a communal experience that encourages sharing and togetherness. Whether you’re new to Japanese cuisine or a seasoned enthusiast, making sukiyaki at home is a rewarding and delicious endeavor.
Sukiyaki is a beloved Japanese hot pot dish that has deep cultural roots, often associated with family gatherings and special occasions. It became widely popular in Japan during the Meiji era (late 19th century), a time of rapid modernization and Western influence. Before this period, eating meat was rare in Japan due to centuries of Buddhist dietary restrictions. However, as Japan opened up to the world, Western practices, including meat consumption, began to take hold.
Sukiyaki reflects this culinary shift, blending Japanese flavors with Western ingredients, particularly beef, which is a central component of the dish. The name “sukiyaki” is believed to derive from “suki” meaning “spade” and “yaki” meaning “grilled“, as early versions of the dish were prepared by grilling meat on farm tools. Today, sukiyaki is cooked in a shallow iron pot, combining thinly sliced beef, tofu, mushrooms, vegetables, and noodles, all simmered in a savory-sweet broth made from soy sauce, sugar, and mirin.
Sukiyaki
Sukiyaki is a traditional Japanese dish that is cooked and served in a shallow iron pot. The dish consists of thinly sliced beef simmered with a variety of vegetables, tofu, and shirataki noodles in a broth made from soy sauce, sugar, and mirin. The ingredients are typically arranged in the pot in an aesthetically pleasing way and cooked at the table, allowing diners to pick and choose their preferred bites as they cook. The beef, usually marbled and tender, absorbs the flavors of the broth, while the vegetables and tofu provide a balance of textures and tastes. Sukiyaki is often served with a raw egg for dipping, which adds a rich and velvety finish to each bite.
Tools and Equipment
- Shallow iron pot or sukiyaki pan
- Portable gas stove (for table cooking)
- Cutting board
- Sharp knife
- Tongs or chopsticks
- Ladle
- Small bowls (for serving)
- Whisk (for beating eggs)
Ingredients
For the Sukiyaki Broth:
For the Sukiyaki:
Step-by-Step Instructions
- In a medium saucepan, combine the soy sauce, mirin, sake, sugar, and water. Bring the mixture to a simmer over medium heat, stirring to dissolve the sugar. Once the sugar has dissolved, remove the broth from the heat and set it aside.
- Place the sukiyaki pan or shallow iron pot on a portable gas stove at the center of the dining table. Arrange all the prepared ingredients—beef, tofu, vegetables, and noodles—around the table so they are easily accessible.
- Pour a portion of the sukiyaki broth into the pan and bring it to a simmer over medium heat. Start by adding some of the beef slices to the broth, spreading them out so they cook evenly. As the beef begins to cook, add some of the vegetables, tofu, and noodles to the pan, arranging them in sections.
- Allow the ingredients to cook in the simmering broth, turning them occasionally with tongs or chopsticks. As the ingredients cook, diners can serve themselves directly from the pot, dipping the cooked beef and vegetables into raw egg (if using) before eating. Continue to add more broth and ingredients to the pot as needed throughout the meal.
- Once most of the ingredients have been cooked and enjoyed, add any remaining broth to the pot and let it reduce slightly. This creates a rich and flavorful sauce that can be enjoyed with the last bites of tofu, vegetables, and noodles.
Servings 4
- Amount Per Serving
- Calories 324.3kcal
- % Daily Value *
- Total Fat 7.49g12%
- Saturated Fat 4.77g24%
- Cholesterol 59.63mg20%
- Sodium 2302.26mg96%
- Potassium 543.15mg16%
- Total Carbohydrate 35.88g12%
- Dietary Fiber 5.45g22%
- Sugars 18.67g
- Protein 30.36g61%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Please note that the nutritional values provided are approximate and may vary depending on the specific ingredients and portion sizes used. It's always best to double-check with your specific ingredients and measurements for accurate nutritional information.
Note
Tips and Variations:
- Vegetarian Sukiyaki: For a vegetarian version, omit the beef and increase the amount of tofu and vegetables. You can also add extra mushrooms or include a variety of other vegetables like bok choy or spinach.
- Spicy Sukiyaki: Add a bit of heat by incorporating sliced chili peppers or a splash of chili oil to the broth.
- Seafood Sukiyaki: Substitute thinly sliced beef with seafood such as shrimp, scallops, or white fish for a different take on the traditional recipe.
- Sukiyaki Donburi: Use any leftovers to create a sukiyaki donburi (rice bowl). Simply spoon the sukiyaki ingredients over a bowl of steamed rice and drizzle with the remaining broth.
Serving Suggestions:
- Traditional Serving: Serve sukiyaki with steamed white rice on the side to soak up the rich broth and balance the flavors.
- Raw Egg Dipping Sauce: Crack a raw egg into a small bowl, whisk it lightly, and use it as a dipping sauce for the cooked beef and vegetables. The egg adds a creamy texture and enhances the flavor.
- Paired Drinks: Sukiyaki pairs well with light, dry sake or a cup of green tea. For a more Western pairing, a light red wine such as Pinot Noir complements the dish.
Allergen Information:
- Soy: The broth typically contains soy sauce, which is a common allergen. Gluten-free soy sauce or tamari can be used as a substitute for those with soy or gluten sensitivities.
- Eggs: Sukiyaki is often served with raw or lightly cooked eggs for dipping. Those with egg allergies should omit this component.
- Wheat: Soy sauce contains wheat, which may be an issue for those with gluten intolerance or celiac disease. Use gluten-free alternatives if needed.
- Tofu: Contains soy, which is an allergen for some. Substitute with other protein sources if necessary.
Wine or Drink Pairing:
- Sake: A warm or room-temperature sake pairs beautifully with sukiyaki, complementing the sweet and savory flavors.
- Red Wine: A light to medium-bodied red wine, such as Pinot Noir, matches well with the beef and the rich broth.
- Green Tea: For a non-alcoholic option, green tea offers a refreshing contrast to the richness of the dish.
Storage and Leftovers:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stove to prevent overcooking.
- Freezing: Sukiyaki is not ideal for freezing as the texture of the vegetables and tofu may change. It’s best enjoyed fresh.
- Reheating: Reheat slowly in a pot over low heat. Add a bit of broth or water if the dish has thickened during storage.
