Sukiyaki

Sukiyaki is a popular Japanese dish that is often served in the colder months. It is a type of nabemono, or one-pot dish, that is cooked and served at the table. Sukiyaki is typically made with thinly sliced beef, which is 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. The ingredients are usually dipped in a small bowl of raw, beaten eggs after being cooked in the pot, and then eaten.

History

The term "sukiyaki" comes from "suki" (meaning spade in Japanese) and "yaki" (meaning grilled). The dish was named after the practice of grilling the ingredients on a spade or shovel by workers during the Edo period. However, the modern style of cooking sukiyaki, known as "gyu-nabe" (beef pot), became popular in the Meiji era, when beef became more widely available.

Ingredients and Preparation

The main ingredient in sukiyaki is thinly sliced beef. Other ingredients can include tofu, negi (a type of leek), napa cabbage, mushrooms, and shirataki noodles. The ingredients are cooked together in a mixture of soy sauce, sugar, and mirin. After the ingredients are cooked, they are usually dipped in a small bowl of raw, beaten eggs before being eaten.

There are two main styles of sukiyaki: Kanto and Kansai. In the Kanto style, the ingredients are simmered together in the sauce. In the Kansai style, the meat is first grilled in the pot, and then the other ingredients and sauce are added.

Cultural Significance

Sukiyaki is a popular dish in Japan, especially during the winter months. It is often cooked at the table, similar to a fondue, and is a popular choice for year-end parties (bonenkai) and other gatherings. The dish is also well-known outside of Japan and is often served in Japanese restaurants worldwide. Template:Japan-food-stub