Sukiyaki
Sukiyaki in Yuzawa.jpg by Syced · CC0
Sukiyaki is a beloved Japanese hot pot dish renowned for its harmonious blend of sweet and savory flavors. Thin slices of beef are simmered alongside fresh vegetables and tofu in a subtly seasoned soy-based broth, creating a comforting and richly textured meal. Perfect for sharing, sukiyaki is a popular choice during colder months and special gatherings.
Originating from the Kansai region in Japan, sukiyaki gained widespread popularity in the early 20th century. The name 'sukiyaki' is believed to come from the word 'suki,' meaning small skillet, or from the method of cooking in shallow pans. Its delightful combination of tender meat, crisp vegetables, and flavorful broth has made it an enduring favorite among Japanese cuisine enthusiasts worldwide.
Ingredients
- 1 lb thinly sliced beef (such as ribeye)
- 1 cup sliced shiitake mushrooms
- 1 cup sliced napa cabbage
- 1/2 cup sliced green onions
- 1 block (14 oz) firm tofu, cubed
- 1/4 cup soy sauce
- 1/4 cup mirin (sweet rice wine)
- 2 tbsp sugar
- 1/2 cup sake (Japanese rice wine)
- 2 tbsp vegetable oil
- 1 cup sliced carrots
- 2 cups cooked rice (for serving, optional)
- 1/4 teaspoon freshly ground black pepper
Instructions
- 1
Combine soy sauce, mirin, sugar, and sake in a small bowl to create the sukiyaki broth. Set aside.
- 2
Heat vegetable oil in a large, deep skillet or traditional sukiyaki pan over medium heat.
- 3
Add the sliced beef to the pan and cook quickly until just browned, about 1-2 minutes.
- 4
Pour the prepared broth into the pan and bring to a gentle simmer.
- 5
Add the vegetables (napa cabbage, shiitake mushrooms, carrots, green onions) and tofu into the pan, arranging them evenly around the meat.
- 6
Let the ingredients simmer in the broth for about 5-7 minutes, allowing flavors to meld and vegetables to soften.
- 7
Taste the broth and adjust seasoning if needed with additional soy sauce or sugar.
- 8
Serve sukiyaki directly from the pan, offering cooked rice on the side. Diners can dip cooked ingredients into raw beaten eggs if desired, a traditional way to enhance the flavor.