Sukiyaki

Updated

Sukiyaki

Sukiyaki

Sukiyaki is a form of Japanese hot pot in a stew like broth, made from soy sauce, sugar, and mirin. Vegetables, tofu, konjac (shirataki) noodles and thinly sliced beef similar to that of shabu shabu are cooked in the pot together. There are different styles of preparing sukiyaki, most famously the Kansai and Kanto-style sukiyaki. The only difference is that the Kanto-style will prepare the broth in the pot first before putting anything in while the Kansai-style will cook the meat first and then add the broth.

Also unlike shabu shabu in which the cooked food is dipped into ponzu sauce or goma sauce, sukiyaki is enjoyed by dipping the cooked food into a bowl of beaten raw egg. During sukiyaki, it is important to make sure the egg is fresh for you will be consuming the egg uncooked. Sukiyaki is most commonly enjoyed during the wintertime.

Sukiyaki | Related Pages

Unagi

Unagi

Freshwater eel; Doyo no Ushi no Hi

Oyakodon (JDT Recommends)

Oyakodon (JDT Recommends)

Japanese rice bowl with eggs, chicken, and onions

Shabu-shabu

Shabu-shabu

Japanese hot pot with vegetables and thinly sliced meat

Kaiseki Ryori (Dinner)

Kaiseki Ryori (Dinner)

Kaiseki Ryori is a traditional Japanese multi course meal consisting of small dishes

Need Assistance? Call: USA/Canada 1-800-285-2726 Australia (02) 8006 4411 Contact Us Brochure