Sukiyaki is a traditional Japanese hot pot dish that is typically prepared with thinly sliced beef, vegetables, and tofu. It is a popular dish in Japan and known around the world for its rich flavor and hearty ingredients.
Sukiyaki is a traditional Japanese dish that is often enjoyed during the winter months. It is typically prepared with thinly sliced beef, vegetables, and tofu, which are cooked together in a sweet and savory broth. The dish is known for its rich flavor and hearty ingredients, making it a popular choice for those looking for a warm and comforting meal.
What is Sukiyaki
Sukiyaki is a traditional Japanese hot pot dish that is popular especially in winter. It is a kind of nabemono (one-pot dish) that consists of thinly sliced beef and various vegetables simmered in a sweet and savory broth. The dish is known for its rich flavor and hearty ingredients, making it a popular choice for those looking for a warm and comforting meal. Sukiyaki is a traditional Japanese food that originated in the late Edo period in Kobe City, in the Hyogo prefecture of the Kansai region. The word “Sukiyaki” consists of two root words; suki and yaki. The literal meaning of sukiyaki is “grilling (焼, yaki) on a plowshare (鋤, suki ),” referring to the time when Buddhist customs grilled meat outdoors.
Q&A : What are Some Tips for Making the Perfect Sukiyaki?
There are simple 3 tips to make the perfect sukiyaki at home!
- Add onions (yellow onions and green onions) to the pot and cook until they are nicely brown. Then add homemade sukiyaki soup to it. If you do, the onions sweet and savory flavor will be in the soup and get a perfect balance with Umami.
- Do not overcook the meat for sukiyaki. If you prefer well-done beef, you can cook it longer, but the traditional way to enjoy sukiyaki is with medium-rare beef slices.
- As you cook more, the sukiyaki soup gets too strong taste. So add water as you need to adjust the flavor.
The Ingredients for Making Sukiyaki
Soup ingredients are
- dashi powder
- soy sauce
And the other ingredients are
- large onion
- firm tofu
- shirataki noodle
- baby bokchoy
- thinly sliced beef
But if you want to add more vegetables to it, add what you want!
Q&A : How to Eat Sukiyaki?
The classic way to eat Japanese sukiyaki is to cook all the ingredients except the beef first, then when they are cooked, make a space for beef and dip the beef in the soup. The most important thing here is not to overcook the beef. Then transfer to a bowl that has whisked eggs. Dip the beef and eat by itself or with a bowl of steamed rice.
You can’t put all the meat in at one time for sukiyaki. You dip what you can eat at a time.
Q&A : What to Do with the Leftover Soup of Sukiyaki
The soup is delicious so we actually want to enjoy it until the end. Add some boiled Udon noodles after you enjoyed your sukiyaki. Udon noodles are the perfect way to use up the last of the flavorful broth and get another meal out of your sukiyaki. When you do this, add some water to adjust the intensity of the taste!
Similar Recipes to Sukiyaki on Oishi Book
- Wonton Soup using Leftover Gyoza Wrappers
- Chanko Nabe (ちゃんこ鍋 – Japanese Hot pot）
- Nikujaga ( 肉じゃが – Japanese Beef and Potato soup)
- scallion (green onion)
- 1/4 large onion 1/4 is about 55-65 g (Change depending on how many Serving you set)
- 1 pack firm tofu
- 1 pack shirataki noodles
- baby bokchoy
- 4 shiitake
- 200 g thinly sliced beef
- 2 large egg(s) If you want, eggs for dipping is a classic way to eat sukiyaki.
- 200 ml water
- 1 teaspoon dashi powder
- 4 Tablespoon sake
- 4 Tablespoon mirin
- 4 Tablespoon soy sauce
- 2 Tablespoon sugar
- In a medium pot, add water, sake, mirin, soy sauce, and sugar. Turn the heat to medium and bring it to a boil.
- Once it is boiling, turn the heat off and use a fine-mesh skimmer to get rid of any fat and foam. Soup is done.
- Cut shirataki into 1 inch long pieces. Then put the noodles in a separate pot of boiling water for 1 minute to remove any odor. Then move to a strainer. Finally, squeeze the water out of them using your hands.
- Open the pack of firm tofu, then remove water. Slice the tofu into 0.5 inch cubes. In a pan, add a thin layer of oil and the sliced tofu. Cook until both sides are nicely brown.Move it to a plate and remove oil by patting with paper towel.
- Cut onion into thin slices.
- Cut thinly sliced beef into 1 inch long pieces.
- Cut green onion into 1 inch pieces diagonally.
- Cut baby bokchoy into 1 inch long pieces.
- Cut off and discard the stems of the shiitake mushrooms. Make a cut like an 'X' on the top and then cut '-' in the middle so it looks like a star.
Let's make Sukiyaki
- Use a pot, and turn the heat to medium low. Add a thin layer of vegetable oil.
- Add the green onion and onion. Cook until the onions are nicely brown.
- Then add the soup you made. Cook for 2 minutes.
- Add firm tofu, shirataki noodles, and baby bokchoy and cook for 2 minutes.
- Before adding the thinly sliced beef, crack an egg into each individual small bowl. Beat it.*1
- Make a space in the pot for the thinly sliced beef. Place a few slices of the thinly sliced beef in the pot. When one side (bottom) is cooked, flip and cook the other side. Cook until your preferred doneness.
- Finally serve everything in the beaten egg bowl. Dip the cooked beef when you eat!