Sukiyaki (Japanese Beef Hot Pot) Recipe Video

Sukiyaki is a Japanese dish in the nabemono (Japanese steamboat) style. It consists of meat (usually thinly sliced beef), or a vegetarian version made only with firm tofu, 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. Before being eaten, the ingredients are usually dipped in a small bowl of raw, beaten eggs. I recommend only using pasturized eggs for health IEW safe from samonella. Generally sukiyaki is a single dish for the colder days of the year and it is commonly found at bōnenkai, Japanese year-end parties.
width="425" height="344">

Summary

Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthy++Servings3
CuisineCourse
MethodDish
Main Ingredient

Recipe Story

Some anecdotes are known for the early history of sukiyaki. One is about a medieval nobleman. He stopped at a peasant's hut after a hunt and ordered him to cook the game. The peasant realized that his cooking utensils were improper for the noble, so he cleaned up his plow blade (suki in Japanese) and broiled (yaki) the meat on it. Another story is about the Portuguese in the sixteenth century in Japan, where beef was not common food. In the 1890s when Japan was opened to foreigners, new cooking styles also introduced. Cows, milk, meat, and egg became widely used, and sukiyaki was the most popular way to serve them. The first sukiyaki restaurant, Isekuma, opened in Yokohama in 1862. Beef is the primary ingredient in today's sukiyaki. There were two main ways of cooking sukiyaki: a Kantō (Tokyo area) and a Kansai (Osaka area) style. In the Kantō way, the special cooking sauce's ingredients are already mixed. In the Kansai way, the sauce is mixed at the time of eating. But after the great Kanto earthquake of 1923, the people of Kantō, temporarily moved to the Osaka area. While the people of Kantō were in Osaka, they got accustomed to the Kansai style of sukiyaki, and when they returned to Kantō, they introduced the Kansai sukiyaki style, where it has since become popular. from Wikipedia

Ingredients

 Sake100 Milliliter (2/5 u.s. cup)
 Mirin50 Milliliter (A Type Of Sweet Rice Wine)
 Soy sauce50 Milliliter (Ingredients for Sukiyaki)
 Sugar2 Tablespoon (Ingredients for Sukiyaki)
 Beef1 Pound (Ingredients for Sukiyaki)
 Eggs2 (Ingredients for Sukiyaki)
 Chinese cabbage1 (Ingredients for Sukiyaki)
 Negi welsh onion100 Gram (Ingredients for Sukiyaki)
 Shungiku1⁄8 Cup (2 tbs) (Ingredients for Sukiyaki, 3 People, Edible Chrysanthemum)
 Shiitake mushrooms1⁄2 Cup (8 tbs) (Ingredients for Sukiyaki)
 Enokitake mushrooms1⁄2 Cup (8 tbs) (Ingredients for Sukiyaki)
 Seared firm tofu1⁄4 Cup (4 tbs) (Ingredients for Sukiyaki)
 Ito konnyaku300 Gram (Ingredients for Sukiyaki, 3 People, Konjac Cut Into Noodle-like Strips)

Nutrition Facts

Serving size

Calories 489 Calories from Fat 207

% Daily Value*

Total Fat 23 g35.4%

Saturated Fat 8.3 g41.3%

Trans Fat 0 g

Cholesterol 234.7 mg

Sodium 539 mg22.5%

Total Carbohydrates 28 g9.3%

Dietary Fiber 7.7 g30.6%

Sugars 15 g

Protein 43 g86.5%

Vitamin A 261.2% Vitamin C 220.6%

Calcium 38.3% Iron 39.8%

*Based on a 2000 Calorie diet

Directions

see video

Thinly sliced beef is usually used for sukiyaki; although in the past, in certain parts of the country (notably Hokkaidō and Niigata), pork was also popular.

Popular ingredients cooked with the beef are:

Tofu (usually seared firm tofu)
Negi (a type of scallion)
Leafy vegetables, such as Chinese cabbage and shungiku (Garland chrysanthemum leaves)
Mushrooms such as shiitake and enokitake
Jelly-noodles made out of konnyaku corm such as ito konnyaku or shirataki noodles. It is advisable to place these away from the beef because the calcium contained in the noodles can toughen meat.
Boiled wheat udon or soba (buckwheat) noodles are sometimes added, usually at the end to soak up the broth.
Quantcast