A Cozy Japanese Hot Pot
Sukiyaki is more than just a dish—it’s a deeply rooted part of Japanese culinary tradition. This beloved hot pot meal, known for its rich umami flavor and comforting warmth, has been bringing people together around the dinner table for over a century.
The Origins of Sukiyaki
Sukiyaki traces its roots back to the late Edo period and gained widespread popularity during the Meiji era (1868–1912). The name “Sukiyaki” (すき焼き) comes from “suki” (鋤), meaning “spade” or “plow,” and “yaki” (焼き), meaning “grill” or “cook.” One theory suggests that farmers used their spades to cook thinly sliced meat over an open fire. Another theory points to an older method of grilling fish or tofu on a spade before beef became widely consumed in Japan.
During the Meiji era, Japan embraced Western influences, and beef, once restricted, became a common ingredient. This shift led to the rise of Sukiyaki, which allowed families to gather around a simmering pot of beef, tofu, and vegetables.
Two Styles: Kanto vs. Kansai
People traditionally prepare Sukiyaki at the table in a shallow iron pot, making it a highly interactive and communal experience. This dish has two main regional variations:
- Kanto-style (Tokyo region): Cooks prepare the broth first before adding the ingredients.
- Kansai-style (Osaka region): The process starts by searing the beef with sugar. Then, cooks gradually add the other ingredients and pour in the seasoning liquid.
What Makes Sukiyaki Special?
The key to a perfect Sukiyaki lies in the balance of flavors. The broth is both sweet and savory, creating a luscious coating around thinly sliced beef, tofu, vegetables, and mushrooms. Another distinctive element of this japanese hot pot is the raw beaten egg used as a dipping sauce. While this may seem unusual to those unfamiliar with Japanese cuisine, the egg provides a silky texture and helps mellow out the intense flavors of the broth.
Sukiyaki is best enjoyed with a bowl of steaming Japanese rice and good company!
Sukiyaki Recipe (Japanese Hot Pot)
Description
Sukiyaki is a beloved Japanese hot pot dish where thinly sliced beef, tofu, and vegetables are simmered in a rich umami-packed broth made from soy sauce, mirin, sugar, sake, and dashi. Serve it with a bowl of Japanese rice!
For the Sukiyaki Broth
For the Main Ingredients
Optional Accompaniments
Instructions
-
Prepare the Broth
In a saucepan, combine soy sauce, mirin, sugar, dashi, and sake. Bring to a gentle boil, then reduce the heat and let it simmer for 5–10 minutes so the flavors meld together. Keep the broth warm. -
Prep the Ingredients
Slice the beef thinly if not pre-cut, cube the tofu, and chop all vegetables into manageable sizes. Pro tip: Arrange everything on a plate like a true Japanese chef—it makes cooking easier and way more aesthetic! -
Sauté the Aromatics
In a large pan, hotpot, or shallow nabe pot, heat the sesame oil over medium heat. Lightly sauté the green onions and carrot slices for 2–3 minutes to bring out their natural sweetness. -
Add the Veggies and Tofu
Toss in the shiitake and enoki mushrooms and let them cook for another 2 minutes. Then, add the tofu cubes and bok choy before carefully pouring the hot Sukiyaki broth over everything. -
Simmer to Perfection
Let the ingredients gently simmer for 10–15 minutes until the vegetables soften and the tofu absorbs all that delicious umami broth. -
Cook the Beef
Lay the beef slices in a single layer over the simmering broth. Since they’re thin, they’ll cook in just 1–2 minutes! Once they turn slightly pink, remove them so they don’t overcook. -
Serve & Enjoy
Ladle the Sukiyaki into bowls and serve with warm Japanese rice. If you’re feeling bold, crack a raw egg into a small bowl, beat it lightly, and dip your cooked ingredients into it for an extra luxurious experience!