Let's Eat Sukiyaki! - Uwajimaya (2024)

FAQs

What is the right way to eat sukiyaki? ›

The Best Way to Eat Sukiyaki

With Kanto-style sukiyaki, once the ingredients have been fried and cooked in warish*ta or another kind of dashi, they are usually dipped in raw egg before eating. Dipping the warish*ta-infused ingredients into the raw egg gives them a mellow taste.

“There are dishes, like sukiyaki, which are delicious but are meant for sharing,” says Daishiro. “If you eat on your own, you don't have to.”

To eat sukiyaki with a raw egg, simply crack the egg into a small bowl or dish. After the sukiyaki ingredients are cooked, take a piece of the beef or vegetable and dip it into the raw egg before eating. The heat from the cooked ingredients will partially cook the egg, creating a delicious and creamy sauce.

Sukiyaki (すき焼き) is a popular Japanese hot pot dish that we often prepare and serve at the table. We slowly grill or simmer well-marbled beef, alongside vegetables, tofu, and mushrooms in a shallow cast-iron pot.

Some higher quality beef comes from cows that are fed beer and frequently massaged to fatten them up just right. Such stock is treated as a high-end brand in Japan. High-class restaurants that specialize in sukiyaki or shabu-shabu are generally very expensive due to the high quality of meat used.

The name “sukiyaki” refers to the time when fish and tofu were grilled outdoors by hungry farmers in the Edo Period, using a ploughshare instead of an iron plate. There are other opinions on the origin of the name, too. One is that the word “sukiyaki” comes from the word “sukimi,” which means thinly sliced meat.

There are two main styles of sukiyaki preparation, the Kanto (Tokyo) style of eastern Japan, and the Kansai (Osaka) style of western Japan. Kanto style sukiyaki is done by heating sukiyaki sauce (warish*ta) in a pot before adding all the ingredients to simmer together. Kansai style sukiyaki is eaten in stages.

A single serving of sukiyaki contains a staggering 880 calories, and is packed full of carbs and sodium. Most of the bad stuff comes from the sugar-loaded broth, so if you eat it sparingly and vacuum seal the leftovers to use as a super-high-energy survival drink, you're golden.

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).

Sukiyaki features vegetables, noodles, tofu, and steak served in a steaming, flavorful broth made with dashi, mirin, and soy sauce.

Is sukiyaki sauce the same as teriyaki sauce? ›

While they share many of the same ingredients, the main difference is consistency. Sukiyaki has a soup-like consistency, while Teriyaki tends to be thicker. Our Sukiyaki sauce recipe benefits from the superb flavor-enhancing properties of San-J Tamari Soy Sauce, giving it a rich, umami taste.

The word "yaki" (meaning, basically, "cooked over direct. heat") shows up in the names of many well-known Japanese dishes. Some of the best known include teriyaki (meat or tofu cooked in a glistening.

Sukiyaki may have originated in Kansai, the western region championed by Osaka. It is believed to have been started by farmers cooking their food on “suki”, translating to a shovel or plow, a metal flat object, initially using miso before soy sauce became more prevalent.

Sukiyaki vs Gyudon

Gyudon is a rice bowl made by briefly simmer beef and onion in a mirin and soy based sauce. Sukiyaki is a dish, similar to shabu-shabu and hot pot, made by simmering thinly sliced meat with an assortment of vegetables in a mirin and soy based sauce, traditionally served in a shallow cast iron pot.

Sukiyaki is a Japanese dish of fatty beef, vegetables, tofu, and noodles simmered in a sweet sauce.

Serve this simple Japanese beef sukiyaki stir-fry recipe over thin Japanese noodles or rice, if desired.

Suki-Ya uses only premium quality pasturised eggs.

To enjoy, dip freshly cooked meat into egg. Dipping ingredients into egg also can take away some heat before you sink a bit into it.

Sukiyaki: Utilizes a rich, sweet broth, commonly made with dashi, white soy sauce, sugar, and mirin, giving it a robust flavor. Shabu-Shabu: Features a clear, savory broth often made from ready-made kombu or broths from pork or chicken bones.