Sukiyaki
Sukiyaki is a delightful amalgamation of flavor, texture, and visual appeal. Typically, thin strips of beef are seared and cooked in a sweet, soy-based broth along with vegetables such as shiitake mushrooms, onions, and cabbage. Once cooked, the ingredients are allowed to mellow in the sumptuous broth, forming a comforting mixture that is nigh impossible to resist.
The name “sukiyaki” can be traced back to the Edo period, when the local aristocracy was fond of the site of skillets filled with “sukiyaki” - a term derived from the verb “suki” meaning to skewer. The dish continues to be enjoyed today; various regions across Japan have their own regional variations, which often include slight differences in ingredients and cooking techniques.
The key to achieving a truly sublime sukiyaki is selecting ingredients and components that complement each other. An exquisite balance of the sweet, tart, and salty notes found in the broth is essential for a harmonious and delicious sukiyaki. Good quality cuts of beef are also necessary, as the meat should be able to retain its flavor and texture during the cooking process.
When served, sukiyaki is usually placed in the center of the table on an electric skillet, allowing everyone to partake in the joy of communal dining. For a truly extraordinary experience, some restaurants opt to top their sukiyaki with a fluffy omelet known as “tamago”. This addition provides a pleasant contrast and plays up the overall flavor profile of the dish.
Sukiyaki has come a long way since its inception as a courtly delicacy, and it is now relished by foodies from around the world. If you ever want to experience the deliciously tart and savory depths of Japanese cuisine, sukiyaki should certainly be on your list.
Sukiyaki recipes
Amazing Sukiyaki recipes sourced from the web.
The origin of Sukiyaki
Sukiyaki is a classic Japanese dish with a truly storied past. It may look like a simple stew of beef, vegetables and noodles but the dish has evolved over centuries to become a beloved staple of Japanese cuisine. But where did this tasty dish originate?
The origins of the sukiyaki dish can be traced all the way back to the Edo period in the 17th century when a dish called “nikujaga” was introduced. This humble stew was made with soy sauce, sake, sugar and potatoes and it soon became an extremely popular dish among the people of Japan due to its simple yet delicious flavor. Over time, cooks began to add other ingredients to the stew and eventually, it evolved into what we now recognize as sukiyaki.
The first recorded recipe was printed in a cookbook in 1872 and by the early 20th century, it had become a favorite dish served in many restaurants. The addition of beef to the nikujaga stew helped to make the dish more filling and as a result, it became popular with travelers and soldiers during WWII.
Today, sukiyaki is a common feature on many Japanese restaurant menus and it has even gone global with variations like shabu-shabu, which features thinly sliced pork instead of beef. Whether it’s served with soba noodles or dipped in a raw egg, there’s no denying that sukiyaki is one of the most beloved Japanese dishes and its origin story just adds to its allure.
Types of Sukiyaki
Ah, sukiyaki. One of the most beloved dishes in Japan and beyond, not to mention endlessly versatile! What started out as a simple and humble one-pot meal has evolved into a myriad of unique variations that have inspired chefs and foodies alike to create their own signature renditions backed by an amalgamation of flavors, ingredients and cooking techniques.
From the traditional renditions, like Tokyo-style sukiyaki, where a sweet stock of soy sauce and mirin is simmered with thinly sliced beef, tofu and vegetables, to the lighter and more delicate Kansai-style sukiyaki, which relies on a broth made from dashi and a mix of soy sauce, sake and mirin for its umami-packed flavor profile, this quintessential Japanese dish has been thoroughly explored in all its iterations.
Aside from regional variations, there are also lesser known regional varieties, like Kaiseki-style sukiyaki, where the ingredients are cooked in a special clay pot and served over white rice, or an Udon-style sukiyaki, where udon noodles are briefly boiled, drained and added to the hot sukiyaki broth, making it a substantial and satisfying meal.
When it comes to the ingredients used in these unique sukiyaki creations, chefs have been known to get quite creative—from adding cured meats like bacon and salted salmon, to seaweed-infused sauces, mushrooms and wild vegetables, and even exotic meats like venison, bison and elk. The possibilities are seemingly endless, giving rise to a range of distinctively-crafted sukiyaki dishes that would make any self-declared foodie swoon.
So whether you’re looking for a light and delicate sukiyaki meal, or an indulgent and robust one, there’s no shortage of options when it comes to the ever-evolving world of sukiyaki. Bon appetite!