Sukiyaki is a popular Japanese soup/stew that is typically served in the nomimono (hot pot) or iron cast skillet. It consists of meat that is usually beef, and uses vegetables such as carrots, mushrooms, cabbage, spinach, leeks, green onions, edible chrysanthemum, and typically includes tofu and kannyaku (shirataki) noodles.
These ingredients are cooked on a slow, but steady simmer all together in the pot on the center of the table. A tasty mixture of soy sauce, sake (or mirin), and sugar is added to create an unforgettable umami taste. Umami = "pleasant or savory taste" in Japanese. After everything is cooked, you dip the piping hot ingredients into a small bowl of raw beaten eggs. I know that it may sound a bit strange to eat raw eggs, but in Japan it's quite the norm. Also, because the food is so hot, the egg does cook a little when it is dipped. Whenever I make sukiyaki, I always make sure that I buy organic eggs just in case though :P
I like to look at it as a family affair because everyone can help prepare the ingredients and add the ingredients to the pot in an aesthetic way. So not only is this dish simple and delicious, it also brings people together <3
I have made sukiyaki several times over the course of a few years and took pictures of the first two times that I made it. I wanted to share them with all of you! ^-^
My first time making sukiyaki occurred when I was at my mom's house. I was so excited to make it and at the time no one in my house was very accepting of Japanese cuisine, but I knew my sister would want to try it so we made it together! Here are the photos:
This is before I became more organized with my cooking! These are the (scattered) ingredients that I used the first time I made sukiyaki! I used beef, konnyaku noodles, firm tofu, carrots, dried shiitake mushrooms, enoki mushrooms, spinach, napa cabbage, leeks, and shungiku (edible chrysanthemum).
Stirring the beef until it's almost fully cooked.
This is what I meant by aesthetically pleasing. When making sukiyaki, it's always fun to organize all of the ingredients in the pot so that it looks well put together. The only thing that you must know is that the meat should NEVER touch the konnyaku noodles because it will make the meat tough.
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You can see how some of the ingredients begin to wilt and shrink a little as they cook. In the second picture, the shungiku was added at the end because it cooks very quickly. I can almost smell it now...
This is what it should look like when it's done! The aroma and taste are so memorable...you should definitely give it a try! I plan on posting a recipe the next time I make it! :D
Pictured above is the finished sukiyaki on the right with some steamed white rice and beaten eggs...yummy!
Now here are a few pictures of the second time that I made sukiyaki!
Looks like this time I decided to try some new ingredients like bok choy, celery, fresh shiitake mushrooms, and a type of seared or smoked tofu. It looks like I might have used shirataki noodles instead of konnyaku.
It appears to be just about done due to the shungiku on top of the beef...
And here is the finished product! ^-^
One other thing that I wanted to mention about sukiyaki and ultimately Japanese food culture is that nothing goes to waste! It's amazing, but there is a use for just about everything! After most of the sukiyaki is eaten, you can warm up some pre-cooked udon noodles and add them to the savory broth and make soup! Or you could add rice to it to make a tasty zosui (boiled rice soup)!
All in all, sukiyaki is a very versatile, irresistible Japanese dish that can easily become a family tradition. It's fun and delicious for everyone!!! ^-^
Thanks for reading!!! <3
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