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{{Short description|Japanese hot pot dish}}
[[de:Sukiyaki]]
{{about|the food|the Kyu Sakamoto song|Sukiyaki (song)|other uses|Sukiyaki (disambiguation)}}
{{Refimprove|date=March 2009}}
{{Infobox prepared food
|name = Sukiyaki
|image = Sukiyaki 01.jpg
|caption =
|alternate_name =
|country = [[Japan]]
|region = [[East Asia]]
|creator =
|course =
|type = [[Hot pot]]
|served =
|main_ingredient = [[Meat]] (usually thinly sliced [[beef]]), [[vegetable]]s, [[soy sauce]], [[sugar]], and [[mirin]]
|variations =
|calories =
|other =
}}
[[File:Sukiyaki 001.jpg|thumb|Sukiyaki beef in raw egg]]
[[File:Sukiyaki 03.jpg|thumb|Sliced cuts of beef in a sweet soy sauce-flavoured soup]]
[[File:Sukiyaki123.jpg|thumb|Ingredients of sukiyaki]]
[[File:Shabusai Bell Mall Utsunomiya branch 2018-07-13.jpg|thumb|]]
{{nihongo|'''Sukiyaki'''|鋤焼||or more commonly {{lang|ja|すき焼き}}; {{IPAc-ja|su|*|ki|ya|ki}}}} is a [[Japanese cuisine|Japanese dish]] that is prepared and served in the ''[[nabemono]]'' (Japanese [[hot pot]]) style.


'''Sukiyaki''' (鋤焼 or more commonly すき焼き) is a [[Japan]]ese dish in the ''[[nabemono]]''-style (one-pot), consisting of thinly sliced [[beef]], [[tofu]], ''[[konnyaku]]'' noodles, [[leek]], [[onion]]s, [[Chinese cabbage]], and ''[[enoki]]'' mushrooms among others. The ingredients are slowly simmered in a shallow iron pot on a mixture of [[soy sauce]], [[sugar]], and ''[[mirin]]''. Before eaten the ingredients are dipped in a small bowl of raw, beaten eggs.
It consists of meat (usually thinly sliced beef) which is 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]]. The ingredients are usually dipped in a small bowl of raw, beaten [[egg (food)|eggs]] after being cooked in the pot, and then eaten.


⚫
Generally sukiyaki is a [[winter]] dish and it is commonly found at ''[[bōnenkai]]'', [[Japan]]ese year-end parties.
== Variations ==
Like other ''nabemono'' dishes, each Japanese region has a prefered way of cooking sukiyaki. For instance in the [[Kanto region]] soy sauce, sugar and mirin are pre-mixed, while in the [[Kansai region]] it is customary to mix the ingredients at the table.


== Season ==
==Ingredients==
Thinly sliced [[beef]] is usually used for sukiyaki, although in the past, in certain parts of the country (notably [[Hokkaidō]] and [[Niigata Prefecture|Niigata]]) pork was also popular.
⚫
Generally sukiyaki is a dish for the colder days of the year and is commonly found on the menu of Japanese year-end parties (''bonenkai'').


Popular ingredients cooked with the beef are:
⚫
== History ==
*[[Tofu]] (usually seared firm tofu).
[[Cattle]]s were introduced to Japan via the [[Korea]]n [[penninsula]] in the 2nd century A.D. powering the cultiviation of [[rice]] paddies. Cattle were seen as beast of burden, in particular the killing of [[quadrupeds]] for food was prohibited by [[Buddhism|Buddhist]] law. Only in war times the soldiers were given beef to build up strength for battle. Returning with an appetite for beef the soldiers cooked it on plow shares over hot coals outside the house, as cooking it in doors was considered a sacrilege and desecration to the household by the older generation. Hence the literal meaning of sukiyaki is ''grilling on a [[plow]] share''. Only after prolonged contact with the West during the [[Meiji era]] beef lost its bad reputation. During that period the dish developed to its current form.
*''[[Allium fistulosum|Negi]]'' (a type of [[scallion]]).
*Leafy vegetables, such as [[Chinese cabbage]] and [[shungiku]] ([[garland chrysanthemum]] leaves).
*Mushrooms, such as [[shiitake]] and [[enokitake]].
*[[Cellophane noodles|Glass noodles]] made out of [[konnyaku]] or [[corm]] ", such as [[ito konnyaku]], or [[shirataki noodles]].


Boiled wheat [[udon]] or [[mochi]] (rice-cakes) are sometimes added, usually at the end to soak up the broth.
⚫
== See also ==
* [[Japanese cuisine]]
* [[Nabemono]]


== External link ==
==Preparation==

* [http://japanesefood.about.com/library/weekly/aa053100a.htm Sukiyaki recipe -- Kanto style]
Sukiyaki is a one-pot dish (''[[nabemono]]'') that was developed during the [[Meiji era]]. Different regions have different ways of preparing sukiyaki. There are two main styles, the [[Kantō region|Kanto]] style from eastern Japan and [[Kansai region|Kansai]] style from western Japan.
* [http://www.eu.emb-japan.go.jp/whatnew/picsuki.htm Sukiyaki picture]

In the Kanto style, [[warishita]] (a mixture of sake, soy sauce, sugar, mirin and dashi) is poured and heated in a pot, then meat, vegetables and other ingredients are added and simmered together. In Kansai-style sukiyaki, meat is heated in the pot first. When the meat is almost cooked, sugar, sake and soy sauce are added, then vegetables and other ingredients are added last.

The vegetables and meat used are different between the two styles. Because beef was expensive in the past, the use of pork was common in northern and eastern regions. Other ingredients added to modern sukiyaki include chicken (''tori-suki''), fish (''uo-suki'' or ''oki-suki''), [[udon|udon noodles]] (''udon-suki''), [[welsh onion|negi]], shiitake mushrooms, [[shirataki]] and slightly grilled tofu. In both styles, raw eggs are used as a dipping sauce and steamed rice with black sesame seeds is served.<ref name="sushiandsake.net">{{cite web|url=https://hk.sushiandsake.net/special/food/detail_11|title=壽喜燒; 日本和食指南 - Japan Trend Ranking|work=sushiandsake.net|access-date=2017-09-19|archive-date=2017-07-05|archive-url=https://web.archive.org/web/20170705034826/https://hk.sushiandsake.net/special/food/detail_11|url-status=dead}}</ref>

⚫
==History==
{{sources|section|date=April 2016}}
There are various traditions about sukiyaki. Some concern the name. A theory about the origin of the name is from the word {{nihongo|''suki''|鋤}}, which means [[spade]], and {{nihongo|''yaki''|焼き}} which is the verb to [[grilling|grill]]. During the [[Edo period]] (1603–1868), farmers used suki to cook things like fish and tofu. However, sukiyaki became a traditional Japanese dish during the [[Meiji era]] (1868–1912). Another theory is that the name comes from the word {{nihongo |sukimi|剥き身}}, which means "thinly sliced meat".<ref name="sushiandsake.net"/>

Another tradition concerns the history of sukiyaki. Buddhism was introduced to Japan during the [[Asuka period]].<ref name= BuddhaNet.net>{{cite web|url= http://www.buddhanet.net/nippon/nippon_partI.html|title=Japanese Buddhism: Part 1-A Brief History of Buddhism in Japan|work=Buddha Net |access-date=2017-09-19}}</ref> At that time, killing animals was against Buddhist law. Also eating beef was prohibited since cattle were considered work animals. However, people could eat meat under some special circumstances, such as when they were sick, or at special events, like [[bōnenkai]], the year-end drinking party. During the Edo period, eating game, such as boar and duck, was common and not forbidden. In the 1860s, when Japan opened its ports to foreign merchants, foreigners who came to Japan introduced the culture of eating meat and new cooking styles. Cows, milk, meat, and eggs became widely used, and sukiyaki was a popular way to serve them. At first, cattle were imported from neighboring countries like Sukiyaki possibly originated and became popular in the Kansai region. Following the [[1923 Great Kantō earthquake]], many beef restaurants in Tokyo were closed and many people in 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. Beef is the primary ingredient in today's sukiyaki.<ref name="sushiandsake.net"/>

Sukiyaki became prominent in U.S. Japanese restaurants by the 1930s.<ref name=Faries>{{cite web|last=Faries|first=Dave|url=https://www.montereycountyweekly.com/food_wine/sushi-is-everywhere-that-can-obscure-other-all-star-japanese-dishes/article_632ba764-4ffe-11ed-8f13-337c4c8855d6.html|title=Sushi is everywhere. That can obscure other all-star Japanese dishes.|newspaper=[[Monterey County Weekly]]|date=2022-10-20|accessdate=2023-05-30}}</ref> In 1978 W.L. Taitte stated in ''[[Texas Monthly]]'' that sukiyaki was "the most famous but hardly the most characteristic Japanese dish."<ref>{{cite magazine|last=Taitte|first=W.L.|title=If You Knew Sushi|magazine=[[Texas Monthly]]|date=April 1979|publisher=[[Emmis Communications]]|volume=7|issue=4|issn=0148-7736|pages=[https://books.google.com/books?id=7C0EAAAAMBAJ&pg=PA134 134]-}} - Cited: p. [https://books.google.com/books?id=7C0EAAAAMBAJ&pg=PA139 139].</ref> By the 1980s, in the U.S., sukiyaki was becoming obscure as sushi became more prominent.<ref name=Faries/>

==Trivia==

The 1961 song "Ue wo Muite Arukō" was given the alternative title "[[Sukiyaki (song)|Sukiyaki]]" so that it could be short and recognizably Japanese in English-speaking countries alike. Despite the title, the lyrics have no connection to sukiyaki.<ref>{{Cite book|title=The Billboard Book of Number 1 Hits|last=Bronson|first=Fred|publisher=Billboard Books|year=2003|isbn=0-8230-7677-6|pages=1311}}</ref>

Swedish comedian and singer [[Povel Ramel]] wrote a song, the "Sukiyaki Syndrome", wherein the restaurant customer wants sukiyaki. There are a number of variations, each with a long description, so long that by the time he orders any of them, the restaurant has run out.

==Related dishes==
*[[Shabu-shabu]] is similar, but whereas sukiyaki is considered sweeter, shabu-shabu is more savory. Shabu-shabu meat is even more thinly sliced and the individual slices of meat are cooked by dipping into simmering liquid at the table, while sukiyaki is cooked in a more casserole style.<ref>[http://www.foodnetwork.com/recipes/jamie-oliver/shabu-shabu-recipe-1953244 Food Network] Retrieved 2017-09-19.</ref><ref>[http://www.justonecookbook.com/sukiyaki/ Sukiyaki] Retrieved 2017-09-19.</ref>
*Sukiyaki in Laos takes the form of a bowl of bean thread noodles, various vegetables, thinly sliced beef and other meats or seafood, sukiyaki sauce, and a raw egg in beef broth. The sukiyaki sauce is made from coconut, fermented tofu, tahini, peanut butter, sugar, garlic, lime, and spices.
*[[Thai suki]] or ''Thai sukiyaki'' is a very popular [[hot pot]] dish in [[Thailand]] and, increasingly, neighboring countries. Despite the name, it bears only a vague resemblance to Japanese sukiyaki.
*[[Hot pot]]
*[[Fondue#Broth|Fondue Bourguignonne and fondue chinoise]]

⚫
==See also==
*[[List of Japanese soups and stews]]
*[[Gyūdon]]

==References==
{{Reflist}}

==Further reading==
{{commons category}}
{{cookbook|Sukiyaki}}
* ''A Taste of Japan'', Donald Richie, [[Kodansha]], 2001. {{ISBN|4-7700-1707-3}}.

{{Japanese food and drink}}

[[Category:Japanese beef dishes]]
[[Category:Japanese soups and stews]]
[[Category:Table-cooked dishes]]
[[Category:Hot pot]]

Latest revision as of 05:58, 21 December 2024

This article is about the food. For the Kyu Sakamoto song, see Sukiyaki (song). For other uses, see Sukiyaki (disambiguation).
Sukiyaki
TypeHot pot
Place of originJapan
Region or stateEast Asia
Main ingredientsMeat (usually thinly sliced beef), vegetables, soy sauce, sugar, and mirin
Sukiyaki beef in raw egg
Sliced cuts of beef in a sweet soy sauce-flavoured soup
Ingredients of sukiyaki

Sukiyaki (鋤焼, or more commonly すき焼き; [sɯ̥kijaki]) is a Japanese dish that is prepared and served in the nabemono (Japanese hot pot) style.

It consists of meat (usually thinly sliced beef) which is 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. The ingredients are usually dipped in a small bowl of raw, beaten eggs after being cooked in the pot, and then eaten.

Generally sukiyaki is a winter dish and it is commonly found at bōnenkai, Japanese year-end parties.

Ingredients

[edit]

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:

Boiled wheat udon or mochi (rice-cakes) are sometimes added, usually at the end to soak up the broth.

Preparation

[edit]

Sukiyaki is a one-pot dish (nabemono) that was developed during the Meiji era. Different regions have different ways of preparing sukiyaki. There are two main styles, the Kanto style from eastern Japan and Kansai style from western Japan.

In the Kanto style, warishita (a mixture of sake, soy sauce, sugar, mirin and dashi) is poured and heated in a pot, then meat, vegetables and other ingredients are added and simmered together. In Kansai-style sukiyaki, meat is heated in the pot first. When the meat is almost cooked, sugar, sake and soy sauce are added, then vegetables and other ingredients are added last.

The vegetables and meat used are different between the two styles. Because beef was expensive in the past, the use of pork was common in northern and eastern regions. Other ingredients added to modern sukiyaki include chicken (tori-suki), fish (uo-suki or oki-suki), udon noodles (udon-suki), negi, shiitake mushrooms, shirataki and slightly grilled tofu. In both styles, raw eggs are used as a dipping sauce and steamed rice with black sesame seeds is served.[1]

History

[edit]

There are various traditions about sukiyaki. Some concern the name. A theory about the origin of the name is from the word suki (鋤), which means spade, and yaki (焼き) which is the verb to grill. During the Edo period (1603–1868), farmers used suki to cook things like fish and tofu. However, sukiyaki became a traditional Japanese dish during the Meiji era (1868–1912). Another theory is that the name comes from the word sukimi (剥き身), which means "thinly sliced meat".[1]

Another tradition concerns the history of sukiyaki. Buddhism was introduced to Japan during the Asuka period.[2] At that time, killing animals was against Buddhist law. Also eating beef was prohibited since cattle were considered work animals. However, people could eat meat under some special circumstances, such as when they were sick, or at special events, like bōnenkai, the year-end drinking party. During the Edo period, eating game, such as boar and duck, was common and not forbidden. In the 1860s, when Japan opened its ports to foreign merchants, foreigners who came to Japan introduced the culture of eating meat and new cooking styles. Cows, milk, meat, and eggs became widely used, and sukiyaki was a popular way to serve them. At first, cattle were imported from neighboring countries like Sukiyaki possibly originated and became popular in the Kansai region. Following the 1923 Great Kantō earthquake, many beef restaurants in Tokyo were closed and many people in 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. Beef is the primary ingredient in today's sukiyaki.[1]

Sukiyaki became prominent in U.S. Japanese restaurants by the 1930s.[3] In 1978 W.L. Taitte stated in Texas Monthly that sukiyaki was "the most famous but hardly the most characteristic Japanese dish."[4] By the 1980s, in the U.S., sukiyaki was becoming obscure as sushi became more prominent.[3]

Trivia

[edit]

The 1961 song "Ue wo Muite Arukō" was given the alternative title "Sukiyaki" so that it could be short and recognizably Japanese in English-speaking countries alike. Despite the title, the lyrics have no connection to sukiyaki.[5]

Swedish comedian and singer Povel Ramel wrote a song, the "Sukiyaki Syndrome", wherein the restaurant customer wants sukiyaki. There are a number of variations, each with a long description, so long that by the time he orders any of them, the restaurant has run out.

[edit]
  • Shabu-shabu is similar, but whereas sukiyaki is considered sweeter, shabu-shabu is more savory. Shabu-shabu meat is even more thinly sliced and the individual slices of meat are cooked by dipping into simmering liquid at the table, while sukiyaki is cooked in a more casserole style.[6][7]
  • Sukiyaki in Laos takes the form of a bowl of bean thread noodles, various vegetables, thinly sliced beef and other meats or seafood, sukiyaki sauce, and a raw egg in beef broth. The sukiyaki sauce is made from coconut, fermented tofu, tahini, peanut butter, sugar, garlic, lime, and spices.
  • Thai suki or Thai sukiyaki is a very popular hot pot dish in Thailand and, increasingly, neighboring countries. Despite the name, it bears only a vague resemblance to Japanese sukiyaki.
  • Hot pot
  • Fondue Bourguignonne and fondue chinoise

See also

[edit]

References

[edit]
  1. ^ a b c "壽喜燒; 日本和食指南 - Japan Trend Ranking". sushiandsake.net. Archived from the original on 2017-07-05. Retrieved 2017-09-19.
  2. ^ "Japanese Buddhism: Part 1-A Brief History of Buddhism in Japan". Buddha Net. Retrieved 2017-09-19.
  3. ^ a b Faries, Dave (2022-10-20). "Sushi is everywhere. That can obscure other all-star Japanese dishes". Monterey County Weekly. Retrieved 2023-05-30.
  4. ^ Taitte, W.L. (April 1979). "If You Knew Sushi". Texas Monthly. Vol. 7, no. 4. Emmis Communications. pp. 134-. ISSN 0148-7736. - Cited: p. 139.
  5. ^ Bronson, Fred (2003). The Billboard Book of Number 1 Hits. Billboard Books. p. 1311. ISBN 0-8230-7677-6.
  6. ^ Food Network Retrieved 2017-09-19.
  7. ^ Sukiyaki Retrieved 2017-09-19.

Further reading

[edit]
Wikimedia Commons has media related to Sukiyaki.
Wikibooks Cookbook has a recipe/module on
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