Sukiyaki
With temperatures coming down, sukiyaki, a winter dish in Japan, is a welcome dish on our fall tables. Beef is a relatively new addition to Japanese cuisine. It wasn’t until the 1860s when Western influence started coming in that beef became part of the Japanese menu. Sukiyaki is probably the most well-known of Japan’s one-pot cooking/nabemono dishes. It is traditionally prepared at the table, where diners can swish their own beef and other ingredients in the cooking liquid. Since this may not be practical for some, I am providing instructions for making sukiyaki both ways — tabletop-style and on-the-stovetop. If you have the equipment to prepare and serve this at the table, though, I would highly recommend it, since the fun in sukiyaki comes with the communal cooking it involves, a concept similar to the Swiss’ fondue.
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POSTED IN: Soups and Stews
3 opinions for Sukiyaki
ces
Oct 24, 2005 at 2:14 pm
hi there..thanks for visiting my initial taste of the food blogosphere..
the diychef..thru mikemina’s insistence..hey just in time..been craving for my mom’s sukiyaki..
Stef
Nov 2, 2005 at 7:09 pm
hi ces! thanks for dropping by and welcome to the food blogging world — it’s fun here:D! if you try this recipe, let me know how it turns out.
Indy
Nov 30, 2006 at 9:59 pm
I just wanted to ask if anything about ’sukiyaki’ is fattening? like, the meat or the broth, or anything?
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