Sukiyaki
Classic Sukiyaki Recipe - A Taste of Japan in Your Kitchen
Sukiyaki is a Japanese dish of thinly sliced meat with vegetables cooked in soy sauce based savory and sweet sauce. “Suki” means “thinly sliced meat” and “yaki”, grill or pan fry.
My first Sukiyaki dining experience was in Asakusa, Tokyo Japan, where I savored the very classic flavors prepared traditionally.
As I was thinking about going to Japan lately, the old memory inspired me, and I recreated that same tasty flavor at home. You can make your Sukiyaki at home, too.
Here is my Sukiyaki beef recipe for you to try out!
RECIPE
Servings: 4-5
Time: 20 min
Ingredients:
1.5 lbs thin sliced sukiyaki beef (chuck/ribeye)
7 oz konjac noodles
tofu (yaki-tofu or firm tofu)
green onion (japanese negi - long and thick)
shungiku (chrysanthemum leaves)
shiitake mushrooms
cooking oil
[ Sauce ]
Instructions:
Begin by preparing the sauce - In a bowl, combine soy sauce, mirin, sugar, and water and mix well and set aside.
Prepare the ingredients - Cut the thick green onion into 2-inch pieces, remove the stems from shiitake mushrooms, cut the tofu into rectangular cubes, chop the shungiku into 3-inch lengths, and cut the konjac noodles into halves.
Heat a pan over medium heat and add a splash of cooking oil. Cook the green onion until they develop a charred appearance.
Add the thin sliced beef to the pan and quickly cook both sides until lightly browned.
Pour the prepared sauce over the beef and continue cooking until the beef is cooked through.
Add the shiitake mushrooms, tofu, and konjac noodles to the pan. Cover it with a lid and allow the ingredients to cook.
Once the shiitake mushrooms are tender, add the shungiku to the pan and cook for an additional minute.
If desired, serve the sukiyaki with a side of raw beaten egg for dipping.
What is Sukiyaki in Japan?
Sukiyaki holds a special place in Japanese culinary history, with roots tracing back to the late 19th century.
The dish as we know it today originated during the Meiji period (1868-1912), a period of significant modernization and Western influence in Japan. It was initially called "gyu-nabe" or "sukimi-nabe," referring to thinly sliced beef cooked with vegetables in a hot pot. At this time, beef was not a commonly consumed meat in Japan due to Buddhist dietary restrictions and traditional farming practices.
However, during the Meiji period, Japan began opening up to the West, and with it came influences from Western cuisine. Beef became more accessible, and Japanese people started incorporating it into their diet. Sukiyaki gained popularity as a celebratory dish among wealthy urbanites, often enjoyed during special occasions or gatherings.
One key moment in sukiyaki's history occurred in the late 19th century when Emperor Meiji lifted the ban on meat consumption, further contributing to the dish's spread across Japan.
During World War II, meat was rationed in Japan, leading to a decline in sukiyaki consumption. However, after the war, as Japan rebuilt itself economically, sukiyaki experienced a resurgence in popularity. It became a symbol of prosperity and togetherness, enjoyed by families and friends during festive occasions.
Today, sukiyaki remains a beloved dish in Japan, cherished for its rich flavor, communal dining experience, and cultural significance. It has also gained international recognition, with variations of the dish served in Japanese restaurants worldwide.
