Homemade Sukiyaki Recipe (Japanese Hot Pot) (2024)

FAQs

Is sukiyaki the same as hot pot? ›

Hot pot or steamboat is an umbrella term for dishes made in a cauldron of broth and served with dipping sauces. The ancient Chinese came up with the brilliant choose-your-own-adventure dish approximately 1,000 years ago. It evolved into many iterations, such as the Japanese shabu shabu and sukiyaki.

There are two main styles of sukiyaki preparation, the Kanto (Tokyo) style of eastern Japan, and the Kansai (Osaka) style of western Japan. Kanto style sukiyaki is done by heating sukiyaki sauce (warish*ta) in a pot before adding all the ingredients to simmer together. Kansai style sukiyaki is eaten in stages.

Although both cuisines are based around thinly-sliced beef, they are cooked with completely different methods, and both have their own specialty restaurants. Sukiyaki offers a rich flavor, seasoned with soy sauce and sugar, while shabu-shabu is fatty meat with a light flavor.

It's a communal food, usually eaten with friends or family. As sukiyaki is usually made with high-grade meat, it's more expensive than your average dinner, and is reserved for special occasions. The dish itself doesn't have a very long history, with most scholars only tracing it back to the early Meiji era (1868-1912).

Thinly Sliced Beef Chuck/Ribeye for Sukiyaki.

Sukiyaki is a type of hot pot dish known for its sweet and salty flavor, seasoned with shoyu, sugar, and mirin. In addition to thin slices of beef, common ingredients for sukiyaki include naganegi (Japanese leek), shungiku green, shiitake, tofu, and shirataki noodles.

Made with the highest-quality ingredients, it's a delicious blend of traditionally brewed Kikkoman® Soy Sauce, mirin, sugar and seasonings all combined to add flavor to everything that's cooked in it. Using Kikkoman® Sukiyaki Sauce is quick, convenient and economical.

Pork belly sukiyaki is thin sliced belly and perfect for hotpot and grilling.

Dipping the warish*ta-infused ingredients into the raw egg gives them a mellow taste. In many countries, it is not common to eat raw egg, so some people may not be entirely comfortable with this, but it is worth giving it a try when you come to Japan.

Suki is a sweet girl's name of Japanese origin, meaning “beloved,” that delights in your devotion for baby. This likeable little name is taken from the Japanese word suki, which, when used in conversation, can be used to express a certain fondness for something.

How do you eat sukiyaki in Japan? ›

How to eat sukiyaki. Once the ingredients have been cooked in the warish*ta, they are usually dipped in raw egg yolk before eating. The egg imparts a mellow flavor.

Sukiyaki has a more complex, sweeter flavor due to the sweet soy-based broth, while in shabu shabu the natural taste of the beef and vegetables shine with the more delicate broth. This becomes particularly noticeable as the broth gets seasoned over the course of the meal from the beef and vegetables being dipped in it.

They began promoting meat in an effort to increase the size and strength of ordinary people. Thus, sukiyaki gradually became a common meal among Japanese people.

Nabe (鍋) is the term used to describe Japanese hot pot dishes as well as the hot pot itself. Nabe is a popular winter dish that is typically cooked and eaten at the table. Common ingredients found in nabe include vegetables, mushrooms, meat and seafood.

In the Kansai District, the dish was called “sukiyaki,” as it is called today, but in the Kanto District the dish was called “gyu-nabe,” and it became tremendously popular among common people.

They are also called steam boat restaurants. You cook supplied raw ingredients at your table with a pot of hot soup. They are popular in other east Asian countries including Mongolia. Chinese being a very convivial people enjoy dining together and find hot pot dining a chance to cook and talk rather than eat and leave.

Meat Fondue: Meat fondue is similar in concept to hot pot. Thin slices of raw meat, such as beef or chicken, are cooked at the table by immersing them into a pot of hot oil or broth. Once cooked, the meat is often dipped in various sauces for added flavor.