Sukiyaki すき焼き

History and Origins

There are a lot of rich agricultural products grown in the country's first export to the EU, such as the beef of the state, or the fat and soft "Yujita Koda" grown in the town of Yinda, Sweet County. It's "Kaki" that can taste all the charm of such a horse's harvest. All the food we use is from the county's "Fifty percent self-sufficient." In addition to the cattle and the rice fields in the country's first-class production, the cattle and the rice in the country's largest, the potato in the middle of the production, the whole country's produce, the cabbage, the raw, the the Ministry of Agriculture, Forestry and Fisheries, the growing, the growing, the growing, the growing, the growing, the growing, the growing, the growing, the growing, the growing, the growing, the growing, the growing, the growing, the growing, the growing, the growing, the growing, the growing, the growing, the growing, the growing, the growing, the growing, the growing, the growing, the growing, the growing, the growing, and the growing, and the growing, the U.U.U.U.U.A. In recent years, there have been a lot of community-like contests, such as "Kin-Kin-Kin-Kin-Sook-Book-Box" and "Family-Big-Box" competitions that compete with cooking. And culture has been established.

When It Is Eaten

On November 29th, "Goo-roo" Day, many of the schools in the province are provided. Also, a large amount of rich, nutritious cooking is used in nutrition instruction and food interactions with local producers. And at the 2018 event "Ouji-Duyaki" we have 745 people acting on it and from the World Record of Gennes, approved as "The World's Food and Agriculture Text"

How It Is Eaten

Like common cooking, eating varies from home to store and from area to area. For Kanto, including the horse, all food is often boiled under the divider, but for the best stores in the state it is often eaten with Kansai, and for the meat roasting style in the beginning. There are also plenty of ovens, such as "Italy-yaki" and "Italy-yaki" that can be finished by adding a "Italy-yaki" sauce instead of a cow.

Recipe — Serves 4

Ingredients

• 400–600 g thinly sliced beef
• 1 cow fat
• 3 green onion
• 200 g shirataki noodles
• 6 fresh shiitake mushrooms
• お好みの野菜 (Chinese cabbage), to taste
• 300 ml 割り下 (sauce)

Method

1. Cut out the ingredients. The beef is removed from the refrigerator 30 minutes ago and brought back to normal.
2. He heats the pot, stretched the fat to the bottom, spread a piece of meat, and put sugar in it.
3. We're going to cut the meat back and burn the opposite side and eat the roast.
4. When you enjoy your baked meat, add vegetable sieves, sugar, cut down, and water are added in a proper amount by your choice.
5. I made space in the pot and made it through a quick heat in the meat.
6. Eat raw eggs as you like. You can add to your tofu. Some families enjoy the rice and rice left over.

More About 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

Thinly sliced beef is usually used for sukiyaki, although in the past, in certain parts of the country (notably Hokkaido and Niigata) pork was also popular.

Popular ingredients cooked with the beef are:

• Tofu (usually seared firm tofu).
• Negi (a type of scallion).
• Leafy vegetables, such as Chinese cabbage and shungiku (garland chrysanthemum leaves).
• Mushrooms, such as shiitake and enokitake.
• 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.

Preparation

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.

Etymology

One theory for the origin of the name is that it derives from the words 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". The spade derivation is doubted by some, who note that the name sukiyaki may not have entered Japanese until the Taishō era and that the dish was previously known as gyūnabe.

History

Buddhism was introduced to Japan during the Asuka period. 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 Korea and China as the demand for beef increased. 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.

Sukiyaki became prominent in U.S. Japanese restaurants by the 1930s. In 1959, food writer for the New York Times Craig Claiborne wrote that the dish was among the four most requested recipes the newspaper had received over the previous year.

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

In popular culture

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. Despite the title, the lyrics have no connection to sukiyaki.

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 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 them into simmering liquid at the table, while sukiyaki is cooked in a more casserole style.
• 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 hotpot dish in Thailand and its vicinity.
• Hotpot
• Fondue Bourguignonne and fondue chinoise

Text adapted from the English Wikipedia article Sukiyaki by its contributors, licensed CC BY-SA 4.0.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.