Sukiyaki すき焼き

Though sukiyaki is perhaps not as inherently Japanese as say sashimi, it is immensely popular together with the other nabemono dishes (pot dishes). The reason I say it is not Japanese is because the use of beef comes from foreign influences and sukiyaki can be dated to the mid 19th century and the first sukiyaki restaurant (Isekuma) opened in Yokohama in 1862. Prior to the black ships and the end of isolation (sakoku or 鎖国) in 1854 the Japanese cuisine included no pork or beef and only fowl in limited amount. In the beginning many Japanese people had difficulties in accepting eating meat and some resellers tried to sell it under the label "mountain whale". Sukiyaki, however, was one of the dishes that caught on early due to its simplicity which harmonises with Japanese thoughts on food.

Sukiyaki is an excellent dish with which to introduce foreigners to Japanese cuisine. Though, unless eaten at a restaurant, it requires a table pot which is not as common in occidental kitchens. We were fortunate to get one from a visiting Japanese professor who did not want to bring it with him back home.

Sukiyaki

• Thinly sliced beef
• Leek/Negi
• Chinese cabbage 
• Chrysanthemum/shungiku
• Shiitake and/or enokitake 
• Harusame
• Tofu
• Eggs

Cooking Sauce

• Butter or lard
• Soy
• Sake
• Water
• Sugar

The beef should preferably be cut by a professional as they need to be really thin (see picture). Cut begetables, mushrooms and tofu into good bite size and put harusame in water to soften for about 10 min. After these preparations it's really just to eat. We give no amounts for anything as this is up to your liking both in regards to vegetables and the sauce. First put some butter or lard (only the first time) in the pan and then add soy, sake, water and sugar to make up the cooking sauce. Again make the proportions to your liking. If the sauce runs out, just add more.

The way to eat differs somewhat from family to family and no way is better than the other. But the way we eat sukiyaki is to simply mix the sauce, heat up the pan and add things as the meal progresses. Then the food inside of the pot is up for grabbing. A beaten raw egg is put in each bowl which you dip the food in before eating. As the meat and vegetables are quite thin they will be ready very quickly. Though make sure not to take the same piece with your chop sticks between to people. Two pairs of chop sticks on the same food at the same time is a big no-no in Japan. Serve the sukiyaki with rice. Enjoy!