Dish · japanese
Sukiyaki
Thin-sliced beef and vegetables simmered in a shallow pot with a sweet soy sauce, then often dipped in raw beaten egg before eating. Sweeter and more sauce-heavy than most Japanese hot pots.
Where it comes from
Sukiyaki grew popular after Japan lifted its long-standing restrictions on eating beef in the late 19th century, when beef was still a novelty and cooks leaned on a sweet sauce to make the new meat familiar.
What cooks argue about
Kanto and Kansai regions disagree on method: premixed sweet soy sauce poured over everything at once, versus the Kansai way, searing beef first, then seasoning it in the pan with raw sugar and soy sauce.
Nobody has published a sukiyaki recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.