Sukiyaki

What is Sukiyaki?

Sukiyaki is a Japanese dish where thinly sliced beef and a mix of vegetables are gently simmered together in a shallow iron pot at the table. The broth is both sweet and salty, made from soy sauce, sugar, and mirin (a sweet rice wine). Alongside beef, common additions include tofu, leafy greens like napa cabbage and garland chrysanthemum, mushrooms such as shiitake, and glass noodles made from konnyaku. After cooking, each bite is dipped into a bowl of raw, beaten egg, which adds a silky texture and mild flavor.

Where does Sukiyaki come from?

Sukiyaki emerged during Japan’s Meiji era, a time when eating beef became more common after centuries of restriction. The dish likely started in the Kansai region, but two main styles developed: Kanto (eastern Japan) and Kansai (western Japan). The name may come from the word for 'spade' or from 'thinly sliced meat,' though its exact origin is debated. Sukiyaki became especially popular after foreign influences introduced new ways of eating meat to Japan in the late 1800s.

How is Sukiyaki made?

To prepare sukiyaki, a shallow iron pot is set on the table. In the Kanto style, a broth of soy sauce, sugar, mirin, sake, and dashi is heated first, then beef and vegetables are added to simmer together. The Kansai style starts by searing the beef in the pot, then adding sugar, sake, and soy sauce, followed by vegetables and other ingredients. Tofu is usually grilled before joining the pot. Diners cook and eat ingredients directly from the simmering pot, dipping each piece into raw egg before eating.

How and when is Sukiyaki eaten?

Sukiyaki is typically enjoyed as a shared meal, especially during colder months. It is a popular choice for gatherings and year-end parties called bōnenkai. The dish is eaten hot, straight from the pot, with each person selecting cooked pieces and dipping them into a bowl of beaten raw egg. Steamed rice is often served alongside. The communal style of eating makes sukiyaki a social and festive experience.

Kinds of Sukiyaki

Regional differences shape how sukiyaki is made. In Hokkaido and Niigata, pork may replace beef. Some versions include chicken or fish. Udon noodles or mochi are sometimes added at the end to soak up the remaining broth. The vegetables and seasonings can also vary between eastern and western Japan, reflecting local tastes and traditions.

What Sukiyaki means

Sukiyaki holds a place in Japanese winter traditions and is closely linked to year-end celebrations. It became a symbol of modern Japanese dining after the Meiji era, marking a shift in attitudes toward eating meat. The dish also appears in popular culture, such as the English title of the song 'Ue wo Muite Arukō,' known as 'Sukiyaki' abroad, though the song itself is unrelated to the food.

Questions people ask about Sukiyaki

Good reading and sources

• Encyclopaedia BritannicaArticle

• Sukiyaki on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data