Japanese Beef Tips Dipped in Egg
 | |
| Type | Hot pot |
|---|---|
| Place of origin | Japan |
| Region or state | Eastern asia |
| Chief ingredients | Meat (normally thinly sliced beef), vegetables, soy sauce, sugar, and mirin |
| |
Cookbook: Sukiyaki
Media: Sukiyaki 
Sukiyaki beef in raw egg.
Sliced cuts of beefiness in a sweet soy sauce flavoured soup.
Sukiyaki ( 鋤焼 , or more ordinarily 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-scale bowl of raw, browbeaten eggs after beingness cooked in the pot, and then eaten.
Generally sukiyaki is a winter dish and it is normally institute at bōnenkai, Japanese twelvemonth-terminate parties.
Ingredients [edit]
Thinly sliced beefiness is normally used for sukiyaki, although in the past, in certain parts of the country (notably Hokkaidō and Niigata) pork was also pop.
Pop ingredients cooked with the beefiness 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.
- Drinking glass noodles made out of konnyaku or corm such every bit ito konnyaku or shirataki noodles.
Boiled wheat udon or mochi (rice-cakes) are sometimes added, usually at the end to soak up the broth.
Grooming [edit]
Sukiyaki is a 1 pot dish (nabemono) that was developed during the Meiji era. Different regions take different means of preparing sukiyaki. There are two main styles, the Kanto mode 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 get-go. 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 betwixt 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 modernistic sukiyaki include chicken (tori-suki), fish (uo-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.[1]
History [edit]
At that place are various traditions about sukiyaki. Some concern the name. A theory about the origin of the name is from the word suki ( 鋤 ), which means spade, and yaki ( 焼き ) which is the verb to grill. During the Edo menstruation (1603–1868), farmers used suki to melt 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".[i]
Another tradition concerns the history of sukiyaki. Buddhism was introduced to Japan during the Asuka catamenia.[2] At that time, killing animals was against Buddhist law. As well eating beef was prohibited since cattle were considered piece of work animals. However, people could eat meat nether some special circumstances such as when they were sick or at special events like bōnenkai, the yr-cease drinking political party. During the Edo period eating game such equally boar and duck was mutual and not forbidden. In the 1860s, when Nippon opened its ports to strange 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 pop way to serve them. At outset, cattle were imported from neighboring countries like Korea and China as the demand for beefiness increased. Sukiyaki peradventure originated and became popular in the Kansai region. Following the 1923 Great Kantō convulsion, many beef restaurants in Tokyo were closed and many people in Kantō temporarily moved to the Osaka expanse. 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 manner, where information technology has since become popular. Beef is the chief ingredient in today's sukiyaki.[1]
Trivia [edit]
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 alike. Despite the title, the lyrics have no connection to sukiyaki.[iii]
[edit]
- Shabu-shabu is similar, simply whereas sukiyaki is considered sweeter, shabu-shabu is more savory. Shabu-shabu meat is even more thinly sliced and the private slices of meat are cooked by dipping into simmering liquid at the tabular array, while sukiyaki is cooked in a more casserole manner.[4] [5]
- 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 beefiness goop. The sukiyaki sauce is fabricated from coconut, fermented tofu, tahini, peanut butter, sugar, garlic, lime, and spices.
- Thai suki or Thai sukiyaki is a very popular hot pot dish in Thailand and, increasingly, neighboring countries. Despite the name, information technology bears only a vague resemblance to Japanese sukiyaki.
- Hot pot
- Fondue Bourguignonne and fondue chinoise
See also [edit]
- List of Japanese soups and stews
- Gyudon
References [edit]
- ^ a b c "壽喜燒; 日本和食指南 - Japan Tendency Ranking". sushiandsake.net . Retrieved 2017-09-xix .
- ^ "Japanese Buddhism: Part 1-A Cursory History of Buddhism in Japan". BuddhaNet.net . Retrieved 2017-09-19 .
- ^ Bronson, Fred (2003). The Billboard Volume of Number ane Hits. Billboard Books. p. 1311. ISBN0-8230-7677-vi.
- ^ Nutrient Network Retrieved 2017-09-19.
- ^ Sukiyaki Retrieved 2017-09-19.
Further reading [edit]
 | Wikimedia Commons has media related to Sukiyaki. |
- A Gustatory modality of Japan, Donald Richie, Kodansha, 2001. ISBN four-7700-1707-3.
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Source: https://en.wikipedia.org/wiki/Sukiyaki
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