SUKIYAKI

Updated 04-May-2020.

Mondo shtuff from around the internet, all about SUKIYAKI!

Sukiyaki Recipe すき焼き • Just One Cookbook: Authentic Sukiyaki recipe with seared marbled beef and a variety of vegetables including enoki, shungiku, and napa cabbage cooked in a soy sauce broth.

My botty best at summarizing from Wikipedia: sukiyaki (, or more commonly ; [skijaki]) is a Japanese dish prepared and served in the nabemono (japanese hot pot) style . leafy vegetables, such as Chinese cabbage and shungiku (garland chrysanthemum leaves) Mushrooms such as shiitake and enokitake. Glass noodles made out of there are two main styles, the Kanto style from eastern japan and Kansai style from western japan . 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 . raw eggs are used as a dipping sauce and steamed rice with black sesame seeds is served . yaki sukiyaki became a traditional Japanese dish during the Meiji era (1868–1912) another theory is that the name comes from the word sukimi (), which means “thinly sliced meat” 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 cattle were imported from neighboring countries like Korea and China as the demand for beef increased . Sukiyaki originated and became popular in the Kansai region . after the 1923 Great Kant earthquake, lots of beef sukiyaki in Laos is a bowl of bean thread noodles, various vegetables, thinly sliced beef . the sauce is made from coconut, fermented tofu, tahini, peanut butter ISBN 4-7700-1707-3. bears only a vague resemblance to Japanese sukiyaki .