Homemade Sukiyaki Recipe (Japanese Hot Pot) (2024)

FAQs

What is sukiyaki broth made of? ›

It's very simple to make with just 4 ingredients: soy sauce, sake, mirin, and sugar. Some recipes already include kombu dashi in the sauce while others don't. I prefer to keep them separate so that the sukiyaki sauce lasts longer in the refrigerator (water/dashi in the sauce will not keep long).

Another Japanese hot pot is sukiyaki, which follows a specific procedure. The dish requires preparing brown dashi made with soy sauce and sugar.

Thinly sliced beef is usually used for sukiyaki, although in the past, in certain parts of the country (notably Hokkaidō and Niigata) pork was also popular. Popular ingredients cooked with the beef are: Tofu (usually seared firm tofu). Negi (a type of scallion).

There are two main styles of sukiyaki preparation, the Kanto (Tokyo) style of eastern Japan, and the Kansai (Osaka) style of western Japan. Kanto style sukiyaki is done by heating sukiyaki sauce (warish*ta) in a pot before adding all the ingredients to simmer together. Kansai style sukiyaki is eaten in stages.

Sukiyaki features vegetables, noodles, tofu, and steak served in a steaming, flavorful broth made with dashi, mirin, and soy sauce. This Japanese dish is traditionally cooked at the table in a pot of simmering broth.

Sukiyaki is a type of hot pot dish known for its sweet and salty flavor, seasoned with shoyu, sugar, and mirin. In addition to thin slices of beef, common ingredients for sukiyaki include naganegi (Japanese leek), shungiku green, shiitake, tofu, and shirataki noodles.

Some higher quality beef comes from cows that are fed beer and frequently massaged to fatten them up just right. Such stock is treated as a high-end brand in Japan. High-class restaurants that specialize in sukiyaki or shabu-shabu are generally very expensive due to the high quality of meat used.

From a diner's point of view, the best way to understand the difference between the two is to know that sukiyaki is sweeter, tastier and heavily reliant on the quality of its base whereas shabu-shabu is milder, simpler yet places heavy emphasis on the quality of the ingredients.

Yose-nabe is the most common and basic hot pot dish, served at homes across Japan. Vegetables, mushrooms, meat and seafood are cooked in a pot of flavorful broth. The broth typically contains water, sake, soy sauce, mirin and dashi soup stock.

寿喜烧 : sukiyaki... : shòu xǐ shāo | Definition | Mandarin Chinese Pinyin English Dictionary | Yabla Chinese.

Why is sukiyaki popular in Japan? ›

They began promoting meat in an effort to increase the size and strength of ordinary people. Thus, sukiyaki gradually became a common meal among Japanese people.

While they share many of the same ingredients, the main difference is consistency. Sukiyaki has a soup-like consistency, while Teriyaki tends to be thicker. Our Sukiyaki sauce recipe benefits from the superb flavor-enhancing properties of San-J Tamari Soy Sauce, giving it a rich, umami taste.

Suki translates best to 'like', but it's used in Japan to express that you're romantically interested in someone. You can also use it to say that you like something, like food, a skirt, anything. Again, Japanese is highly contextual, so the object of your affection isn't indicated in suki desu alone.

Pantai Norasingh Cantonese Style Sukiyaki Sauce

Pantai Norasingh is one of the top brands when you think of suki sauce. The flavourful suki sauce has the perfect mixture of sourness and spiciness. I guarantee that those who can't eat spicy food will fall in love with the secret recipe of Pantai Norasingh.

Sukiyaki is comprised of thinly sliced meat, usually beef, simmered in a salty, savory broth alongside tofu and vegetables, and then dipped in beaten, raw egg before being eaten.

There are many different types of dashi (Japanese soup stock), but for shabu shabu, we use kombu dashi made with kombu (kelp). It is vegetarian and really easy to make. You can simply drop a piece of kombu in a pot of water and let it steep. That's it!

Thai suki, known simply as suki (Thai: สุกี้, pronounced [sū. kîː]) in Thailand, is a Thai variant of hot pot, a communal dish where diners dip meat, seafood, noodles, dumplings and vegetables into a pot of broth cooking at the table and dip it into a spicy "sukiyaki sauce" before eating.

Sukiyaki offers a rich flavor, seasoned with soy sauce and sugar, while shabu-shabu is fatty meat with a light flavor. This is something uniquely Japanese for you to enjoy, and a whole lot different than steak or stew.

Dashi (出汁) is a soup stock that is regularly used in Japanese cuisine to add sweet, sour, bitter, and salty flavors and umami.