Yesterday during my Japanese lesson, the class had an interesting discussion about Sukiyaki. So for Today’s Japan Photo series, I’ve decide to feature the yummy dish of Sukiyaki すき焼き, which is essentially a yummy pot of meat and veggies.
This mouth-watering shot of an awesome pot of Sukiyaki was taken by FotoosVanRobin. I’m sure everyone is just dying to take a bite.
And here’s a little more information on Sukiyaki すき焼き:
Sukiyaki (すき焼き) is a Japanese dish in the nabemono (Japanese Hot pot) style.
It consists of meat (usually thinly sliced beef), or a vegetarian version made only with firm tofu, 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. Before being eaten, the ingredients are usually dipped in a small bowl of raw, beaten eggs.
Generally sukiyaki is a single dish for the colder days of the year and it is commonly found at bōnenkai, Japanese year-end parties.
Like other nabemono dishes, each Japanese region has a preferred way of cooking sukiyaki. The key difference is between the Kansai region in western Japan and the Kantō region in eastern Japan. In the Kantō (Tokyo) region, the ingredients are stewed in a prepared mixture of soy sauce, sugar, sake and mirin, whereas in Kansai (Osaka, Kyoto region), the meat is first grilled in the pan greased with tallow. After other ingredients are put over these, the liquid is poured into the pan. The shungiku are added when all the ingredients are simmering. A raw egg is broken into a serving bowl, one egg for each person. Some prefer to add a bit of soy sauce and the egg is lightly beaten. The meat and vegetables are dipped into this sauce before being eaten.