Sukiyaki

Sukiyaki is a Japanese hot pot (*nabemono*) in which thinly sliced beef is simmered tableside in a sweet soy sauce (*warishita*) broth with tofu, mushrooms, and vegetables, then dipped in raw egg by each diner. The dish developed in its modern form in the late nineteenth century, after Japan ended its long ban on eating meat during the Meiji Restoration; the first sukiyaki restaurant opened in Kyoto in the final days of the Tokugawa shogunate. The name is said to come from *suki* (a spade) and *yaki* (to grill), as peasant farmers in the Edo period reportedly grilled meat on the metal blades of their plows (Wikipedia; Serious Eats).

Sukiyaki is the archetypal Japanese communal event dish, cooked and eaten at the table, shared from a single pot, and built for a gathering. It is especially popular for winter celebrations and New Year gatherings.

Ingredients (serves 6): - 1½ lbs thinly sliced beef (ribeye or sirloin, sliced paper-thin) - ½ block firm tofu, cut into cubes - 8 shiitake mushrooms, stemmed - 1 bunch enoki mushrooms, roots trimmed - 1 block grilled tofu or yaki-dofu (optional) - 1 leek or napa cabbage, cut into chunks - 1 bunch shungiku (chrysanthemum greens) or spinach - 1 package shirataki (konjac) noodles, rinsed - ½ cup soy sauce - ½ cup mirin - 3 tbsp sake - 3 tbsp sugar - 2 cups dashi or water - 2 tbsp vegetable oil - 6 very fresh eggs (for dipping) - Steamed short-grain rice, for serving

Instructions: Prepare the warishita broth: in a small saucepan, combine the soy sauce, mirin, sake, sugar, and dashi; warm until the sugar dissolves. Heat the oil in a sukiyaki pot or wide, shallow pot over medium heat. Add a few slices of beef and sear briefly. Add the leek and shiitake mushrooms and cook 1 minute. Arrange the tofu, enoki mushrooms, shirataki noodles, and greens in the pot. Pour the warishita broth over everything. Bring to a gentle simmer and cook until the vegetables are tender and the beef is cooked through, about 10 minutes. Each diner cracks a fresh egg into their own bowl and dips the hot ingredients into the egg as they eat. Serve with steamed rice.

For a Crowd (serves 12): - 3 lbs beef, double all ingredients; use a large pot or two pots - Set up a portable butane burner at the table; cook and serve communally.

Variations: - Kanto-style Sukiyaki: Pre-cook the beef in the warishita broth before adding vegetables (the more common Tokyo style). - Kansai-style Sukiyaki: Sear the beef in oil first, then add sugar and soy sauce, then the broth and vegetables. - Vegetarian Sukiyaki: Replace the beef with extra firm tofu and mushrooms; use a vegetable dashi and omit the egg dip.

Pairing: Sukiyaki pairs with a light, dry Japanese sake (served warm or chilled) or a Japanese beer. Steamed short-grain rice is the traditional accompaniment. For a brunch or daytime gathering, a sparkling sake or a light white wine also works.

Reference Links: - Sukiyaki (Japan, Meiji era, hot pot): Wikipedia - Traditional Sukiyaki recipe: Serious Eats

Pro Tips: The beef must be sliced paper-thin — freeze it for 30 minutes before slicing to make clean cuts. The warishita broth should be sweet and savory; adjust the sugar and soy to taste. Cook and serve at the table — sukiyaki is a communal, interactive dish, and the pot should stay on a low flame throughout the meal. The raw egg dip is traditional and silken; use very fresh, high-quality eggs, or omit the egg for a lighter version. Do not overcook the beef; the thin slices cook in seconds.