Recipe notes
For a vegetarian version: Replace the beef with plant proteins such as seitan or extra mushrooms.
Traditional accompaniment: Sukiyaki is often accompanied by cooked rice and a raw egg, but this can be adapted according to preference.
Vary the vegetables: Don't hesitate to add other seasonal vegetables such as leeks, spinach or extra shiitake.
Sukiyaki is traditionally prepared in a nabe, a type of Japanese pot or stewpot specially designed for fondues and simmered dishes. A nabe is ideal because it allows all ingredients to be cooked directly at the table, creating a convivial, interactive experience where everyone can add and cook their ingredients in the hot broth at their own pace.
However, if you don't have a nabe, you can also use a large frying pan or heavy-bottomed casserole dish. The key is to have a container large enough to hold all the ingredients and allow even cooking.
In a nabe, the broth is usually poured in at the beginning and the ingredients (beef, vegetables, tofu) are added gradually. This allows each food to absorb the flavours of the broth and cook to perfection.
Pairings:Sukiyaki pairs perfectly with warm sake, which softens the richness of the broth. A light, fruity red wine, such as a Gamay or Pinot Noir, also goes well with its umami flavors. For a non-alcoholic alternative, a roasted Houjicha tea adds woody notes that balance the sweetness of the sauce.
An Origin Linked to the Forbidden of the Past
Before the Meiji era (1868-1912), meat consumption was largely forbidden in Japan due to Buddhist influences. However, as the country opened up to the West, beef gained in popularity. Sukiyaki thus became a symbol of modernity, particularly popular in big cities like Tokyo and Osaka.
- Kanto style (Tokyo): Ingredients are first simmered in a sweet and sour broth prepared in advance.
- Kansai style (Osaka): The meat is first caramelized with sugar before being drizzled with soy sauce and mirin, then the other ingredients are added gradually.
