Some Western culinary influences in Japan, including Portugal (tempura) and the Americas (teppanyaki), have been so integrated into Japanese cooking, it is difficult to differentiate them from more traditional Japanese cuisine like sushi and kaiseki. Standard Japanese meals usually include rice, soup, pickles and an entree, like fish or vegetables.
1 piece beef suet, about 2" x 2" x 1/2" (enough to lightly grease hot pan)
1 Lb. lean beef, sliced paper-thin across the grain, then
cut into bite-sized pieces
1 bunch Scallions, cut into 2" lengths, both white and green
1 block of fresh tofu, cut into bite sized squares
1-12 oz. can of shirataki (yam noodles)
(This is optional—they may be very expensive)
1-16 oz. can of bamboo shoots, sliced thin
1/2 Lb. fresh bean sprouts
8 fresh brown mushrooms, sliced about 1/4" thick
1/2 c. Soy Sauce
1/2 c. Sugar
1 c. Water
2 T. Sake, Mirin or dry sherry
Heat skillet until the suet sizzles when it touches. If the suet does not sizzle, remove it and heat the pan further.
Move the suet around the pan, putting a coat of oil over the whole surface. Place about 1/3 of the sliced beef in a corner of the pan, mix it about a bit to brown for about 1 minute. Add the begetables, 1/3 of each in their own 'corner' of the pan, except the scallions. Pour sauce (see recipe below) over these but not so much that the vegetables are swimming (about 1/2 the sauce). Bubble for 4-5 minutes, gently turneverything over and place scallions on top in a neat pile. Bubble 4-5 minutes more and it is ready to serve. Carefully place 1/4 of the meat in each person's bowl.
Then immerse the scallions in the pocket you have just created in th skillet. Serve the other ingredients and by the time you have served all, the onions/scallions should be wilted and cooked just right. Spoon a bit of sauce over all. Start the next batch of sukiyaki when the first half of the dish has been served.
Combine the soy sauce, sugar, water and mirin in a bowl or pitcher. Stir well, set aside for cooking/serving.
Sukiyaki is generally served with rice.
Also, to be totally authentic people serve themselves out of the bubbling mass in the center of the table (on a hot dish). Also, each person has a little bowl with raw egg in it. You take the boiling hot item from the central cooker, and dip it in the egg. This transfers the heat to the egg so you don't scald your mouth.
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- Chicken Yakitori
- Eggplant Miso Soup
- Japanese Potstickers (Gyoza)
- Japanese-Style Salad Dressings
- Pan-Broiled Scallops
- Shabu Shabu
- Tori no Mizutaki
- Tuna Tataki
from Kate's Global Kitchen:
Japanese Cookbooks with Recipes
- At the Japanese Table by Lesley Downer
- Food Sake Tokyo by Yukari Sakamoto
- Izakaya: The Japanese Pub Cookbook by Mark Robinson
- The Book of Miso by William Shurtleff & Akiko Aoyagi
- The Breakaway Japanese Kitchen by Eric Gower
- Japanese Cooking: A Simple Art by Shizuo Tsuji
- Japanese Cooking by Miyoko Nishimoto Schinner
- Japanese Kitchen Knives by Hiromitsu Nozaki
- My Japanese Table, A Lifetime of Cooking with Friends and Family by Debra Samuels
- Nobu Miami: The Party Cookbook
by Nobu Matsuhisa and Thomas Buckley
- Sake by Beau Timken and Sara Deseran
- The Sushi Lover's Cookbook: Easy-to-Prepare Sushi for Every Occasion
by Yumi Umemura
- Morimoto, by "Iron Chef" Masaharu Morimoto
- Uchi, The Cookbook by Tyson Cole
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This page modified January 2007