Sometimes, a single pot filled with a great-tasting broth and enriching ingredients is all you need to wash your worries away. Have a taste of the sweet and savory counterpart of hot pot from Japan with this One Pot Kanto-Style Sukiyaki recipe.
WHAT IS JAPANESE SUKIYAKI?
Sukiyaki is a nabemono or one-pot dish where thinly sliced meat, various vegetables, mushrooms, and other ingredients are cooked and simmered in a donabe or Japanese clay pot filled with a sweet and savory broth made from soy sauce and mirin.
There are various accounts on the history of sukiyaki. It is said that sukiyaki’s origins be traced back to the Edo period where farmers use “suki” or spades to grill (yaki) food like tofu and fish.
Some have also mentioned that sukiyaki comes from the Japanese word sukimi which means “thinly sliced beef”.
Today, sukiyaki is commonly served in bōnenkai or year-end parties during the winter, offering a warm and satisfying farewell to the year that has been.
WHAT’S THE DIFFERENCE BETWEEN SUKIYAKI AND HOT POT?
Japanese sukiyaki and Chinese hot pot have their fair share of similarities and differences.
For starters, leafy vegetables like bokchoy, cabbage, mushrooms, tofu, and clear noodles are some of the ingredients you can find in both dishes.
In terms of meat used, sukiyaki uses slightly thicker slices of meat compared to the ones used in hot pots, but still thin enough to be cooked quickly.
Similar to Chinese hot pot, the meat in Kanto-style sukiyaki is cooked by dunking it in the boiling broth. On the other hand, the meat in Kansai-style sukiyaki is seared in the pot first before adding the broth and other ingredients.
Speaking of broths, Chinese hot pots, particularly Sichuan-style hot pots, tend to lean on the spicier side, employing chili peppers in both the soup and dipping sauce.
On the other hand, mirin or sweet rice wine is the secret ingredient that gives sukiyaki its distinct and well-balanced mix of sweet and beefy flavors that’s impeccable, especially when paired with white rice.
THE SUKIYAKI RAW EGG DIPPING SAUCE
In Chinese hot pot, you can enjoy a wide range and varied combinations of chili, nutty, garlicky, and savory sauces to flavor your soup. However, sukiyaki is traditionally enjoyed with a unique dipping sauce: beaten raw eggs.
Your initial thought must be: “Wouldn’t that taste slimy?”
You may feel a subtle change in texture but the rich and slight sweetness of the raw eggs balances the salty ingredients of your sukiyaki delightfully.
We recommend that you use pasteurized eggs so they are safe to consume even when raw. Alternatively, you can crack the egg directly on the bubbling broth to cook it slightly in the heat of the soup.
HOW TO COOK ONE POT KANTO-STYLE SUKIYAKI
Prepare sweet and savory one pot sukiyaki with this sukiyaki recipe from Spice the Plate. While you can get sukiyaki meat from your local groceries, you can find all the ingredients for the best-tasting sukiyaki broth with products available in Karman Foods!
Preparation Time: 10 mins.
Cook Time: 20 mins.
Total Time: 30 mins.
- ½ pound thinly sliced beef rib eye for sukiyaki
- ½ package enoki mushroom
- ½ package firm tofu, cut into ½-inch slices
- ½ carrot, peeled and sliced
- 5-6 nappa cabbage leaves, rinsed
- 1 stalk scallion, chopped
- Combine the ingredients for the broth in a sauce pan and bring to a boil. Set aside once done.
- Arrange the sukiyaki ingredients in your Japanese clay pot.
- Pour the broth in your pot with the ingredients.
- Cover with a lid and simmer under medium-high heat for 15-30 minutes.
- Bring to low heat and enjoy.
OPTIONAL: Enjoy with a bowl of white rice and beaten raw egg dipping sauce.