Sukiyaki is cooked by adding meat, vegetables, mushrooms, onions, and a special type of noodles. Sukiyaki is served in the same pot it is cooked in.
Sukiyaki is a common, contemporary Japanese dish that includes meat and is one of the most popular one-pot style dishes among Japanese people. It is made with thinly sliced beef and some vegetables such as spring onions and tofu in a soy sauce and sugar seasoned in an iron pot. Once the food is cooked, people take it directly from the pan. The special sukiyaki sauce is prepared by mixing mirin, soy sauce, sugar, and other ingredients in the pot, then cooking sliced meat, vegetables, and this sauce together.
In the Kansai method, the pot is greased, and pieces of meat are cooked first, seasoned with sugar, soy sauce, and sake. After that, vegetables are added and stewed. Warishita (a special broth mixture) is not used, so some water or sake is added when the sukiyaki begins to boil. Initially, miso was also used as a seasoning, but as people became accustomed to the taste of beef, it was no longer needed.
Beef is the most commonly used meat for sukiyaki, but chicken is also good. Horse meat is sometimes used. Some common ingredients include grilled tofu, spring onions, onions, Chinese cabbage, mushrooms, wheat gluten, and more. Seasonal ingredients like bamboo shoots are sometimes added. Some restaurants serve ‘‘Cotton Candy’’ as a seasoning instead of sugar.