Sukiyaki facts for kids
| Type | Soup |
|---|---|
| Place of origin | Japan |
| Region or state | East Asia |
| Main ingredients | Meat (usually thinly sliced beef), vegetables, soy sauce, sugar, and mirin |
Sukiyaki is a very popular one-pot meal from Japan. It's a bit like a stew or a hot pot. Thinly sliced beef is the main ingredient. It cooks in a special pan with a tasty sauce. Many vegetables and other foods are added too.
The word "yaki" in Sukiyaki means "sauté" or "grill" in Japanese. This is because the beef is often quickly cooked in the hot pan first.
Contents
How Sukiyaki Became Popular
For a long time in Japan, people were not allowed to eat meat. This was because of religious beliefs, especially Buddhism. Also, animals like cattle and horses were important for farm work. If people ate them, they could be punished.
But it was hard for people to get enough food. So, some people secretly ate wild boar or deer. Over time, people also started eating beef in secret.
The first Sukiyaki restaurant opened in Kyoto. This was during the last years of the Tokugawa shogunate, a time when Japan was ruled by powerful leaders.
Later, the Meiji Emperor tried beef and really liked it. After this, the rule against eating beef was lifted. People could then eat beef openly.
In western Japan, this dish was called "Sukiyaki." In eastern Japan, it was known as "Gyunabe." Today, it is popular all over Japan. Sukiyaki became a symbol of new ideas and changes in Japanese culture.
What's in Sukiyaki Today?
Modern Sukiyaki still uses thinly sliced beef. It's cooked in an iron pot with other ingredients. These often include tofu, sliced onions, and mushrooms.
People pick the beef and vegetables right from the hot pan with chopsticks. They then dip them into a small bowl of raw egg before eating. This makes the food cooler and gives it a smooth, rich taste.
How Sukiyaki Is Cooked
There are two main ways to cook Sukiyaki in Japan. These styles depend on whether you are in western Japan (called Kansai) or eastern Japan (called Kanto).
Kanto Style (Eastern Japan)
In the Kanto region, which includes Tokyo, Sukiyaki is based on the old Gyunabe style. Before cooking, people mix a special soup. This soup has soy sauce, sugar, sake (rice wine), and mirin (sweet rice wine). They then cook the beef and other ingredients in this soup.
Kansai Style (Western Japan)
In the Kansai region, people start differently. They first grill the beef in the pan, which has been greased with lard. After the beef is lightly cooked, they add the other ingredients. Then, they pour in the liquid.
In this style, they are careful not to grill the beef and watery vegetables at the same time. This helps keep the meat tender.
Blending Styles
Today, the differences between these two cooking styles are not as clear. Many stores now sell ready-made Sukiyaki sauce. This sauce is pre-mixed with all the seasonings. Because of this, people all over Japan can cook Sukiyaki easily, no matter their region.
Images for kids
-
Common sukiyaki at home.
-
Sukiyaki beef in raw egg.
-
Traditional Yokohama-style gyūnabe.
See also
In Spanish: Sukiyaki para niños
