sukiyaki

Sukiyaki is a Japanese hot-pot dish prepared and served at the table in a shallow iron pot. It features thinly sliced beef cooked with vegetables, tofu, and noodles in a sauce that blends soy sauce, sugar, mirin, and sake. Common ingredients include negi or green onions, napa cabbage, shiitake or enoki mushrooms, tofu, and shirataki noodles; rice or udon can also accompany the dish.

The pot is heated, and the beef is typically seared briefly before the vegetables and other ingredients are added to simmer in the sauce. The dish is usually eaten with a small dish of raw beaten egg for dipping, though the egg is optional and some diners skip it. Leftover broth may be used to cook noodles to finish the meal.

Sukiyaki originated in the Kansai region of Japan in the late 19th century and later spread to other parts of the country. It has since become a widely recognized dish in Japanese cuisine and is commonly prepared in homes and restaurants worldwide, with regional variations in preparation and serving style.