Our recipe will allow you to incorporate healthier and fresher ingredients and easily control the spiciness and sweetness of the dish. So, read on to learn how to make sukiyaki at home! Jump to: I was first served this dish by a Thai friend, when I was feeling under the weather. She called it “ suki” and when I looked at her quizzically, she said, “Thai suki”, which didn’t clarify things. Finally, she called it “ sukiyaki”, and, after I started eating it, I realised it’s a Thai version of what, in Japanese cuisine, is a dish with sliced beef, vegetables (leeks, Chinese cabbage, mushrooms) and glass noodles in a savoury-sweet dressing. If Sake is not available, you can use dry sherry or dry white wine instead. Or you can increase the Mirin ingredient. But if you do not want to add alcohol to the hot pot meal, an unflavored rice vinegar will be used as a substitute. Mirin The name “sukiyaki” was originally from the Kansai region (West Japan), while in the Kanto region (Tokyo and surrounding areas) it was called “gyu-nabe”. Nevertheless, the name “sukiyaki” is now standardized throughout Japan in most cases. Other alternatives for a sukiyaki dipping sauce are Ponzu sauce, sesame sauce, and Yuzu Kosho. Ponzu sauce tastes citrusy and is a common alternative dipping sauce for the hot pot in Japan. Sesame sauce is creamy and has a nutty flavour that pairs well with the dish. Lastly, Yuzu Kosho adds a unique and bold taste to the hot pot with its spicy and citrus flavours. Vegan substitutes

As I mentioned earlier, the way sukiyaki is made differs greatly from east to west. For an easier comparison, see the following table. Once the sugar has dissolved, add a piece of kombu (dried kelp) and leave it to soak at room temperature for around 30 minutes or until the kombu has rehydrated. This will add extra depth and umami to your warishita! You can also add some kombu dashi to your sauce. However, we recommend separating the kombu dashi from the main ingredients to make the sukiyaki broth last longer. Therefore, we suggest that you make the broth without kombu dashi and only add it when you want it. Warishita sauce needs some to soak (about 30 minutes) so it’s more time efficient to make it first.

Alternatively, you can substitute the shirataki noodles with rice, or wheat noodles. But do note that these alternatives are higher in carbs, and calories and will leave reduce the broth. Japan actually has several different styles of hotpot, including shabu shabu, oden, and my favorite, sukiyaki. Sukiyaki is a style of Japanese hotpot in which the ingredients (usually thinly sliced beef, veggies, and noodles) are cooked in a soy sauce flavored broth. Because the broth is so flavorful, you eat the food served over rice without adding anything after it’s cooked. This is different from shabu shabu, which consists of ingredients cooked in a clear broth and then dipped in flavorful sauces afterward. Sukiyaki tastes rich thanks to the infusion of the flavours from the meat and veggies in it. The soupy broth also offers a bold taste with its sweet, salty, and savoury flavours. The raw egg also has a hint of sweetness that coats well with the bold-flavoured beef and vegetables.

This is less of a sukiyaki recipe and more of a sukiyaki instruction set to go with your sukiyaki sauce. Use it as a guideline to mix your own Japanese-style hot pot. To cook more Sukiyaki, you can do so by adding more ingredients to the pot. Make sure there are not leftovers of meat and ingredients from the first batch, if there is you can transfer it to another bowl before making the second round. Different regions have different ways of preparing sukiyaki, but there are two main styles. The Kanto style is from eastern Japan, and the Kansai style is from western Japan. When eating sukiyaki, each person has their own bowl of raw whisked egg for dipping the cooked ingredients in, the egg compliments the sweetness of the sauce beautifully and adds a rich creaminess with every bite.

Suki Dipping Sauce Ingredients

Mirin: Mirin is a naturally sweet rice wine with a lower alcohol content than sake. If you can’t find any, you can omit it and use equal parts soy sauce and sake. Double the sugar in the recipe (or sugar alternative) to replace the sweetness of mirin. Alternatively, a traditional nabe pot with a stove base would be the best option for those on a budget. This will also be a great option to make the most authentic version of the Japanese hot pot. While you can use a nabe pot, note that you cannot use a donabe for cooking the dish. It cannot sustain high heat since it is not made for grilling and searing meat. Also, with shabu, you do not dip the ingredients in raw egg before eating, but rather in condiments such as sesame sauce or ponzu (citrusy soy sauce). They are both famous Japanese hot pot dishes, but as the flavors and cooking methods are different, it is worth trying both if you have the chance. HEALTH BENEFITS OF EATING HOT POT The egg used in sukiyaki is not meant to be cooked. It's meant to be enjoyed raw as a dipping sauce instead. However, this is optional, considering that consuming raw or undercooked eggs can potentially make you ill.

Sukiyaki is a little similar to hot pot dishes (although technically it is not a hot pot), you can choose your ingredients to suit your personal tastes. That said, here are some of the most commonly used ingredients: In 1957, a restaurant called Coca opened its first branch in Soi Tantawan, Bangkok, offering a modified version of the Chinese hot pot under the Japanese name of Sukiyaki. [2] Although it only vaguely resembled Japanese sukiyaki, it was a catchy name for it because of a Japanese pop song called " Sukiyaki" which was a big worldwide hit at the time. This modified Thai version proved to be a massive hit, and it wasn't long before other chains started opening "suki" restaurants across Bangkok and other cities, each with its own special dipping sauce as the selling point. Add vegetables and blanch 1 minutes or just until done. Remove with a slotted skimmer and distribute into serving bowls.Although there is a ready-made Suki sauce for sale in all supermarkets, the price is not that low. You can easily save by making Suki dipping sauce by yourself for your whole family at an affordable price. We highly recommend grilled or yaki tofu for your sukiyaki because it is denser and firmer than regular tofu. This trait is essential to prevent it from crumbling easily in the broth. This also means it can withstand long hours of cooking without crumbling. Not to mention that it would absorb the broth and sauces well since it is porous. The best way to enjoy your Japanese hot pot is by dipping it in raw egg. Japanese people love eating it this way because it gives a slightly sweet counterpoint to the salty broth. If you have pasteurised eggs, we highly recommend eating them this way to tone down the richness of the broth. With Ponzu Sauce

Add egg white and cornstarch and mix well to combine. Let marinate for at least 20 minutes and up to one day in advance. Guess what? It’s okay. I’m not the Japanese food police. And if you have friends who like to think they are, then don’t invite them over for dinner. It’s their loss.The sugar is used to add to the sweetness of the hot pot, when not available you can alternatively use honey or granulated sugar instead. Soy Sauce