sukiyaki

Sukiyaki is a Japanese hot pot of thinly sliced beef, vegetables and tofu in a sweet-savoury sauce. Napa cabbage, chrysanthemum greens, mushrooms and broiled tofu are familiar ingredients, alongside shirataki made from konjac. The shallow pot is commonly cooked at the table.^[1]

Namiko Hirasawa Chen distinguishes two regional approaches. Her Kanto-style preparation combines soy sauce, sake, mirin and sugar in warishita, diluted with kombu dashi. Her account of Kansai cooking describes searing beef with sugar and soy sauce, then adding vegetables whose moisture contributes to the sauce. Cooked udon can finish the remaining broth.^[1]