Practice JLPTMeaning
鋤焼・すき焼き (すきやき, Suki-yaki) is Sukiyaki — a Japanese food (ways of food preparation).
What is Sukiyaki?
Sukiyaki is a dish that is prepared and served in the nabemono (hot pot) style. It consists of meat (usually thinly sliced beef) which is slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a shallow iron pot in a mixture of soy sauce, sugar, and mirin . The ingredients are usually dipped in a small bowl of raw, beaten eggs after being cooked in the pot, and then eaten. Different regions have different ways of preparing sukiyaki . There are two main styles, the Kanto style from eastern Japan and Kansai style from western Japan. In the Kanto style, warishita (割り下), a mixture of sake, soy sauce, sugar, mirin and dashi, is poured and heated in a pot, then meat, vegetables and other ingredients are added and simmered together. In Kansai-style sukiyaki , meat is heated in the pot first. When the meat is almost cooked, sugar, sake and soy sauce are added, then vegetables and other ingredients are added last. In both styles, raw eggs are used as a dipping sauce and steamed rice with black sesame seeds is served. The vegetables and meat used are different between the two styles. Because beef was expensive in the past, the use of pork was common in northern and eastern regions. Other ingredients added to modern sukiyaki include chicken ( tori-suki[?] ), fish ( uo-suki , 魚好き), udon noodles ( udon-suki , 饂飩鋤), negi , shītake mushrooms, shirataki , and slightly grilled tofu (豆腐 ).