Sukiyaki
Monday, July 8, 2019
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Sukiyaki (す き 焼 き) is one of Japan's original culinary riches. Judging from how to process it, sukiyaki resembles shabu-shabu in China or thaisuki in Thailand. Before World War II, in the Kanto area this dish was better known as the gyunabe, which means beef in a pan.
Sukiyaki serves thin slices of beef, vegetables and tofu in an iron pan cooked on a dining table by boiling all the ingredients. Vegetables for sukiyaki are usually onions, leeks, chicory, shungiku (the name of the leaves of the family tree), shiitake mushrooms and enoki mushrooms. As a complement, it is added konyaku or shirataki, which look like glass noodles, are clear or slightly gray.