“Sukiyaki” is also called “sukiyaki” in Japanese. Sukiyaki is considered a luxury food in Japan and is not something that is eaten every week. In my case, I eat it on occasions such as celebrations or when meeting someone after a long time.
It can be eaten at home or at restaurants.
Sukiyaki is a dish where meat, leeks, chrysanthemum greens, shirataki noodles, mushrooms, tofu, etc., are simmered in a sweet soy sauce-based broth in one pot. When eating, it is dipped in raw egg.
chrysanthemum greens has a slight bitterness, and some people may not like it, but the author personally loves this bitterness along with the sweet soy sauce broth of sukiyaki.
The main ingredient of sukiyaki is “meat,” and in the case of sukiyaki, high-quality beef is often used. Sukiyaki made with Wagyu beef is exquisite. After finishing sukiyaki, since there is leftover soy sauce broth, it is common to finish the meal with udon noodles or similar dishes. This udon is also exceptional.
Some people may be concerned about salmonella when it comes to raw eggs. Japanese eggs are well-maintained in terms of hygiene, so Japanese people have a culture of eating raw eggs. They also enjoy eating raw eggs over white rice. Eggs are so fresh that I encourage you to give it a try.
Sukiyaki is not sold in supermarkets or convenience stores. Apart from cooking at home, the only way to eat it is at restaurants. Although there are restaurants throughout Japan, they are not very common. If you happen to find one and have the budget for it, I highly recommend it. Sukiyaki typically costs around 5,000 yen per person, and even at its most expensive, it’s usually a few tens of thousands of yen per person.