Sukiyaki

Preparation info

  • Serves

    four

    • Difficulty

      Medium

Appears in

Noodle

Noodle

By Terry Durack

Published 2002

  • About

Although this one-pot beef and vegetable dish is now regarded as Japan’s national dish, beef wasn’t eaten in Japan until the 1860s, when it was introduced by homesick Westerners. As with most of the ideas the Japanese ‘borrowed’ from the West, they simply forgot to give it back. Steamed rice and pickles are generally served toward the end of the meal.