すき焼き
すきやき
sukiyaki
= sukiyaki / beef hotpot / Japanese stew
Sukiyaki (すき焼き) is a beloved Japanese hotpot dish featuring thinly sliced beef, vegetables, and tofu simmered in sweet soy broth. It represents comfort food and celebratory dining.
Sukiyaki is a one-pot dish where diners cook ingredients in a shallow iron pot at the table. Beef (traditionally wagyu), vegetables (negi, nasu, shiitake), and tofu cook in a broth of soy, sugar, and mirin. Diners pick up cooked pieces with chopsticks, dip in raw egg (optional), and eat immediately. The sweet-savory flavor and communal dining experience make sukiyaki special.
Sukiyaki is expensive due to high-quality beef. Restaurant sukiyaki differs from home versions. The sweet broth distinguishes it from other hotpots. Wagyu beef is preferred for its marbling and taste. Cooking at table requires skill to avoid overcooking.
好 (suki, like/love) and 焼き (yaki, grilled/cooked). Sukiyaki literally means ‘grilled as you like it.’
Everyday use
お正月にすき焼きを食べます。
Oshougatsu ni sukiyaki wo tabemasu.
We eat sukiyaki on New Year’s Day.
Casual / Social Media
このレストランのすき焼きは最高だ。
Kono resutoran no sukiyaki wa saikou da.
This restaurant’s sukiyaki is the best.
Formal / Cultural context
すき焼きは日本の代表的な料理です。
Sukiyaki wa Nihon no daihyouteki na ryouri desu.
Sukiyaki is a representative Japanese dish.
Sukiyaki is celebratory food, enjoyed on special occasions. Wagyu beef and the communal pot reflect Japanese dining values.
The ritual of cooking together and sharing food strengthens bonds.
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