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Sukiyaki beef in raw egg Sliced cuts of beef in a sweet soy sauce-flavoured soup Ingredients of sukiyaki. Sukiyaki (鋤焼, or more commonly すき焼き; [sɯ̥kijaki]) is a Japanese dish that is prepared and served in the nabemono (Japanese hot pot) style.
Thai suki of MK Restaurant in Bangkok, Thailand Thai hot pot preparation Thai suki as street food in Nakhon Ratchasima. Thai suki, known simply as suki (Thai: สุกี้, pronounced) in Thailand, is a Thai variant of hot pot, [1] a communal dish where diners dip meat, seafood, noodles, dumplings and vegetables into a pot of broth cooking at the table and dip it into a spicy "sukiyaki ...
Sukiyaki (すき焼き): thinly sliced beef and vegetables cooked in a mixture of soy sauce, dashi, sugar, and sake. Participants cook at the table then dip food into their individual bowls of raw egg before eating it.
The use of soy sauce is prevalent in Japanese cuisine. Traditional Japanese food is typically seasoned with a combination of dashi, soy sauce, sake and mirin, vinegar, sugar, and salt. A modest number of herbs and spices may be used during cooking as a hint or accent, or as a means of neutralizing fishy or gamy odors present.
Ponzu: The common ponzu is made of soy sauce and juice pressed from a bitter orange, sweet sake, and kombu (kelp) stock. [citation needed] Gomadare (sesame sauce): Sesame sauce is usually made from ground sesame, soy sauce, kelp stock, sake and sugar. [citation needed] Beaten raw egg: Most commonly used as the sauce for sukiyaki.
Ponzu is a citrus-based sauce commonly used in Japanese cuisine. It is very tart in flavor, with a thin, watery consistency and a light brown color. Ponzu shōyu or ponzu jōyu is ponzu sauce with soy sauce (shōyu) added, and the mixed product is widely referred to as simply ponzu.
Both dishes are prepared by briefly swirling thin slices of meat in boiling broth, then eaten with sauce. [4] The other theory is that shabu-shabu originates from Japanese mizutaki hot pot, which is a popular type of nabemono. Mizutaki has various ingredients and versions but is always based on dashi or water without additional flavourings.
Teriyaki duck. Teriyaki [a] is a cooking technique in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar. [1] [2] [3] Although commonly associated with Japanese cuisine, this cooking technique is also commonly used in other Asian cuisines such as Chinese, Indonesian and Thai.