Sukiyaki (すき焼き) is one of the most popular dishes in Japan. It is a kind of fondue (food dipped into pot) prepared in a single container or sukiyaki-nabe (Japanese hot pot) and placed in the middle of the table. Being so convivial dish, it is usually served in winter and during family meals.
Thin slices of beef are mainly used in the preparation of sukiyaki although they may be replaced by other types of meat such as chicken or pork. Other ingredients are often recurring forexample vegetables such as Chinese cabbage or shungiku (chrysanthemum leaf) but also tofu, negi (a type of scallion), shiitake mushrooms and noodles or shirataki enokitake. Sometimes, soba or buckwheat noodles are added at the end to absorb the broth.
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