sukiyaki

(JAPAN)

   the very traditional Japanese Cuisine

   ♦ a type of hotpot with a sweet, soy-based soup (sukiyaki tare). Slices of beef and vegetables are cooked at the table in a shallow iron pan and dipped in raw egg just before eating.

   ♦ Hot pot dish with tofu, negi (scallion), sliced meat (usually beef), konnyaku noodles, mushrooms and Chinese cabbage. The food is then dipped in a small bowl of raw, beaten eggs before being eaten.

   ♦ Famous Japanese dish that consists of thinly sliced beef, tofu and vegetables in sugared soy sauce mixed with sweet sake (mirin) in the nabemono ("one-pot") style. The thinly-sliced beef is browned in the pan, then the broth is poured in and the other ingredients added in layers and boiled. Only the cutting of ingredients is done in kitchen while the cooking is carried out in a shallow saucepan on the dinner table.

   ♦ Thinly sliced meat, seafood, or vegetables cooked in a pot of simmering broth at the table

   ♦ braised beef and vegetable dish with broth added after cooking

   ♦ thin strips of beef, vegies, slowly cooked or simmered in a shallow pot at the table. before being eaten, the ingredients are usually dipped in a light ponzu sauce