Sukiyaki

Sukiyaki (すき焼き) is a Japanese hot pot dish where thin-sliced beef is simmered tableside in a shallow iron pot with a sweet soy-mirin broth (warishita), along with tofu, noodles, mushrooms, and vegetables. The cooked beef is traditionally dipped in raw beaten egg before eating.

Sukiyaki is one of the great Wagyu preparations — the thin slicing, the gentle cooking in the sweet broth, and the rich egg dip create a luxurious eating experience that showcases marbling without the intensity of a grilled steak.

The sukiyaki method: 1. Heat a shallow iron pot (or cast iron skillet) and render a small piece of beef fat 2. Sear the thin-sliced beef briefly on one side 3. Add the warishita broth (soy sauce, mirin, sake, sugar) 4. Add vegetables, tofu, and noodles around the meat 5. Simmer gently — never boil vigorously 6. Each person picks meat and vegetables from the pot, dipping in beaten egg

Ideal cuts for sukiyaki: The loin (rosu) and rib section are traditional, thinly sliced on a meat slicer. BMS 6-8 is often considered ideal for sukiyaki — enough marbling for richness but not so much that the fat overwhelms the delicate broth. Very high BMS (10+) can make the broth excessively fatty.

Sukiyaki has deep cultural significance in Japan. It was one of the first beef dishes to become widely popular during the Meiji era (late 1800s), when Japan began incorporating beef into its cuisine after centuries of Buddhist-influenced vegetarianism. Today, sukiyaki with premium Wagyu is a celebratory meal — served at New Year's, for special occasions, and as a quintessential winter comfort food.