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Sukiyaki in an American Kitchen from 'Hiroko's American Kitchen'

Kate Williams Post a comment

Traditional sukiyaki is a hot pot-style dish of beef and vegetables simmered in a broth of soy sauce, sugar, and mirin. It's a popular meal in Japan, but because of the lack of tabletop cooking vessels in the US, sukiyaki is challenging to replicate here. Hiroko Shimbo's version in Hiroko's American Kitchen drops the hot pot entirely to create a one dish meal more suitable to the American home cook. More

Sukiyaki in an American Kitchen from 'Hiroko's American Kitchen'

Serious Eats Kate Williams Post a comment

Traditional sukiyaki is a hot pot-style dish of beef and vegetables simmered in a broth of soy sauce, sugar, and mirin. It's a popular meal in Japan, but because of the lack of tabletop cooking vessels in the US, sukiyaki is challenging to replicate here. Hiroko Shimbo's version in Hiroko's American Kitchen drops the hot pot entirely to create a one dish meal more suitable to the American home cook. More

The Nasty Bits: Beef Trim Sukiyaki

The Nasty Bits Chichi Wang 6 comments

Make your sukiyaki with beef trim scraps. The trim is pretty easy to come by at a butcher shop, so the next time a craving hits, go out and get some beef scraps. More

Beef Trim Sukiyaki

Serious Eats Chichi Wang 2 comments

Sukiyaki is a Japanese dish traditionally served with thin shavings of raw beef that are cooked by dipping them in a hot liquid. This version uses rich, fatty beef trim for a heartier take. More

Sunday Supper: Sukiyaki

Sydney Oland 9 comments

Sukiyaki is a Japanese Winter meal, cooked tableside and often eaten around New Years. The usual ingredients are thinly sliced beef, tofu and a variety vegetables, typically cabbage, mushrooms, and onions. More

Traditional Sukiyaki (Japanese Beef Hot Pot)

Serious Eats Sydney Oland 4 comments

[Photograph: Sydney Oland] About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)... More

Cook the Book: Quick Sukiyaki

Serious Eats Caroline Russock 7 comments

Makiko Itoh, author of The Just Bento Cookbook, assembled a list of 10 bento rules that keep her bentos healthy, fun to eat, and easy. One of these rules is that a bento should not take more than 30 minutes to assemble. This one comes together in a snap—just under five minutes. More

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