すき焼き - Sukiyaki

Common ingredients include thinly sliced beef, vegetables such as negi (green onions) and shungiku (chrysanthemum greens), mushrooms such as shiitake and enokidake, tofu, shirataki (noodles made from devil’s-tongue starch). There are two different recipes for sukiyaki. People in the eastern part of Japan cook the ingredients in warishita which is a mixture of broth, soy sauce, sake, mirin (sweet sake used for cooking), and sugar while people in the western part of Japan first melt beef fat in the pan and then add soy sauce and sugar to flavor the ingredients as they cook. In both cases, each mouthful of cooked ingredients is dipped into beaten raw egg before eating.

一般的な材料は、薄切りの牛肉・ねぎ・春菊・椎茸・エノキダケ・豆腐・しらたきなどです。関東と関西では調理法が異なり、割り下(醤油(しょうゆ)・酒・みりん・砂糖で調味しただし)に材料を入れて煮る方法と、鍋に牛脂を敷き、材料を焼きながら醤油と砂糖で味をつけていく方法があります。どちらの場合も、溶いた生卵に煮えた具を浸してから食べます。