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Sukiyaki (Hotpot Cooked Beef and Vegetables with Soy sauce and Sugar) ｜ Our Regional Cuisines

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  • Gunma Prefecture

    Sukiyaki (Hotpot Cooked Beef and Vegetables with Soy sauce and Sugar)

Sukiyaki (Hotpot Cooked Beef and Vegetables with Soy sauce and Sugar)

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  • Sukiyaki (Hotpot Cooked Beef and Vegetables with Soy sauce and Sugar)

    Image source: ‘Guggutto Gunma Shashin-kan’

  • Sukiyaki (Hotpot Cooked Beef and Vegetables with Soy sauce and Sugar)
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  • Main lore areas

    All of Gunma Prefecture

  • Main ingredients used

    ‘Joushu Wagyu’ Beef, ‘Shimonita Negi’ Japanese leek, Shiitake mushroom, ‘Shungiku’ (clown daisy), Tofu, Vegetables like Napa cabbage

  • History/origin/related events

    There are plenty of agricultural products in Gunma Prefecture; ‘Joushu-ushi’ (Beef from Joushu area, first beef in Japan exported to EU), ‘Shimonita-negi’ (Japanese leek from grown in Shimonita-cho in Kanra District. It’s thick and soft.) and so on. ‘Sukiyaki’ is a dish you can fully enjoy these great agricultural products in Gunma. All ingredients used in this dish is ‘100% self-sufficient’, meaning these are grown in this prefecture. Not to mention ‘Joushu-ushi’ and ‘Shimonita-negi’, ‘shirataki’ (konjac noodle), made from konjac yam, which is harvested most in Japan, napa cabbage, crown daisy, raw shiitake mushroom (all these are ranked No.5 of product in Japan according to the Ministry of Agriculture, Forestry and Fisheries ‘The cultivation area, harvest area and product amount of konjac yam in second year of Reiwa(2020)’, ‘The production and shipping statistics for vegetables in second year of Reiwa(2020)’, ‘The special forest products basic documents in second year of Reiwa(2020)’), are used a lot in this dish. There are many competition events like ‘Gunma Sukiyaki Boxed lunch competition’ (to collect the lunch ides with ‘sukiyaki’), ‘Family ‘sukiyaki’ photo competition’ (to take family photos with ‘sukiyaki’) to let the residents in the prefecture join. The ‘sukiyaki’ culture is on the way to take root.

  • Opportunities and times of eating habits

    On ‘Gunma Sukiyaki Day’ on November 29th, ‘sukiyaki’ is served at many schools in the prefecture. In addition, ‘sukiyaki’, very nutritious with plenty of vegetables and meat, is used for nutrition education by nutrition teachers and for school lunch to communicate with local farmers. ‘Sukiyaki’ was served to 745 people at the event called ‘All Gunma de Sukiyaki Festival’ in 2018, and this record was confirmed as ‘the most served ‘sukiyaki’ in an hour’ by Guinness World Records. (according to ‘Gunma Food Culture Passing Down Text’)

  • How to eat

    The way of preparation varies in every home, restaurant and area, same as regular ‘sukiyaki’. In Kanto area including Gunma, all ingredients are simmered with ‘warishita’ (Soup Soy Sauce). On the other hand, some famous restaurants in Gunma grill meat first, which is the way in Kansai area. There are many variation of ‘sukiyaki. ‘Joushu Shamo’ (chicken in Joushu area) is used instead of ‘joushu-ushi’, or tomato sauce can be added to make ‘Italian sukiyaki’.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    Gunma Prefecture declared ‘Sukiyaki Support Prefecture’ in 2014, and started ‘Gunma Sukiyaki Action’ to promote ‘sukiyaki’ with local businesses and people. More than 400 restaurants, businesses and groups are making efforts to serve ‘sukiyaki’ and to invent related products.

RECIPE

Ingredients (4 servings)

  • Thinly sliced beef 400~600g
  • Beef fat 1
  • Japanese leek 3
  • ‘Shirataki’ (konjac noodle) 200g
  • Raw shiitake mushroom 6
  • Vegetables you like (napa cabbage, crown daisy, etc.) As needed
  • ‘Warishita’ (Soup Soy Sauce) 300ml

How to cook

  • 1. Cut ingredients. Take beef out from a fridge 30 minutes before cutting to make it room temperature.

  • 2. Heat a pot and spread beef fat on the bottom. Place beef one by one and sprinkle sugar.

  • 3. Add ‘warishita’ and turn the beef to the other side to grill. Eat freshly-grilled one.

  • 4. After enjoyed beef, add vegetables and ‘shirataki’, then sugar, ‘warishita’ and water as needed.

  • 5. Make some for beef in the pot, and heat the beef lightly to serve.

  • 6. You can dip the ingredients into beaten raw egg if you like. Tofu can be added to the pot. Some people add ‘udon’ noodle or rice with left-over sauce in the pot.

Recipes vary depending on the region and home.

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516