Japanese · main

Pork Sukiyaki

Pork Sukiyaki reads umami 8.0, richness 6.2 and sweetness 5.8 on Palate's 0–10 flavor X-ray — a Japanese main, about 45 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 8.0 · Richness 6.2 · Sweetness 5.8 · Allium 3.2 · Salinity 3.1 · Fruity 3.0 · Funk & Ferment 2.2 · Herbaceous 2.2 · Floral 1.7 · Earthy 1.2 · Bitterness 1.1 · Sourness 0.7 · Citrus 0.6 · Nutty 0.6

What's in it (9)

Time & effort: about 45 min (25 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 189.9 kcal, 12 g protein, 7.8 g fat, 17 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

  1. Cut pork butt into bite size pieces and cube onion.
  2. Saute both until brown.
  3. Add equal parts shoyu and sugar until meat is covered.
  4. Bring to a boil and turn down to a simmer.
  5. Cut tofu into pieces, sukiyaki no tomo (be sure to chop noodles into pieces) and won bok.
  6. Add to pot.
  7. Simmer for an hour or until pork is very tender.
  8. After pork is cooked add watercress and bean sprouts.
  9. Continue to cook until cress is cooked down.

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Keep reading: what umami, richness, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.