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Sukiyaki (すき焼き)

Sukiyaki (すき焼き) reads umami 7.0, sweetness 5.1 and salinity 4.5 on Palate's 0–10 flavor X-ray — a Japanese main, about 55 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 7.0 · Sweetness 5.1 · Salinity 4.5 · Richness 3.4 · Funk & Ferment 2.9 · Earthy 2.8 · Allium 2.2 · Herbaceous 2.2 · Bitterness 1.3 · Floral 1.3 · Fruity 1.3 · Sourness 1.2 · Nutty 1.1 · Citrus 0.5

What's in it (12)

Time & effort: about 55 min (50 min active) · effort: easy

Nutrition (per 100 g, engine-estimated): 122.8 kcal, 10.4 g protein, 4 g fat, 11.5 g carbs

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

How it's cooked (3 steps)

  1. Melt fat in a cast-iron pot, sear a few beef slices, then season the pot with soy sauce, mirin, sake, and sugar.
  2. Add remaining ingredients in batches and simmer until cooked, replenishing broth as needed.
  3. Each diner dips pieces into a beaten raw egg before eating.

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Keep reading: what umami, sweetness, salinity 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.