Sukiyaki (sukiyaki) - Sukiyaki

Japanese: すき焼(鋤焼) - すきやき

A dish in which the meat of game, animal or fish is grilled or boiled on a hot plate or shallow pan. The fourth volume of the "Ryori Hayashinan" (1804) states that the meat of goose, duck or antelope is marinated in tsubu and grilled on a worn karasuki (hot pot), while the first volume of the "Amateur Cooking Knife" (1803) states that a pan or clam shells can be used instead of the karasuki, so it is thought to have originated as a barbecue-style outdoor cooking. Currently, this name refers to hot pot dishes that mainly use beef, but from the time it began to spread in the early Meiji period with the trend toward civilization and enlightenment, in the Kanto region it was called gyu nabe (beef hot pot).

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

鳥獣魚肉を鉄板や浅いなべで焼き，または煮て食べる料理。《料理早指南》第4編(1804)には，ガン，カモ，カモシカなどの肉をたまりにつけ，使い古した唐（から）すきの上で焼くとし，《素人庖丁》初編(1803)では唐すきの代りになべやイタヤガイの殻を用いてもよいとしており，バーベキュー的な野外料理にはじまったものと思われる。現在ではおもに牛肉を用いるなべ料理をこの名で呼ぶが，明治初年文明開化の風潮に伴って普及しはじめたころから，関東ではこれを牛（ぎゆう）なべと呼んだ。

出典　株式会社平凡社世界大百科事典第２版について　情報

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