Sukiyaki Rice Bowl

AI Gourmet Analysis

Overview and Global Expansion

Sukiyaki-don traces its origins to "sukiyaki," a traditional Japanese hot-pot dish, and is served as a rice bowl topped with the classic sukiyaki ingredients. Typically, ingredients such as beef, onions, shungiku (edible chrysanthemum), shirataki noodles, and grilled tofu are simmered in a special warishita sauce (a blend of soy sauce, sugar, and mirin), then placed atop white rice. In recent years, it has become available in Japanese restaurants overseas, at airports, and in small eateries, establishing its position as a new Japanese donburi (rice bowl) dish recognized internationally.

Sukiyaki-don at Manila Airport in the Philippines

At Ninoy Aquino International Airport in Manila, a variety of Japanese dishes can be found, primarily within the domestic terminals, among which sukiyaki-don is present. In the unique environment of an airport, traditional Japanese flavors are adapted for locals and travelers alike. Lavishly arranged servings of meat, vegetables, and sauce atop rice have gained popularity as a way to savor Japanese culture despite the constraints of time and limited kitchen facilities.

Preparation and Local Adaptations

The basic preparation of sukiyaki-don involves sautéing beef and vegetables in a heated pot or frying pan, adding warishita sauce, and simmering the ingredients. These are then served atop white rice. Overseas, local adaptations arise from the availability of ingredients and seasonings; for instance, in the Philippines, locally produced beef, rice, and vegetables are commonly used. To simplify cooking and lower costs, beef cuts with more lean meat instead of the premium marbled Japanese cuts are often selected, and the taste of the sauce largely influences the overall character of the dish.

Sukiyaki-don served at airport locations is often developed with recipes suited for long warming times or frozen distribution, resulting in differences in meat texture and vegetable crunch compared to freshly prepared dishes. However, the sauce itself often retains the authentic flavors and aroma of Japanese warishita, which becomes a crucial factor allowing easy enjoyment of Japanese cuisine outside Japan.

Local Reception and Acceptance of Japanese Cuisine

With the diversification and globalization of Japanese cuisine, sukiyaki-don enjoys high popularity not only among locals but also with travelers worldwide as an "easily accessible taste of Japanese tradition." In the Philippines and other Southeast Asian countries, Japanese food is often associated with premium quality and health consciousness, and the Japanese dishes available at airports are no exception. Donburi, which can be served quickly, suits the fast pace of airport transits and short meal times, helping it gain traction as a staple of airport dining.

Related Dishes and Development

Sukiyaki-don, alongside oyako-don (chicken and egg rice bowl) and gyu-don (beef bowl), continues to expand as part of the variety of rice bowl dishes originating in Japan. Especially overseas, unique variations using Japanese seasonings, local vegetables, seafood, and more are emerging, with blending into local food cultures progressing. Some examples include substituting soy sauce with locally produced sweet bean sauces or using pork or chicken instead of beef.

Position as a Contemporary Global Food

Sukiyaki-don has evolved beyond being just a type of Japanese food; it continues to develop as part of the global dining scene. Its popularity among diverse groups at airports and major international cities supports its role as a culinary conduit for sharing Japanese culture with the world.