Definitions for "Sukiyaki"
Keywords:  thinly, broth, beef, slices, soy
Extremely thin meat and vegetables caooked in a sauce.
Abemono (one-pot dish) of beef and vegetables, concocted in the Meiji era (1868-1912). Thin slices of beef are cooked in a shallow pan with various vegetables, tofu and shirataki, seasoned with soy and mirin. As the foods are cooked, they are dipped in raw egg and eaten.
Thinly sliced meat, seafood, or vegetables cooked in a pot of simmering broth at the table