Beef Sukiyaki, E-Recipe-Style

Recipe Beef Sukiyaki, E-Recipe-Style


Cut slices of beef into half length and chill in the fridge until ready to cook.

Parboil ito-konnyaku (devil’s tongue noodles) in ample boiling water and drain in a sieve. When it cools, cut into easy-to-eat lengths.

Tear ita-konnyaku (devil’s tongue bar) into bite-sized pieces and boil to remove the smell, then drain in a sieve and let it cool.

Cut grilled tofu into eight pieces.

Peel onion, cut lengthwise in half, then slice crosswise into 1cm(0.4 inch) wide strips.

Cut long white leek diagonally into 7-8mm(0.25-0.3 inch) wide slices.

Chop off the root part of seri (water dropwort) and wash thoroughly. Shake off water and cut into 4cm(1.5 inch) lengths.

Chop off the root cluster of enoki mushroom from over the package. Pour water inside the package and rub gently to wash. Shake off water and separate into smaller clusters.

Trim off the hard tip of the stem of fresh shiitake mushroom and wipe dust off with a well-wrung damp cloth. Slice larger ones in half.

Reconstitute fu (dry gluten) in water and squeeze to remove excess water.

Arrange all cut vegetables on a large dish. Heat a piece of beef suet in a sukiyaki skillet and evenly grease.

First spread beef slices in the skillet enough for everyone present. Then quickly add sugar, sake, soy sauce and a dash of shichimi-togarashi (Japanese seven-spice chili pepper). Flip the beef to brown both sides. Dip the beef into beaten raw egg in a serving bowl when you eat.

These first slices of beef cooked in the primary sweet soy sauce has a rich taste you can enjoy only once at the beginning. So savor it!

Place other vegetables and ingredients in the skillet and simmer. Add to adjust the taste as you like. Eat the ingredients that cook first and move on to the others as they are cooked, dipping in beaten egg.

Comments are closed.