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Sukiyaki

Recipe Sukiyaki


First:

Cut the slices of beef into half length and chill in the refrigerator 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.

Cut grilled tofu into eight pieces.

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

Cut Japanese leeks and scallions diagonally into 1cm(0.4 inch) widths.

Tear off the woody part of shungiku (garland chrysanthemum) and cut leaves into same length.

Chop off the root of enokidake mushroom over the plastic package. Pour water inside the package and wash enokidake by rubbing gently. Shake off water and separate into smaller clusters.

Chop off the hard tip of the stem of fresh shiitake mushroom and wipe dust off caps with a well-wrung damp cloth. Cut decorative slashes in a cross shape over the caps. (Slice the larger ones into half.)

Reconstitute fu (dry gluten) in water and squeeze out water.


Second:
Arrange all cut vegetables on a large dish. Crack raw eggs in each dipping bowl.

Heat a piece of beef suet in the 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 pepper) to season the beef. Flip the beef to brown both sides. Serve beef slice in each person’s dipping bowl. Dip the beef in beaten raw egg and enjoy.

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


Put in other vegetables and ingredients and simmer. Adjust the taste with as you like. Start eating the ingredients that cook first and move on to others as they cook. Dip in raw egg when you eat. When you are more or less done with the food in the skillet, add water to slightly thin the sauce, then add udon noodles. Simmer for a while and serve.

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