Sukiyaki Recipe壽喜燒食譜

BEEF / MAIN DISH / TOFU / VEGETABLE / VIDEO


Sukiyaki is one of the most popular hot pot dishes in Japan.  It has a sweet and salty flavor a little bit like teriyaki sauce, but with beef and vegetable in the mix, it has its own Sukiyaki taste people love so much.   We usually cook Sukiyaki in a cast iron Sukiyaki pot at the dinner table using a portable gas stove and eat it as we cook.  It is a perfect dinner for family or great food to enjoy with guests.

Although Sukiyaki is a Japanese “national” food like sushi, it is different by region. In eastern Japan (Kanto), they use a premixed sauce called “Warishita” made from sugar, soy sauce, mirin, etc. to cook with meat and vegetable, but in western Japan (Kansai) we put mainly sugar and soy sauce directly onto meat in the pot to season.  Because we are from the west, we make Kansai style Sukiyaki here.

In Sukiyaki, you need thinly sliced beef.  Preferably with fat marbled into red meat, such as Kobe (Matsusaka) beef.  They are notoriously expensive, but the texture is unbeatable compared to lean red meat.  You might not even need teeth :-)  So tender and just yummy! Here in the US, you can use thinly sliced rib-eye instead.

Other than beef, there are some ingredients you might not be familiar with:

Ito Konnyaku (Shirataki)     Konnyaku is a jelly-like food made from konnyaku potatoes.  Ito Konnyaku is a noodle form of Konnyaku.

Kikuna leaves     Edible chrysanthemum greens which have a distinct herbal flavor.

Enoki mushrooms     Long and thin white mushrooms that have a mild flavor.  They are often used for different hot pot dishes in Japan.

Naganegi onions  Long onions that are mostly white and thicker than green onions, but thinner than leaks.

If some of the ingredients are not available to you, you could substitute with any vegetables you like such as button mushrooms and onions.

In Japan, we dip cooked Sukiyaki beef and vegetable in raw eggs.  Sounds gross?  But it is not! (well, may be a little)  The relatively strong Sukiyaki flavor gets mild with egg, and at the same time, the egg flavor enhances Sukiyaki taste.  While it can be risky to eat raw eggs in the US, we don’t usually have problems with salmonella in eggs in Japan.  (I don’t blame you if you want to skip raw eggs because you don’t want to take a chance in the US.)

If you don’t have a Sukiyaki pan nor portable gas stove, don’t worry.  You can just cook in a frying pan on stove top, and take it to your dinner table like we did in our video.  Either way you’ll enjoy this delicious food.



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Sukiyaki Recipe

Ingredients

  • 1 Tbsp oil
  • 1 lb beef, thinly sliced
  • 4 Tbsp sugar
  • 4 Tbsp soy sauce
  • 2 Tbsp Sake
  • 1/2 Nappa cabbage, cut 2" width
  • 2 long onions, cut diagonally
  • 1 bunch Kikuna, cut 2" long
  • 1 package tofu, cut 1" width
  • 8 shiitake mushrooms
  • 1 package enoki mushrooms
  • 1 package itokonnyaku
  •  

Instructions

  1. 1.      Heat a pan at medium high and add oil.
  2. 2.      Sear beef slices in the pan, and add sugar, soy sauce, and Sake when the color of meat has started turning.
  3. 3.      Add the rest of the ingredients and cook about 10-15 minutes.
  4. 4.      Adjust seasonings if you like by adding more soy sauce and/or sugar.

 

壽喜燒食譜

牛肉 / 主菜 / 豆腐 / 蔬菜 / 視頻


壽喜燒是最熱門的火鍋料理在日本之一。它有甜,咸的味道像紅燒醬油一點點,但牛肉和蔬菜的搭配,它有自己的壽喜燒味愛的人這麼多。我們通常使用的是便攜式煤氣爐煮壽喜燒的鑄鐵鍋壽喜燒在飯桌上吃它,因為我們做飯。它是家庭或美味的食物,享受與客人完美的晚餐。

雖然壽喜燒是日本的國家食品如壽司,它是由不同的區域。東日本(關東),他們使用預混醬油被稱為“Warishita”從白糖,醬油,料酒等製成烹調肉類和蔬菜,但在西日本(關西),我們把主要的糖和醬油,直接到肉在鍋裡季節。因為我們是從西,我們做關西風格壽喜燒在這裡。

在壽喜燒,你需要切成薄片的牛肉。最好的脂肪大理石為紅肉,如神戶(松坂)牛肉。他們是出了名的貴,但比起瘦紅肉的質感是無與倫比的。你甚至不需要牙齒: - )那麼溫柔,只是好吃!在這裡,在美國,你可以用切成薄片肋眼代替。

除了牛肉,還有一些成分,你可能不熟悉:

伊藤魔芋(白瀧)      魔芋是一種果凍狀食物魔芋土豆製成。伊藤魔芋是魔芋的面形式。

葉菊名      食用菊花的果嶺 具有鮮明的草藥味。

金針菇      具有溫和的味道細長的白色蘑菇。它們通常用於不同的火鍋料理在日本。

Naganegi蔥  長蔥的大多是白色的,比大蔥厚,但比洩漏更薄。

如果有些成分是不提供給你,你可以代替任何蔬菜,你喜歡的,如蘑菇和洋蔥。

在日本,我們煮沾壽喜燒牛肉和蔬菜的生雞蛋。聽起來毛?但它不是!(當然,可能是一點點)比較強壽喜燒的味道變得溫和,雞蛋,並在同一時間內,蛋味增強壽喜燒的味道。雖然它是有風險的吃生雞蛋,在美國,我們通常不會有問題,沙門氏菌在日本的雞蛋。(I如果你想跳過生蛋,因為你​​不想拿美國的機會不怪你。)

如果你沒有一個壽喜燒鍋也不便攜式煤氣爐,不用擔心。你可以煮在爐灶上方煎鍋,並把它帶到你的餐桌上像我們在我們的視頻了。無論哪種方式,你會享受這種美味的食物。



打印

壽喜燒食譜

成份

  • 1湯匙油
  • 1磅牛肉,切成薄片
  • 4湯匙糖
  • 4湯匙醬油
  • 2大勺清酒
  • 半納帕白菜,切2“
  • 2長蔥,切成斜
  • 1束菊名,切2“
  • 1包豆腐,切成1“
  • 8香菇
  • 1包金針菇
  • 1 itokonnyaku
  •  

說明

  1. 1.      燒熱平底鍋以中高,加上油。
  2. 2.      烙印牛肉片在鍋中,並加入糖,醬油,清酒和當肉的顏色已經開始轉動。
  3. 3.      添加的成分的其餘部分,煮約10-15分鐘。
  4. 4.      調整調味料,如果你想通過添加更多的醬油和/或糖。
  5.  

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