Sukiyaki is a Japanese cuisine in which thinly sliced beef and vegetables are grilled or boiled in an iron pot.
Make “warishita” in advance with soy sauce, mirin, sugar, water, etc. and use it for the soup of the pot.
INGREDIENTS
< 2 SERVINGS >
- Beef(sliced shoulder loin) : 200g
- Shungiku(garland chrysanthemum) : 150g
- Shiitake mushrooms : 2
- Green onion : 1
- Tofu(soybean curd) : 150g
- Soy sauce : 100cc
- Mirin : 100cc
- Sugar : 4 tablespoons
- Water : 60cc
- Vegetable oil : Appropriate amount
- Egg : 2
RECIPE
- Put soy sauce, mirin, sugar and water in a pot and bring to a boil. (A)
- Cut the stems of the shiitake mushrooms, and cut the beef, shungiku, shiitake mushrooms, green onions, and tofu into bite-sized pieces.
- Add vegetable oil to another pan and lightly fry the green onions and beef.
- Put (A) in a pot and when it boils, add beef, shiitake mushrooms and tofu.
- When the beef, shiitake mushrooms, and tofu are cooked through, add the shungiku and simmer briefly.
- Beat the raw egg in a small bowl, mix the ingredients and eat.
SUPPLEMENT
The method of making sukiyaki differs between eastern and western Japan.
Eggs can be eaten raw, so please use fresh eggs.
The photo is a sample image.