Sukiyaki is a typical Japanese meat and vegetable dish traditionally eaten in the winter. In Japan, because the price of meat is expensive and meat is only served for certain occasions, then sukiyaki is one of the dishes eaten during special celebrations when people have just received a salary. Makes sukiyaki very enjoyable and tastes delicious too. Collect friends and family to enjoy this delightful meal.
Meat, Vegetables, and Mi
340 grams of beef has outside or something similar, thinly sliced
56 grams of suet (the meat fat around the cow’s kidney); a few tablespoons of vegetable oil or butter can also be used
226 grams of yaki tofu (roast); or know what types can also be used
1 small white mustard or ½ large chicory
12 pieces of shiitake mushrooms and a pack of enoki mushrooms; if these two types of mushrooms do not exist, they can be replaced with portobello mushrooms
1 large leek stalk (Negi); half a bunch of small onion leaf can also be used
2 bunch of seruni leaves (shungiku); Watercress, spinach, or other green leafy vegetables can also be used
1 pack of mi talas (shirataki); all kinds of other white rice noodles can also be used
1 raw egg for 1 person (optional)
1 pack of udon noodles or frozen or fresh udon (optional)
125 ml of cooking sake
125 ml mirin (Japanese rice wine similar to sake)
80 ml of soy sauce
56 grams of brown sugar; ordinary sugar can also be used
Prepare shirataki by put into a pot of cold water then boiled until boiling. When the water has boiled, turn off the stove and lift the noodles with a strainer. Soak the shirataki in a bowl of cold water.
Shirataki does not need to be cooked too long. Boiling shirataki briefly is done to remove some of the aromas. Shirataki will also absorb the whole taste of sukiyaki sauce.
If using other types of noodles, refer to the packing instructions, boil for a few minutes before it becomes tender.
Slice the meat as thinly as possible or ask the butcher’s help to slice it. Sukiyaki means very thin meat. Pick out cuts of meat that have white streaks and grease (or something similar) to get good results.
Put the meat in the freezer for several hours if you want to slice yourself. If the meat is hard but has not completely frozen, it will be easier to slice thinly
Before slicing white mustard leaves, separate the stems. The white cabbage stem is slightly more fibrous and takes a long time to cook. Cut a circular stem of white mustard greens to separate from the leaves. Cut the stems along 2.5 cm (or smaller). Slice the coarse leaves into large pieces.
Prepare mushrooms. If you do not have shiitake mushrooms, chop any mushrooms into small size once bite. If shiitake mushrooms are available, here’s how to prepare mushrooms traditionally:
Eliminate shitake mushroom stems with a knife. Make a small or cross-star sign on the mushroom head with a knife. Imagine a straight line that stretches in the middle of the mushroom head. Take a knife and make a 30 ° angle in this straight line, gouge a bit of mushroom meat, so the inside of a white mushroom is quite visible. Position the blade in the opposite direction and make an angle of 30 ° on the other side of the line. Repeat this process on a perpendicular line to make a cross mark and again to make an asterisk.
For enoki mushrooms, wash mushrooms and cut the roots.
Iris-sliced leek (negi) approximately 2.5 cm with the cutting pieces.
Tear the leaves seruni (shungiku) from the stem. If replaced with spinach or watercress, wash the vegetables and separate the leaves from the stalks. Discard the stem.
Make sukiyaki sauce. Add 125 ml of sake, 125 ml of mirin, 80 ml of soy sauce, and 56 grams of granulated sugar into the pan, then boil over medium heat. When it is boiling, turn off the stove. The goal is to burn alcohol in sake, and not reduce the sauce.
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