Japanese Sukiyaki Pot

Name: Japanese Sukiyaki Pot
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Beef jerky; Some Garland chrysanthemum; Some Chinese cabbage; Some Old tofu; Some Shiitake Mushrooms; 1 piece egg; Some Konjac silk; Some Sukiyaki Sauce; Some Green onions

by Saeko's small kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

I remember when I first came to Shanghai, I saw a lot of Japanese hot pot restaurants selling Hundred Yuan Shouxi Pot. I thought it was incredible!
Because sukiyaki is very expensive in Japan, most of them are eaten during festivals, and only in high-end commercial districts like Ginza. The per capita conversion of RMB is more than 1,000. Now that China can eat shouxi pot in its early 100s, I feel that China "can eat it in the city" from the bottom of my heart!

There is a saying in Japan that "sukiyaki cannot be made without wagyu beef." Japanese sukiyaki focuses on "wagyu" ingredients, but Chinese friends seem to have the impression of sukiyaki because of its sweet taste? !
Sukiyaki (すき焼き, pronounced SUKIYAKI) was first used by Japanese farmers who put the ingredients on the flat surface of the hoe to season and barbecue when they were farming in the field. So it is also called "hoe yaki", and the Chinese like to use auspicious characters, so it is translated into "Sukiyaki."
There are two ways to eat sukiyaki. Kansai-style shouxi pot is a way to reduce the soup. Generally, the butter is put into the pot first, then the beef is fried and then added to the sauce; later it spreads to the Kanto region and turns into meat dishes and boiled directly in the soup. Soup pot.
Today I will show you how to cook authentic shouxi pot. The taste is sweet. It is the impression that most Chinese friends have about shouxi pot, and it can be eaten for the whole family for about 100 yuan! "

Ingredients

Japanese Sukiyaki Pot

1. Prepare ingredients: see picture.

2. Cut the Chinese cabbage and chrysanthemum chrysanthemum into sections, slice the scallion into thick slices diagonally, cut the mushrooms with a cross knife, and cut the old tofu into thick pieces.

3. Wait for the water in the pot to boil, add the konjac shreds and cook for 2 to 3 minutes.

4. Put the oil in the pan and spread it evenly. Adjust the heat to medium and low heat, then add the green onions and fry until golden brown. After the onion fragrance overflows, add the beef slices and fry until 7 to 8 mature.

5. Then pour a circle of Ixian sukiyaki sauce in the pot (it can be boiled directly after opening the bottle, without additional seasoning).

6. Tasting beef must be paired with fresh eggs, the taste is even better! (The freshly cooked meat slices are dipped in raw eggs, which can help reduce the temperature and not burn the mouth, and secondly increase the smoothness and tenderness of the mouth).

7. Then continue to add beef, fry it to the side when 7-8 is ripe, put the green onions, cabbage and other ingredients into the pot, and finally pour two circles with Ixian sukiyaki sauce.

8. The best thing about eating hot pot is that you can cook while eating!

9. Complete the diagram.

Tips:
Although the method is simple, the taste is based on its own ability. The soul of a dish lies in the connotation of its dipping sauce! When the sauce is used with the right taste, the taste will be smoother.
Kitchenware used: casserole category: Winter recipes, high-end lunch and dinner kitchenware for students: casserole category: Lunch Japanese cuisine, winter recipes for dinner, kitchenware used by students: casserole category: Homemade dishes, small dishes