Light Salt Sukiyaki Pot

Name: Light Salt Sukiyaki Pot
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: June fresh 12g light salted kelp soy sauce; 4 tablespoons Mirin; 3 tablespoons Sugar; 2 tablespoons water; 1 tablespoon butter; Scallion white; a little onion; 3 segments Old tofu; 1/2 Beef rolls; 1 piece carrot; 1 box Enoki mushroom; 1 Baby dishes; 1 package Shiitake Mushrooms; 1 Chrysanthemum; 6s Udon; 1 piece Can eat raw eggs

by Amber maggie

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

In the cold winter, if you don’t like spicy Sichuan hot pot, you can try this steaming hot pot of Japanese sukiyaki. There are vegetables, mushrooms, meat, and fried tofu. At the end, serve it when the soup is rich. A pack of udon noodles is really delicious! Now I have to admit that it is more expensive for a family of three to eat at a Japanese food store, so I will arrange it at home today. Although I don’t have authentic Japanese cooking utensils, and I haven’t bought wagyu, I still don’t lose. The authentic Japanese sukiyaki sauce, because I used the light salt series of soy sauce that was newly launched in June, and this time I used 12 grams of light salt kelp soy sauce. It will bring you classic Japanese style deliciousness, and the light salt is not light. Flavor, it is scientifically reduced salt, not with water. Junxian's light series of soy sauce is gradually reduced in salt. The salt content in 100ml of soy sauce ranges from 8g to 12g. The label is clear and there are more choices. Everyone should identify whether the soy sauce is low in salt, depending on how much per 100ml. The content of salt in grams, healthy living will learn to reduce salt from today to see grams!

Light Salt Sukiyaki Pot

1. Prepare all the ingredients, wash vegetables + mushrooms + carrots one by one.

2. Cut half an onion with three knives; remove the roots of baby cabbage and then cut in half; remove the roots of enoki mushrooms; cut thick pieces of old tofu; remove the roots of shiitake mushrooms and cut flowers; peel and cut carrots into thick slices [for beauty];

3. Japanese sukiyaki is delicious, of course, thanks to the sukiyaki sauce. Today I used 12 grams of June fresh light salted kombu soy sauce to make a delicious recipe ------ June fresh light salted kombu soy sauce ：Mirin: Sugar: Water=4:3:2:1~
This June fresh light salt kelp soy sauce bottle cap adopts two-color anti-counterfeiting, which can be sealed twice, diversion of ginkgo leaves, no residue after pouring, and 0% preservatives are added, which is of super quality.

4. Then put baby cabbage, chrysanthemum chrysanthemum, enoki mushroom, onion, shiitake mushroom, and carrot in a cast iron pot in a way that you think looks good.

5. Put a little butter in the other pot, fry the scallions and fry it in a cast iron pot; then fry the old tofu until golden brown on both sides, and place it in a cast iron pot.

6. Then put a little bit of butter, put the beef rolls and fry them for about five years, then pour them into a cast iron pan and set them out.

7. Beat raw eggs in the dipping bowl, and I have prepared udon noodles.

8. Pour the sukiyaki sauce prepared in step 3.
~ Don't put it all at one time, because vegetables will release water during the heating process. It is comfortable to eat at home. You can cook while eating, and then add it when the soup is not enough in the cast iron pot.

9. Fire up, steaming ヽ(爱´∀'爱)ノ

10. Delicious and beautiful sukiyaki pot, 12 grams of light salted kelp soy sauce in June to accompany you to relax at home♡+:｡.｡❣LﾛVЁ❣｡.｡:+♡

Tips:
1 The spoon is ordinary white enamel for household use
2 The beef roll can be eaten with raw eggs, and the texture is smoother and more delicious
3 I eat sukiyaki at home. I personally like to fry the beef rolls first. If you like to cook them directly in the pot with the sauce, you can eat them without entanglement, just like it.
4 After using this product, it can be used for flower arrangement. It is definitely a bonus for the kitchen. Please be careful when removing the bottle cap.

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