Sukiyaki

Sukiyaki

by Brother Mao Zhiwei

4.8 (1)
Favorite

Difficulty

Easy

Time

20m

Serving

2

The word "hoe" is pronounced "すき", which is roughly the same sound as the word "shouxi". Chinese people who like auspicious words transliterated this thing into "shouxi pot". The shouxi pot in the Edo period was generally used Chicken, duck or fish meat is used. There is a saying in the book "Whale Meat Seasoning" that whale meat is used.

I have eaten with a friend once. When ordering, the waiter reminded him: "It's a bit sweet." After a while, the waiter brought two bowls of raw eggs and explained that the raw eggs should be crushed. Dip the sauce, dip the food from the pot in the raw egg liquid and eat it.

———Brother Mao knows the taste"

Sukiyaki

1. Boil water in a pot, add konjac, shiitake mushrooms, cuttlefish, beef rolls, cordyceps flower, and bean sprouts in turn after the water is boiled

Sukiyaki recipe

2. While cooking the ingredients, start preparing the sauce. When the pot is about to open, pour the sauce into the pot (sauce: boiled water, mirin (you can also use cooking wine), the ratio of Japanese soy sauce and sugar is 2:1:1:0.5)

Sukiyaki recipe

3. Then put the wooden fish flower, cook it, and serve

Sukiyaki recipe

Tips:

If you want to try the authentic Japanese flavor, you can use raw egg directly with a little salt and white vinegar in it. Raw eggs and beef are a very good pairing

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