My friend Miyuki agreed to teach me how to make sukiyaki. This blog is basically a visual recipe--so I will not forget everything she taught me. The ingredients are as follows: (left to right: haku-sai (an Asian type of cabbage), eggs to dip meat in after it's cooked, strainer full of grilled tofu, ito konnyaku & carrots, mushrooms and leeks.
We tried two different cuts of beef. The fattier one tasted the best and had better texture too. We used 700 grams of meat for 4 people.
First you add a couple teaspoons of vegetable oil into the pot and heat over gas flame. Then add leeks and beef on top.
Aaron gave me the pot and gas burner for Christmas, thanks Aaron (I'll be sure to learn some veggie recipes so you can enjoy it too).
Next add white sugar, 5 tablespoons.
Next add in sake, 3 tablespoons.
Top with ito konnyaku (a vegan gelatin in noodle form, for more info go to: http://en.wikipedia.org/wiki/Konjac), mushrooms, haku-sai, carrots, tofu. Allow ingredients to steam. Once steamed add Japanese soy sauce-- 1/3 cup.
Cook until ingredients are tender, serve over brown rice. It is customary to dip your cooked meat in raw egg and then eat it. Being an ova-phobe, I couldn't do it, but Miyuki prefers it that way.
...and don't let the rest of the sake go to waste!
***Note: I was strictly taught that you must add sugar first, then sake, and at the end, soy sauce. If these ingredients are added in a different sequence, you will not get the correct flavor to your sukiyaki. Chefs Beware!
http://en.wikipedia.org/wiki/Sukiyaki
http://japanesefood.about.com/od/beef/r/beefsukiyaki.htm
2 comments:
Boy, that looks delicious as does the saki. Bon appetit.
Learn the vegetarian version and we'll have a sukiyaki party when you're back in the US of A.
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