Sukiyaki – Japanese fondue

écrit le par Posté dans : Fondue, Japan | tag(s) : , ,
Ease : 2
Cost : 2
Spicy :
People : 3
  • Baking :
    pdf
    VN:F [1.9.22_1171]
    Rating: 4.0/5 (1 vote cast)

    Ingredients :

    • 10 cl of sake
    • 10 cl of water
    • 12 cl of mirin
    • 12 cl of soy sauce
    • 4 tablespoons of sugar
    • 300 g of beef
    • 300 g of noodles Ito Konnyaku (shirataki)
    • 2 leeks
    • 3 eggs
    • ½ Chinese cabbage
    • 4 fresh shiitake mushrooms
    • 100 g of Mushrooms enokitake
    • 1 very firm tofu

    Preparation :

    Cut the noodles into pieces about 10 cm, cook in water until boiling. Drain and rinse under cold water and drain well again and reserved.

    Cut the beef into thin slices (like slices of ham), then into pieces of 5 cm.

    Wash, drain and reserve the mushroom enokitake. Break each egg into a individual bowl, beat and set aside.

    Cut Chinese cabbage into 3 piece rather crudely. Cut at an angle of 2 cm pieces of leeks and tofu into thick slices of 2 cm and the shiitake not forget to remove the foot that can not be eaten.

    In a pan put a water, soy sauce, sake, mirin and 2 tablespoons sugar and stir until the sugar has completely dissolved and bring to boil and set aside.

    In a fondue pot on medium heat put 1 tablespoon oil, meat and 2 Tbsp. tablespoons sugar stir and pour the sauce, add the tofu, the shiitake, the enokitake, green onions and noodles and let boil and it’s ready.

    The sukiyaki is eaten like this: you take the meat and vegetables that are in the pot, then you dip them in raw egg and there is more than taste.

    Tips : Meat is composed of very thin slices of beef of about 2 mm. Many other ingredients can be added as the chrysanthemum edible leaves (shingiku), the onion, Chinese cabbage or grilled tofu.

    Anecdotes : Sukiyaki is a Japanese dish, sometimes called “Japanese fondue.” It is a kind of fade (or stew), close to the shabu-shabu, which is dipped in beef and raw vegetables in a sauce warishita.

    Sukiyaki - Japanese fondue, 4.0 out of 5 based on 1 rating

    Bulgogi - spicy beef
    Bulgogi is a Korean specialty. It is always present in Korean restaurants in abroad. It is one of th...
    Chirashi sushi - rice with fish, seafood an...
    The chirashi is a Japanese dish is served as main dish. It is easy to do and looks good, it is found...
    Beef Bengal
    Beef Bengal is a very tasty dish that comes from us bangladesh.
    Lu rou fan - braised meat rice
    Dish from the north of the island of Taiwan, Lu Rou Fan can cook meat pork or beef.
    Yao Hon - Cambodian fondue
    Yao Hun is a Cambodian who is melted at events especially in Khmer. This is an easy dish that can ge...
    Butaniku no shôgayaki – grilled pork with g...
    Butaniku no shôgayaki is a grilled pork with ginger and it is the second popular dish in Japan afte...
    Tonkatsu - breaded pork
    Tonkatsu is the breaded pork and became one of the most popular dishes in Japan
    Shuan yang rou - Mongolian fondue
    Mongolian fondue called "yang rou shuan" is a fondue served in North China and very popula...
    Curry rice
    The curry rice is one of the most popular dishes in Japan.
    sweet and sour pork
    The Thailand cuisine, although similar in some respects to that of its neighboring Chinese, Indians ...

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

    :wink: :-| :-x :twisted: :) 8-O :( :roll: :-P :oops: :-o :mrgreen: :lol: :idea: :-D :evil: :cry: 8) :arrow: :-? :?: :!: