Sukiyaki – Japanese fondue

écrit le par Posté dans : Fondue, Japan | tag(s) : , ,
Ease : 2
Cost : 2
Spicy :
People : 3
Baking :

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.