Japanese sukiyaki
Overview
In the cold winter, there is nothing happier than eating a hot pot of Sukiyaki at home. Today, let me teach you how to enjoy authentic Japanese-style sukiyaki at home! What is the most important thing about sukiyaki? Soup! The quality of the soup determines the taste of the sukiyaki pot. The variety of sukiyaki pot soups on the market is dizzying. The editor is here to tell you a little secret. 80% of the sukiyaki pot sauces in Japan use genetically modified materials! In fact, a good bottle of soy sauce can prepare delicious sukiyaki soup. Youyi Xian selects non-GMO soybeans and uses Japan's unique brewing strains to ferment it without adding any preservatives. How can a delicious sukiyaki pot lack good-tasting beef? Imported Australian breast meat and beef brisket are rich in snowflakes, and the meat is soft and tender. They are the most suitable parts for blanching and grilling.
Tags
Ingredients
Steps
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Pour the sake into the pot, use medium heat to evaporate the sake, then add water, "Youyi Xian" umami soy sauce, and sugar. After the sugar dissolves, turn off the heat and set aside.
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Cut the green onions into thick slices diagonally; cut the vegetables into sections; cut the surface of the mushrooms into cross cuts; cut the old tofu into thick slices.
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After the water in the pot boils, add shredded konjac, cook for 2-3 minutes, remove and set aside.
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Put the butter into the pot, spread it evenly on the bottom of the pot over low heat.
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Add the scallions and grill them on both sides until they are slightly golden brown and fragrant.
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Add the beef slices, fry until the beef is 7-9 cooked, and pour a little sauce. Finally add vegetables, tofu, mushrooms and konjac shreds and cook together.
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That’s the last step! Let’s eat! The editor secretly tells you: You can eat raw fresh eggs with beef, which tastes better!
