Sukiyaki

Sukiyaki is one of the most famous Japanese dishes. Beef is cooled in Japanese style - the beef and vegetables are cooked in the sukiyaki sauce in a flat iron pot.
We will cook the food by ourselves - It is fun to cook and eat together form one pot - normally one pot for 4 people.

The below is recipe of Sukiyaki:

Sukiyaki Sauce (= warishita)

1/2 cup (100cc) of Soysauce

1/2 cup of Rice wine (Sake or cooking sake)

1/2 cup of Sugar

Ingredients (for 4 people)
Sliced beef  400-500 g (above photo)

Shiitake mushroom 100g  

Long spring onion   2-3 pcs  : to be sliced in 2cm size

Chrysanthemum leaves  100-200g

Shirataki (konnayaku-potato starch).   200- 300g 

Greater burdock root 80g  : to be thinly sliced and quickly boiled

Firm Tofu (Yaki-tofu)  1 block

Sukiyaki Sauce(warishita) 

Procedures

1. Put the lard in the heated pan and cook beef. When beef is cooked, add seasonings for sukiyaki sauce (warishita: soysauce, sake and sugar).

2. Move the beef to one side of the pan and add other ingredients such as shirataki, white cabbage, long onion, onion, tofu and mushrooms etc and cover the pan. (Only part of the ingredients will be soaked by sauce but they will shrink.)

3. When the ingredients shrink, mix them (among their portion of the pan) so that those on top will be soaked as well.  Cook for 5 to 10 minutes.

4. Taste and adjust flavor by adding sukiyaki sauce ingredients if necessary.

5. Dip the food in the egg in your egg bowl  and eat it. (egg should be beaten while you are waiting for sukiyaki cooked)  The egg makes the taste mild, and it also cools the food so it won't burn your tongue.

Eat it with rice or udon which you can add in the remaining soup after you finish eating meat and vegetables!

Note)  It's very important not to overcook the beef. (if overcooked, the beef gets hard)

The best season for sukiyaki is especially in cold winter - now!
Let's enjoy the Japanese best dish.