|category||MeatSee the Related Food Category Page|
|cooking time||40 minutes|
|comment||Sukiyaki is prepared with thinly sliced beef cooked in a skillet and seasoned with sugar and soy sauce-based sauce. Tofu, shirataki, shiitake and shungiku are added and cooked together. Usually it is cooked at the table as you eat.|
|image||Sugar and soy sauce-based thick sauce blend with the flavor and moisture from beef and vegetables.|
|Lean beef round, thinly sliced||120 g|
|Grilled tofu||100 g|
|Shirataki (konnyaku noodles)||60 g|
|Chinese cabbage||60 g|
|Shiro-negi (white part of a Japanese leek)||40 g|
|Shungiku (garland chrysanthemum)||40 g|
Cut the beef and the tofu into bite-sized pieces. Blanch the shirataki in boiling water, drain in a colander and cut into bite-sized lengths. Separate the stems from the leaves of the Chinese cabbage and cut into bite-sized pieces.
Shave the burdock as though you were sharpening a pencil, immerse in water for a little while and then drain. Slice the white leek diagonally. Cut the tough end off the shungiku and chop into bite-sized pieces. Remove the stems of the shiitake mushrooms and cut into decorative shapes. Remove the stems of the enoki mushrooms and separate them.
Heat the oil in a pot. Sauté the beef quickly then sprinkle with the sake and the sugar while continuing to sauté.
Add the soy sauce to the (3) beef and then add, in order, the burdock, the stems of the Chinese cabbage, the white leek, the shiitake mushrooms, the enoki mushrooms, the grilled tofu and the shirataki. When everything is cooked through, add the Chinese cabbage leaves and the shungiku and cook for a little while longer. Dip in the beaten egg and eat.
|technique||Dip the sukiyaki in beaten egg. You can also enjoy it without egg.|