Beef Sukiyaki (Japanese Nabe Hot Pot) Recipe すき焼き レシピ

[postlink]https://itadakimasutube.blogspot.com/2012/03/beef-sukiyaki-japanese-nabe-hot-pot.html[/postlink]http://www.youtube.com/watch?v=ULYEbhdC52Eendofvid
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Sukiyaki is traditional and popular Japanese hot pot (nabemono) cooked with thinly sliced beef and some vegetables in soy based broth. It is usually cooked at the table and dipped into beaten fresh raw eggs to eat.

Of course, you can make it with chicken or pork but beef is the best!

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Sukiyaki (Japanese Nabe Hot Pot)

Difficulty: Easy
Time: 30min
Number of servings: 4

Ingredients:
400g (0.8lb.) thinly sliced beef
1 yaki-dofu (grilled tofu)
8 musubi shirataki (bundles of translucent konnyaku noodles)
4 shiitake mushroom
3 long green onion
1 chikuwabu (chikuwa shaped dumpling)
200g (0.4lb.) shungiku (garland chrysanthemum)
beef fat (or cooking oil)
warishita (sukiyaki sauce) seasonings
* 100cc kombu broth (or water)
* 100cc sake
* 100cc mirin (sweet sake)
* 100cc soy sauce
* 3-4 tbsp. sugar
udon noodles if desired
fresh raw eggs if desired

Directions:
1. Cut yaki-dofu into bite sized pieces. Boil musubi shirataki 2-3 minutes in order to remove dirt. Remove stems and decorative cut shiitake mushrooms. Slice long green onion diagonally into 7cm (2.5inches) pieces. Cut chikuwabu diagonally into bite-sized pieces. Separate shungiku leaves and stalks, cut leaves into bite-sized pieces and cut stalks diagonally.
2. Melt beef fat in Nabe (large casserole pan) and move around to oil the entire base. Cook few slices of long green onion, shiitake scraps, and shungiku stalks, add beef, sprinkle a bit of sugar and sake from warishita seasonings, cover and steam until half-cooked (about 3 minutes on medium). Then remove the beef and set aside.
3. Add the rest of warishita (sukiyaki sauce) seasonings and vegetables, and simmer until almost done (about 5 minutes on medium). Then put back the beef and simmer until everything is done (about 5 minutes on medium). If desired, dip sukiyaki into beaten fresh raw eggs to eat!

You can add udon if desired. It goes great with Sukiyaki!

The next day, you can simmer the leftover broth with beaten eggs and make rice bowls. yummy!!!

レシピ（日本語）
http://cooklabo.blogspot.jp/2012/03/blog-post_22.html
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Beef Sukiyaki (Japanese Nabe Hot Pot) Recipe すき焼き レシピ

How to Cook Japanese Sukiyaki

[postlink]https://itadakimasutube.blogspot.com/2012/02/how-to-cook-japanese-sukiyaki.html[/postlink]http://www.youtube.com/watch?v=gUoxOxkT540endofvid
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This real-time video shows you how to prepare Japanese Kansai-style Sukiyaki. Ingredients include vegetable oil or beef fat, thin-sliced beef, sugar, sake, soy sauce, tofu, shirataki noodles, cabbage, enoki mushrooms, daikon radish, sliced onions, green onions, carrots, spinach, etc.
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How to Cook Japanese Sukiyaki

SUKIYAKI the very traditional Japanese Cuisine

[postlink]https://itadakimasutube.blogspot.com/2011/10/sukiyaki-very-traditional-japanese.html[/postlink]http://www.youtube.com/watch?v=W86T1aA7_6Mendofvid
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SUKIYAKI is a Japanese traditional cuisine. In Edo era , eating meat was not allowed. But farmers sometimes ate meat barbecued using their farming tools. When America , France sent black huge ships to Japan, The foreign crews tried to get Japanese beef. In 1869 "Moritaya" was born as the first meat shop in Kyoto. Then in 1887 Sukiyaki restaurant was started to run at Kobe. There is some variation in cooking SUKIYAKI. I will show you here , Moritaya's way of cooking SUKIYAKI. I think SUKIYAKI restaurant should be estimated as the service, circumstances , way of cooking, and the taste.

How To Cook
Preparation
Sliced Beef (Gyuu-Niku)130g/person , a piece of beef suet (
Abura-mee),green onion(Ahoh-Negi), finely sliced burdock(Sasagaki-Gobou),a piece of tofu,some konjac noodle(Eat-Konnyaku),bread like food made of wheat gluten(Mochi-fu), sliced onion ,Garland Chrysanthemum(ShunGiku), soy sauce(Oh-Show-you) , sweet sake(Me-Ring) , rough sugar(Zarameh) .

iron pan , charcoal heat or electric range. In this movie , electromagnetic cooker is used. Mild and wrapping up heat may be ideal for cooking SUKIYAKI.

I recommend you to experience SUKIYAKI at Mishimatei near Nishiki-Ichiba or Moritaya in Kyoto, or Moritaya near Osaka Umeda station, or Ohi-Nikuten near Kobe station.

It's not so difficult to visit famous SUKIYAKI restaurant. They cook throughly and serve for you . The cost is from 5,000yen to 15,000yen per person. The price is according to the grade of the beef. If you would like to eat cultural cuisine , you should visit KANSAI. Because any traditional foods start from KANSAI area . Food Culture is amazing at Kyoto, Osaka, and Kobe. Just begin to train using chop sticks !!
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SUKIYAKI the very traditional Japanese Cuisine