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Bob & Angie> Recipe
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Shiitake
Itokonyaku
Tofu
(Yaki-tofu)
Fu
Dashi
(Konbu Dashi) |
Basic Recipes
Sukiyaki (Kansai style)
Ingredients: (for 4 portions)
600 g thinly sliced beef (roast), 1 onion, 150 g green onion, 4
fresh shiitake mushrooms, 200 g itokonyaku, 1 yaki-tofu,
1 bag of fu, Beef lard, sake, sugar, soy sauce, konbu
dashi, 4 eggs |
Sukiyaki-nabe
Warishita
Mirin |
Preparation:
- Cut beef into 5-6 cm strips.
- Cut onion in half. Cut halves into 5-6 size slices.
- Cut green onion into 5 cm pieces.
- Remove stems from shiitake.
- Boil itokonyaku. (cut into an easy to eat size).
- Cut yaki-tofu into 8 pieces.
- Soak fu in water. Squeeze out excess water.
How to make:
Use portable gas burner to cook at the table as you eat.
- Heat sukiyaki-nabe (pan or skillet).
- Briefly cook beef evenly on both sides. Do not over cook
- Add in this order: sake, sugar then soy sauce.
- Add 1/2 of the ingredients except for the fu.
- When water level increases, add fu.
- If desired, put raw egg in small bowl. Dip sukiyaki in
it.
Eat immedietly, do not overcook.
Note: In the Kanto region, warishita sauce is used.
Cook beef first, then add warishita sauce into the pan and
boil.
Warishita sauce:
- Mix 1 cup soy sauce, 3/4 cup sugar, 1 cup mirin. Boil
then cool.
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| Heat sukiyaki-nabe. |
Add in this order:
sake, sugar then soy sauce (next). |
Add soy sauce. |
Add 1/2 of the ingredients
except for the fu |
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Hints:
How to make dashi
[ Japanese ] |
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