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Sukiyaki (Japanese Beef Hot Pot)

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Sukiyaki is a Japanese dish in the nabemono (Japanese steamboat) style. It consists of meat (usually thinly sliced beef), or a vegetarian version made only with firm tofu, slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a shallow iron pot in a mixture of soy sauce, sugar, and mirin. Before being eaten, the ingredients are usually dipped in a small bowl of raw, beaten eggs. I recommend only using pasturized eggs for health IEW safe from samonella. Generally sukiyaki is a single dish for the colder days of the year and it is commonly found at bōnenkai, Japanese year-end parties.
Ingredients
  Sake 100 Milliliter (2/5 u.s. cup)
  Mirin 50 Milliliter (A Type Of Sweet Rice Wine)
  Soy sauce 50 Milliliter (Ingredients for Sukiyaki)
  Sugar 2 Tablespoon (Ingredients for Sukiyaki)
  Beef 1 Pound (Ingredients for Sukiyaki)
  Eggs 2 (Ingredients for Sukiyaki)
  Chinese cabbage 1 (Ingredients for Sukiyaki)
  Negi welsh onion 100 Gram (Ingredients for Sukiyaki)
  Shungiku 1⁄8 Cup (2 tbs) (Ingredients for Sukiyaki, 3 People, Edible Chrysanthemum)
  Shiitake mushrooms 1⁄2 Cup (8 tbs) (Ingredients for Sukiyaki)
  Enokitake mushrooms 1⁄2 Cup (8 tbs) (Ingredients for Sukiyaki)
  Seared firm tofu 1⁄4 Cup (4 tbs) (Ingredients for Sukiyaki)
  Ito konnyaku 300 Gram (Ingredients for Sukiyaki, 3 People, Konjac Cut Into Noodle-like Strips)
Directions

see video

Thinly sliced beef is usually used for sukiyaki; although in the past, in certain parts of the country (notably Hokkaidō and Niigata), pork was also popular.

Popular ingredients cooked with the beef are:

Tofu (usually seared firm tofu)
Negi (a type of scallion)
Leafy vegetables, such as Chinese cabbage and shungiku (Garland chrysanthemum leaves)
Mushrooms such as shiitake and enokitake
Jelly-noodles made out of konnyaku corm such as ito konnyaku or shirataki noodles. It is advisable to place these away from the beef because the calcium contained in the noodles can toughen meat.
Boiled wheat udon or soba (buckwheat) noodles are sometimes added, usually at the end to soak up the broth.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Main Dish
Method: 
Braising
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
3
Story
Some anecdotes are known for the early history of sukiyaki. One is about a medieval nobleman. He stopped at a peasant's hut after a hunt and ordered him to cook the game. The peasant realized that his cooking utensils were improper for the noble, so he cleaned up his plow blade (suki in Japanese) and broiled (yaki) the meat on it. Another story is about the Portuguese in the sixteenth century in Japan, where beef was not common food. In the 1890s when Japan was opened to foreigners, new cooking styles also introduced. Cows, milk, meat, and egg became widely used, and sukiyaki was the most popular way to serve them. The first sukiyaki restaurant, Isekuma, opened in Yokohama in 1862. Beef is the primary ingredient in today's sukiyaki. There were two main ways of cooking sukiyaki: a Kantō (Tokyo area) and a Kansai (Osaka area) style. In the Kantō way, the special cooking sauce's ingredients are already mixed. In the Kansai way, the sauce is mixed at the time of eating. But after the great Kanto earthquake of 1923, the people of Kantō, temporarily moved to the Osaka area. While the people of Kantō were in Osaka, they got accustomed to the Kansai style of sukiyaki, and when they returned to Kantō, they introduced the Kansai sukiyaki style, where it has since become popular. from Wikipedia

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