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Traditional Japanese Beef Sukiyaki

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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!
Directions

GETTING READY
1. Cut yaki-dofu into bite sized pieces.
2. Boil musubi shirataki 2-3 minutes in order to remove dirt.
3. Remove stems and decorative cut shiitake mushrooms.
4. Slice long green onion diagonally into 7cm (2.5inches) pieces.
5. Cut chikuwabu diagonally into bite-sized pieces.
6. Separate shungiku leaves and stalks, cut leaves into bite-sized pieces and cut stalks diagonally.

MAKING
7. Melt beef fat in Nabe (large casserole pan or hot pot vessel) and swirl around to oil the entire base.
8. Cook few slices of long green onion, shiitake scraps, and shungiku stalks. Add beef, sprinkle a bit of sugar and sake from warishita seasonings.
9. Cover and steam until half-cooked (about 3 minutes on medium). Then remove the beef and set aside.
10. Add the rest of warishita (sukiyaki sauce) seasonings and vegetables, and simmer until almost done, about 5 minutes on medium.
11. Return the beef and simmer until everything is done, about 5 minutes on medium.

SERVING
12. If desired, dip sukiyaki into beaten fresh raw eggs to eat!
13. You can add udon if desired. It goes great with Sukiyaki!

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

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Main Dish
Feel: 
Meaty
Method: 
Simmering
Ingredient: 
Beef
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
Servings: 
4
Beef Sukiyaki, the quintessential Japanese nabe or hot pot dish, is a wonderful dish to make when you have company. This is an inexpensive dish to entertain with, yet impressive enough for any feast, special occasion, or just after payday. Though this dish can be enjoyed at any time of the year, but seems to be best suited to the winter, when the family can gather around the dining table helping themselves from a fragrant, steaming pan of food. Here is a basic recipe for you to try at home.

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