Sukiyaki

This very popular Japanese dish is actually an Asian fondue. The main ingredient is thinly sliced beef which is fried in oil and then simmered in a pan in sukiyaki sauce along with other ingredients, mainly Vegetable Recipes. The sukiyaki is usually prepared on the table in front of the guests in hot fat in a frying pan.

Ingredients:

500 g of sliced beef back meat into very thin slices 1 package cooked shirakati noodles (glass noodles can be used) 8 pieces shiitake mushrooms 1 piece

td> enoki mushroom (can be substituted with mushroom) 1 pc bones of grilled or smoked tofu 1 pc medium sized leek 1 pc Chinese cabbage For the sukiyaki sauce: 1 cup beef broth 3 tbsp sake or rice wine or mirin) 3 tbsp soy sauce 3 tablespoons sugar bamboo shoots from a can fresh soybean sprouts Other: 4 pcs cheese eggs cooked rice

Procedure:

1. First, prepare the sukiyaki sauce; to a pot set over a moderate heat source, add sake, sugar, soy sauce, and finally broth in the following order, bring to a boil and let cool slowly
2. Cut the meat into thin slices and the other ingredients into reasonably sized bites, spread everything neatly on a large plate, then place it on the table in front of the guests
3. Prepare the noodles in advance, cook them by soaking them for a few minutes in hot water (according to the instructions on the bag), also place them on the table in a suitable container, also serve the cooked rice in a bowl on the table
4. Place a heat source (electric or gas cooker, or grill) in front of the guests and from this point on prepare everything on the table in front of the guests
5. Heat a small amount of oil in a frying pan (preferably a classic wok), gradually fry the slices of meat in it, fry them for about 1 minute on each side until nicely browned and then add about half of the prepared sauce (the Vegetable Recipes should not be swimming in the sauce, they should just be coated and nicely stewed)
6. When the sauce starts to boil in about 10 minutes, add the other ingredients, tofu, cabbage, leeks, mushrooms … simmer everything together under the lid until the ingredients are crispy and soft
7. Finally, we can add raw eggs to the finished sukiyaki and top with chopped leeks, at this stage in the preparation of the dish the diners at the table will start eating.

Recommendation:

Once the first batch of sauce is used up, about 1/3 of it, remove the rest with a spoon and start preparing a new batch of sukiyaki, you can repeat the process until you get tired of it.

Note:

Another serving option is not to put the eggs in a pan, but to assign each guest a bowl in which to crack and whisk a raw egg, they can then dip the hot bites themselves in this bowl.