Traditional Japanese dish that is made from cow meat and sautéed vegetables. You will see that Sukiyaki is a very rich preparation that is usually considered a traditional dish on party days in Japan. Next we explain in detail and very complete how to make this recipe.
| 🚻 6 Diners | 🕘 2h 30m | 🍵 Distribution Very High | 🤯 |
| Ingredients to do sukiyaki Рmeat with saut̩ed vegetables: |
| 500 grams of sirloin or beef loin 10 units of onion 1 onion unit in slices 2 tofu sheets in dice 250 grams of shiratak drained or wheat flour noodles 100 grams of shungiku 225 grams of sprouts of Bamboo in slices 12 units of mushrooms ½ cup of soy sauce 1 cup of coffee ½ cup of Japanese broth dashi 4 tablespoons of rice honey 1 teaspoon of glutamate 1 tablespoon of oil 4 units of egg Arroz Blanco (optional) Gyoden: miseir with miso: caballa en slica (cutsu tsutsu giri) Mugi miso miso of barley shiro miso miso white rice vinaigrement rice honey or ginger zest. |
| ADDITIONAL CHARACTERISTICS: expensive cost, |
Ingredients to do sukiyaki Рmeat with saut̩ed vegetables:
1. Put the meat in the freezer for about 30 minutes or until it is somewhat hardened. Then, cut very thin slices of meat.
2. apart, clean the onion, leaving the entire part of the stem that is useful. We will cut into diagonal cuts the bulbous part and stems with a length of about 5 centimeters.
3. Cook Shiritaki in water for 1 minute, drain and cut in half.
4. If we use noodles boil for 2 minutes and drain. Place all the ingredients in a source, here you have to notice the artists hand in the placement and in the cuts.
5. To make special sauce, in a saucepan we will mix soy sauce, mirin, broth, glutamate and rice honey. Bring to a boil, put it in a jug to take it to the table.
6. With all the ingredients on the table, the Sukiyaki-Nabe is put on the Hornillo. As most likely we do not have this container we can replace it with a similar container or a thick bottom pan.
Trick: Sukiyaki-Nabe is a pot of edges not very high and is generally molten iron and Nabe in general are cast iron containers that are used to officiate on the table, (nabemon).
7. Once the container in El Hornillo lets it warm for several minutes, these will depend on the thickness of the container used. Spread the container with the cow tallow or vegetable oil.
Trick: Leave the piece of sebum in the container, if used.
8. To officiate the dish, put the ingredients in the little apocus; Put some meat and let 1-2 minutes cold without turning.
9. Add the onion and onion, then pour half of the soy sauce mixture over the ingredients.
10. Put half of the noodles, soybeans, vegetables, bamboo shoots and mushrooms and saute it with the chopsticks maximum 4 minutes. The eggs are broken in individual bowls and stir.
Trick: The snacks that are caught spread in the egg before eating them.
11. Continue adding more ingredients to saute them as the first time has been done, as they are ending at the Sukiyaki-Nabe.
12. Rice serve it in individual bowls. The dish admits other combinations of vegetables.
13. Dissolve the miso with rice vinegar until you get a fluid paste, add the honey to taste or if you like to put ginger zest.
14. Put the fish in maceration at least one hour, in the previous mixture. After the marinade time, take the slices and shake part of the adhered marinade.
15. With very little oil in a pan, saute the mackerel and add part of the marinade a tablespoon on the slice and have one more minute to the fire.
