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Sukiyaki on Rice

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http://www.shinamaru.com/upload/save_image/09291157_4ac177a943382.jpg
(Sukiyaki on Rice / Image)

As you well know, Sukiyaki (Japanese: 鋤焼 or more commonly すき焼き) is a Japanese dish in the nabemono (Japanese hot pot) style.
And we use Sukiyaki as topping of Sukiyaki Donburi.
It consists of meat (usually thinly sliced beef) 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.
Generally sukiyaki is a winter dish and it is commonly found at bōnenkai, Japanese year-end parties.
Ingredients:
(Serves 4)

* 200g thinly sliced beef
* 2 Japanese leeks
* 200g konnyaku noodles
* 1 block grilled tofu
* 1/3 bunch shungiku, garland chrysanthemum
* beet suet
* cooked rice

Sauce:

* 1/2 cup/100ml mirin sweet cooking sake
* 1/2 cup/100ml sake
* 1/2cup /100ml soy sauce
* 2-3 tbsp sugar
* cooked rice/ red pickled ginger

Method:

1. Cut the beef into easy-to-eat size pieces. Cut the leek into 1cm wide diagonal pieces.

2. Boil the konnyaku in hot water briefly. Gather it in a strainer and drain the water thoroughly. When it cools, cut it into 3 to 4cm lenghs.

3. Drain the tofu lightly and cut it into eight pieces. Chop off the woody part of the garland chrysanthemum and cut it into 4-5 cm lengths.

4. Combine the mirin, sake, soy sauce and sugar in a bowl and heat the pan. add the beef suet, leek, beef. Pour the sauce, add the konnyaku noodles and tofu.
Simmer for a little time. At last add the garland chrysanthemum and warm up briefly.

5. Serve rice in a bowl and put the sukiyaki on top.

By JS on May 13, 2011
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tag : Recipe

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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。