sukiyaki

JAPAN
Sukiyaki

1 piece beef suet, about 2" x 2" x 1/2" (enough to lightly grease hot pan)
1 Lb. lean beef, sliced paper-thin across the grain,
then cut into bite-sized pieces
1 bunch Scallions, cut into 2" lengths, both white and green
1 block of fresh tofu, cut into bite sized squares
1-12 oz. can of shirataki (yam noodles)
(This is optional as they are very expensive on the east coast)
1-16 oz. can of bamboo shoots, sliced thin
1/2 Lb. fresh bean sprouts
8 fresh brown mushrooms, sliced about 1/4" thick
1/2 c. Soy Sauce
1/2 c. Sugar
1 c. Water
2 T. Sake, Mirin or dry sherry

Heat skillet until the suet sizzles when it touches. If the suet does not sizzle, remove it and heat the pan further.
Move the suet around the pan, putting a coat of oil over the whole surface. Place about 1/3 of the sliced beef in a corner of the pan, mix it about a bit to brown for about 1 minute. Add the begetables, 1/3 of each in their own 'corner' of the pan, except the scallions. Pour sauce (see following recipe) over these but not so much that the vegetables are swimming (about 1/2 the sauce). Bubble for 4-5 minutes, gently turneverything over and place scallions on top in a neat pile. Bubble 4-5 minutes more and it is ready to serve. Carefully place 1/4 of the meat in each person's bowl.

Then immerse the scallions in the pocket you have just created in th skillet. Serve the other ingredients and by the time you have served all, the onions/scallions should be wilted and cooked just right. Spoon a bit of sauce over all. Start the next batch of sukiyaki when the first half of the dish has been served.

Sauce:

Combine the soy sauce, sugar, water and mirin in a bowl or pitcher. Stir well, set aside for cooking/serving.

Sukiyaki is generally served with rice.

Also, to be totally authentic people serve themselves out of the bubbling mass in the center of the table (on a hot dish). Also, each person has a little bowl with raw egg in it. You take the boiling hot item from the central cooker, and dip it in the egg. This transfers the heat to the egg so you don't scald your mouth.

Trời lành lạnh thế này chén sukiyaki thì quả là tuyệt.


N.T.M.

Trời này chén Sukiyaki hay Shabushabu đều tuyệt. Nhưng mà có một chú ý nhỏ cho món Sukiyaki, đó là thịt bò phải thật tươi và ngon, nhất là phải mềm nữa. Nguyên liệu chính mà lị.
Hay là hôm nào JC làm một nồi Sukiyaki đi Hic, nhưng mừ lean beef ở Seiyu takai lém cơ......
ET.KODOMO
Arigatou ! Aete yokatta.....

Người Nhật tài thật, cái gì cũng tẩm bột rán được, cả thịt cá , cả rau quả nữa chứ. Không biết cái gì đã khiến nó giòn đến thế, có phỉa tại bột rán không hả chị ET?

everything happens for a reason
​

Yaki ..yaki ....yaki imo : Khoai nướng đê!
Yaki ..yaki ....yaki niku : Thịt nướng đê!
Yaki ..yaki ....yaki soba: Mì xào đê!
Yaki ..yaki ....yaki meshi: Cơm chiên đê!
Yaki ..yaki ....yaki pan: Bánh mì nóng đê!
Yaki ..yaki ....yaki zakana: Cá nướng đê!
Yaki ..yaki ....yaki tori : Thịt gà nướng đê!
Yaki ..yaki ....yaki mochi : (Không phải là mochi nướng đâu nhé!) Ganh tị, đố kị ...
Yaki ..yaki ....yaki ...chac đủ rồi nhể ...ná thở ..
Tada yuuki ga aru dake de, subarashii koto da!

Á..náta no koto ga...
Á..náta no koto ga...
Á..náta no koto ga..........sừ kí ...
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