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Japan is home to many unique and impressive delicacies such as sushi, udon, … And in that, it is impossible not to mention sukiyaki hot pot – typical for the culinary culture of this country of cherry blossoms. Do you know what sukiyaki hot pot is?
If you do not know, let’s find out with Cfis.edu.vn what this dish is and how to cook Japanese sukiyaki hot pot right away.
What is sukiyaki hot pot?
Having appeared since the late 19th century, sukiyaki hot pot is considered a famous high-end delicacy in Japan. Because they use the best beef for processing as well as served with many unique spices such as mirin, Japanese soy sauce, sugar, chrysanthemum, mushrooms, tofu, shirataki, …
Sukiyaki hot pot is most often enjoyed on winter days or becomes the main dish present in year-end parties and family gatherings . Currently, this hot pot dish has contributed to enriching the global cuisine when it has been present in many Asian countries such as Korea, Thailand, Vietnam,…
How to make sukiyaki hot pot
10 Minutes Processing
20 Minutes For
Ingredients for making sukiyaki hot pot
- 300g pre-sliced Wagyu beef (or can use sirloin/beef shoulder,… regular)
- 30g kelp
- 60g katsuobushi grated fish
- Chicken egg, tofu, vermicelli (Shirataki vermicelli), fenugreek, soaked jade mushroom (Crab flavor), carrot, cabbage, chives, shiitake mushroom, konnyaku (konjac), avocado
- Condiments: Japanese soy sauce, mirin, sake, sugar.
Tools: Spoon, pot, paper towel.
– To choose to buy good beef, you should choose the type with bright red color, small smooth, firm meat, small white veins , pressing with your hands will not stick to your hands. At the same time, avoid buying meat that is pale, dark in color or has a round white spot between the fibers of the meat because it may be a diseased cow, and it is not good to eat tough.
– You can find Wagyu beef, katsuobushi shaved fish, kelp, konnyaku (half yams), mirin, jade mushrooms, sake at markets, supermarkets, Japanese food stores or e-commerce sites. Please.
How to make sukiyaki hot pot
Step 1Process materials
First, you peel the carrot (20g) , wash it and cut it into thin pieces (you can trim the shape to your liking).
Then, you bring the cabbage (50g) into layers, the onion (10g) cut into pieces, the egg (1 fruit) beaten, the shiitake mushroom (30g) cross the top of the hat, and the konnyaku (100g) cut. into bite-sized pieces.
Tofu (1 piece of about 100g) , take a paper towel to dry, then pan-fry to golden brown on all sides and cut into small pieces. As for the ash and pearl mushrooms , you should wash and dry them.
Step 2Cooking broth
You put a pot of water on the stove (1 liter of water), put the kelp in and cook on low heat until the water boils, then turn off the stove. Then, you put the fish in the pot and cook for about 5 minutes . When done, take out the kelp and grated fish, keep this broth for cooking hotpot.
Step 3Make the sauce
You just need to mix 40ml of Japanese soy sauce, 45ml of mirin, 45ml of sake and 20g of sugar together.
Step 4Cooking sukiyaki hot pot
Melt 5 – 10g butter in a pot, then add chopped bok choy, 2 pieces of beef and 2 tablespoons of the sauce just made. Stir until the beef turns brown, then remove. This will help the hot pot have a more characteristic aroma.
Then, you add in turn vegetables, cabbage, shiitake, carrots, soaked jade mushrooms, konjac, tofu, beef, vermicelli, the rest of the sauce and the cooked broth. So it’s done.
The sukiyaki hot pot after completion looks extremely eye-catching and has a very specific aroma . When eating, dip the beef into the beaten raw egg – the unique feature of this hot pot. At this time, the heat from the beef will cook the eggs and create a very attractive outer layer.
In addition, you can also feel the characteristic sweetness from the broth blended with fresh and cool vegetables, tender and fragrant beef, and the taste of fatty panther eggs. It must be said that it stimulates the taste buds immensely.
Hopefully, through the above sharing, you already know how to make sukiyaki hot pot. So what are you waiting for without saving the recipe and showing off your talent to make it right away to change the wind for a family meal with this Japanese flavor.
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