SUKIYAKI OSAKA-STYLE
Provided by Food Network
Number Of Ingredients 13
Steps:
- Cooking at the table: Put the empty sukiyaki pan or large cast-iron skillet over the heat source (or use an electric skillet) at the table. Start to melt suet in the pan over medium heat, using long chopsticks (or a fondue fork) to move it around so the entire pan bottom is well greased. The fat should smoke slightly. Quickly sprinkle about 3 tablespoons of sugar over the bottom and continue moving the fat in the pan (it should not be entirely melted yet.) The sugar will caramelize, turning brown and sticky. At this point, add about 1/4 cup water and 1/4 cup sake. There will be some sputtering (but this helps entertain guests). Add sake, stir; add dark soy sauce, stir. Begin the cooking by laying a few slices of beef into the pan. The beef should take about 1 minute to cook. Add more beef, switch to vegetables-including shirataki, tofu and fu-then alternate back to beef. Each diner should put into the pan whatever he or she likes. Add water (or half water/half sake) to the pan occasionally, as the sauce is reduced. The ingredients should not swim in the sauce; the liquid should just keep the pan bottom covered.
- Set each place with an individual dipping bowl into which an egg has been broken. This alone is the dipping sauce. (If you serve a whole egg at each place, which is attractive, provide a saucer or some vessel for the empty shells.) Each diner mixes the egg with chopsticks or fork. As with the other nabemono, long-handled fondue forks are best for anyone who is a little shy about using chopsticks, but dinner forks will do in a pinch.
- Before eating, dip cooked meat and vegetables into the egg; the thin coating of egg "cooks" on as soon as it is in contact with the hot food. There is no other garnish or relish. To end the meal, serve hot cooked rice, mild pickles, and Japanese tea as a final course. Serve hot sake or cold beer up to rice course.
- Suggested Sake: Rich Sake
- *Have your butcher cut well-marbled sirloin beef into very thin slices. .
- **Buy grilled bean curd (yakidofu) or use any type of bean surd (tofu) available. .
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[email protected]This is the best sukiyaki recipe I've ever tried. The broth is rich and flavorful, and the beef and vegetables are cooked to perfection.
Naun Licona
[email protected]I've made this sukiyaki recipe several times and it's always a crowd-pleaser. The broth is so flavorful and the beef and vegetables are always cooked perfectly.
Emmanuel Hezekiah
[email protected]This sukiyaki recipe is a keeper! It's easy to make and always a hit with my family and friends.
Nasir Kiyani
[email protected]I love how this recipe uses thinly sliced beef. It cooks up so quickly and evenly in the flavorful broth.
Precious Chanda
[email protected]This recipe was a bit time-consuming, but it was worth it! The sukiyaki was delicious and I will definitely be making it again for special occasions.
florence muthoni
[email protected]I'm not sure what went wrong, but my sukiyaki turned out really bland. I followed the recipe exactly, but the broth just didn't have much flavor. I'm disappointed, because I was really looking forward to trying this dish.
Ziana Martin
[email protected]This was the best sukiyaki I've ever had! The broth was rich and flavorful, and the beef and vegetables were cooked to perfection. I will definitely be making this recipe again and again.
Malachi McRae
[email protected]This recipe was okay, but I've had better. The broth was a bit too salty for my taste and the beef was a bit overcooked. I would probably try a different recipe next time.
Abdullah Zafar
[email protected]This was my first time making sukiyaki and it was a disaster! The broth was bland and the beef was tough. I'm not sure what I did wrong, but I will definitely not be making this recipe again.
Bappy mistry
[email protected]I love sukiyaki and this recipe was no exception! The broth was flavorful and the beef and vegetables were cooked perfectly. I would definitely recommend this recipe to anyone who loves sukiyaki.
John Roberts
[email protected]This recipe was a bit too complicated for me, but the end result was worth it! The sukiyaki was delicious and I will definitely be making it again, but I might simplify the recipe a bit next time.
Meer Sajjad αli (Waggan)
[email protected]The broth was a bit too sweet for my taste, but otherwise this recipe was great! The beef and vegetables were cooked perfectly and the overall flavor was very good.
wosdom eyong
[email protected]This was my first time making sukiyaki and it was a success! The broth was flavorful and the beef and vegetables were cooked perfectly. I will definitely be making this again.
Arif Mazumder
[email protected]I'm not a huge fan of sukiyaki, but this recipe was actually really good! The broth was light and flavorful, and the beef and vegetables were cooked perfectly. I would definitely make this again.
Joe Mares
[email protected]This recipe was easy to follow and the sukiyaki turned out delicious! I used thinly sliced ribeye steak and it cooked up perfectly in the flavorful broth. The vegetables were also cooked perfectly and retained their鮮味.
Zaw Lay
[email protected]Sukiyaki is one of my favorite dishes, and this Osaka-style recipe did not disappoint! The broth was flavorful and rich, and the beef and vegetables were cooked perfectly. I especially loved the addition of the shirataki noodles, which added a nice c