How To Make Sukiyaki At Home for Two
Experience Sukiyaki perfection at Sushi and Salad
Sukiyaki At Home for Two:
In Japan, sukiyaki (Japanese hot pot) can be enjoyed in groups or by yourself, and it’s particularly popular during winter. Preparation for a sukiyaki hot pot isn’t difficult, and can be done very easily and quickly, me and my partner enjoy cooking and eating this together many nights throughout the winter months.
Ingredients:
- Sliced pork or thin sliced beef – 250g
- ½ an onion
- Shimeji mushrooms – 100g
- Firm tofu – 200g
- Konjac noodles – 200g
- Snap peas, blanched – 6 pieces
- Steamed rice – 2 bowls
- 2 eggs
Sukiyaki sauce:
- Mirin (100cc)
- Sugar (2 tbsp)
- Soy sauce (70cc)
- Dashi (500cc)
Steps:
- Mix all of the sukiyaki sauce ingredients together.
- Using a knife, cut 2 grooves on the top of the mushrooms to help them cook easier.
- Slice spring onions into 6-inch pieces.
- Cut the onions into pieces.
- Pan-fry tofu cubes to brown the sides slightly before removing them.
- Boil the konjac noodles until they’re soft before removing them from the heat. Rinse the noodles before chopping them into smaller bunches.
- Beat up the eggs. These will be used as a dipping sauce for the sukiyaki, so make sure they are certified safe for raw consumption (British Lion Stamped)
- Pan-fry everything along with the sukiyaki sauce and sliced pork in a flat-bottomed pot.
Tip: Add some water at the end to create a degreasing stock – it goes well with the vegetables, and it helps with cleaning up after you’ve finished your meal.
最新の投稿
