How to make Kanto-style sukiyaki that you can easily and simply
Sukiyaki is a representative beef dish in Japan. Depending on the region, it is divided into Kanto style and Gwanseo style, and Kanto style sukiyaki is a form of boiling with ingredients wrapped in a pot and broth, Guanso-style sukiyaki is a form of putting iron oil in a pot, cooking the meat slightly, and stir-frying the rest of the ingredients one by one according to your preference, and then pouring the broth on your own. The Sukiyaki I will introduce today is Kanto Sukiyaki. Why don't we wrap up the day by eating hot pot on a rainy evening like today? :-)
4 serving
Within 30 minutes
♥달래♥
Ingredients
  • Cabbage
    12piece
  • oyster mushroom
    1handful
  • King oyster mushroom
    2ea
  • a silgon drug
    100g
  • enoki mushroom
    1/4ea
  • Bulgogi
    600g
  • Shiitake mushroom
    3ea
  • Udon noodles
    1pack
  • Tzuyu
    250ml
  • leek
    1ea
Cooking Steps
STEP 1/10
It's a simple dish that's complete if you prepare the ingredients and boil it with tzuyu.
STEP 2/10
When the ingredients are ready, cut the cabbage to the height of the pot, and tear the oyster mushrooms into bite-size pieces.
Cut the mushrooms into thick pieces and bake the green onions as if they were burning in an ungreased pan!!
Add crown daisy and enoki mushrooms after boiling. :-)
STEP 3/10
Pour the tsuyu to half the height of the ingredients.
I think it'll be salty? You may think so, but it's supposed to be salty, and you don't have to worry too much because the juice comes from the vegetables.
STEP 4/10
Kanto-style sukiyaki, which is not made by pre-cooking meat, but cooked together, has a lot of impurities from the meat, so please lower the heat to low and remove it.
STEP 5/10
Place crown daisies and enoki mushrooms on top, hold their breath slightly with hot soup, cover and simmer for another 30 seconds.
STEP 6/10
It's done.
STEP 7/10
Sukiyaki is very rare to eat with rice, and it is usually eaten as a side dish or as a simple meal.
After you finish eating, you put in the udon noodles
STEP 8/10
When the sukiyaki is complete, prepare eggs to dip in sukiyaki.
Each person can use 2 egg yolks and 1 egg white.
STEP 9/10
If you dip it in this way, the salty taste of sukiyaki is neutralized and you can enjoy it savoryly.
STEP 10/10
Lastly, if you boil udon noodles in the remaining soup, you can eat it full.
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