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平成26年 (2014年) 9月 16日

国際課

ACCESS  Feb - March 2008

A Bimonthly Newsletter for International Residents of Yamaguchi Prefecture


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Beef Sukiyaki



Most English speakers will recognize the word sukiyaki as the hit song from the sixties, better known as Ue o muite arukou in Japan; but sukiyaki is really the name of a Japanese pot dish, chock full of vegetable and thinly sliced meat simmered to a delicious perfection, suitable for a winter’s evening get together.




INGREDIENTS:

・1 pound thinly sliced beef

・A handful of shirataki noodles or cellophane noodles

・7-8 shiitake mushrooms

・1 block enoki mushrooms

・1 medium negi

・1/2 Chinese cabbage

・1 yaki-dofu (grilled tofu)

・For sukiyaki sauce:

・1/3 cup soy sauce / 3 tbsps sake / 5 tbsps sugar / 3/4 cup water

・For dipping: 4 eggs


PREPARATION:

Cut all ingredients into bite-sized pieces. Arrange all ingredients on a large plate and place the plate at the table. Mix soy sauce, sake, sugar, and water to make sukiyaki sauce. Set an electric pan or a skillet at the table.


After this point, everything is done at the table as you eat. Heat a little oil in the pan. Fry some beef slices, then pour sukiyaki sauce into the pan. Add other ingredients when the sauce starts to boil. Simmer until all ingredients are softened. Dip the cooked sukiyaki into the raw, beaten eggs and begin to eat. As the liquid boils away, add more sukiyaki sauce.

*Makes 4 servings



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