Soup: Kelp (kelp) a paragraph
Muyuhua a handful Milin 100ml
Japanese soy sauce 100ml Sake Two small spoons
Salt A small spoonful (optional) sugar Two small spoons (optional)
Ingredients: Chinese cabbage Five tablets
Kelp silk 200g Pumpkin a paragraph
Tofu piece Carrot Half root
Shiitake mushrooms five White Jade Mushroom a handful
Bitter Ju a handful Konjak knot Several
How to make fat beef hot pot

Step 1

First make Japanese-style dashi, boil kombu and bonito flowers in water. Japanese-style beef hot pot - illustration of how to make sukiyaki 2

Step 2

Bring to a boil over high heat and then reduce to low heat until the aroma comes out. Then take out the bonito flowers and kombu (discard them), leaving only the clear soup.

Step 3

Mix mirin (Japanese seasoning, sweet, if not available, you can use sweet rice wine instead), Japanese soy sauce, sake (if not available, you can use cooking wine), salt, and sugar to make a juice according to the amount in the ingredient list, and pour it into the pot , and the sukiyaki soup is ready. Japanese-style beef hot pot - Sukiyaki recipe illustration 4

Step 4

Then put the beef slices (preferably fat and thin, so it will be very fragrant when cooked. If the beef is thinner, you can put some butter, which will be more fragrant~) into the pot and cook. When the beef changes color, you can take it out. (Don’t be lazy and not fish out the beef~or you’ll get old) Japanese-style beef hot pot - illustration of how to make sukiyaki 5

Step 5

Wash and cut the other vegetables and place them in the pot, then place the previously cooked beef on top of the vegetables (make it look nice~), and then bring to a boil. Japanese-style beef hot pot - illustration of how to make sukiyaki 6

Step 6

passThe traditional way to eat it is to break up the raw eggs and eat the beef dipped in the egg liquid. This way the beef will be very tender and smooth. I am worried that some people will not be able to accept this way of eating, so you don’t need to dip it in the egg liquid. Japanese-style beef hot pot - illustration of how to make sukiyaki 7

Step 7

Appetite is opened, beautiful~ Japanese style fat beef hot pot - illustration of how to make sukiyaki 8

Step 8

Do you think about it (๑´•ω • `๑) Fatty beef hotpot cooking tips

Sukiyaki can also be called hoe-yaki. It is said that it originated in the early days of Japan. When farmers were busy with farming, they simply used the flat parts of iron farm tools at hand, such as hoes and plows, to grill meat over the fire to satisfy their hunger.Hence the name. By now, of course, sukiyaki is no longer just about grilling meat on simple ironware. It has become a representative cooking method for Japanese people to enjoy top-quality beef. When ordinary families meet for joyful gatherings or celebrations, they often carefully prepare it for the whole family to enjoy. But despite this, it is widely loved, and the content and method of sukiyaki have always been extremely simple and uncomplicated, full of the simple and refined spirit unique to Japanese cuisine. The main ingredients are beef, green onions, vegetables, konjac, and tofu. The sauces and procedures vary depending on the region. For example, in Kansai, which was popular earlier, the sauce is generally not prepared first. Instead, the beef is heated in a pan with butter, lightly stir-fried, then sprinkled with sugar, poured in soy sauce and continues to cook, and then vegetables and other ingredients are added. For Kanto-style sukiyaki, soy sauce, sugar, mirin and dashi are mixed in advance into a sauce called "garashita", and then cooked with beef. Finally, eat it with beaten eggs. The beef will be very tender. The elderly at home can’t adapt to it, so I omitted it~ But it’s really delicious when eaten directly~ However, the above steps are just general definitions. After reading various recipes in China and Japan, and comparing the practices in various stores, I found that Kanto and Kansai have actually gradually become confused; whether to heat the pan with butter or pour the sauce directly Is the sauce boiling? Stir-fry the meat first and then add the sauce or add the sauce first and then cook the meat? Add the beef first and then or together with the vegetables? There are various subtle differences depending on the place, shop, and people's habits. As the saying goes, food has no definite taste, but the one that tastes good is the best~ Appetizers, cold beer, happiness can be obtained by eating and drinking ~ I have to say, Yanjing U8 is really worth owning! The bottle cap has an easy-to-pull design, which is really convenient and easy to use. It also has a rich malty aroma. It not only has the elegant aroma of the top-quality Saz hops itself, but also has a light floral and fruity aroma. There is no flavor at all. I couldn't resist it. It doesn’t matter if you drink a few more sips, we’re not afraid of being bossed~ I won’t say more, only after you buy it and try it will you know what I said is true~