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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Hezha Omar Mohamad
[email protected]Overall, the sukiyaki was a good meal. It was easy to make and the flavor was good. I would definitely recommend it to others.
Yuri Afton
[email protected]The sukiyaki was a bit bland for my taste. I think it could have used more seasoning or a different type of dipping sauce.
lib Rojas
[email protected]I've never had sukiyaki before, but I'm definitely a fan now. It's a delicious and flavorful dish that's perfect for a special occasion.
Maleficent
[email protected]The sukiyaki was a fun and interactive dining experience. It was great to be able to cook the food right at the table.
Sd. Sultan
[email protected]The sukiyaki was delicious, but it was a bit pricey for the amount of food we got.
ISLAM ZINDABAAD
[email protected]I love how versatile sukiyaki is. You can add or remove ingredients to suit your own preferences. I like to add extra vegetables and tofu to make it a more hearty meal.
Shana Kurpel
[email protected]The sukiyaki broth was a bit too salty for my taste, but overall the dish was enjoyable.
Manoj Lodh
[email protected]I'm not usually a fan of beef, but the sukiyaki was surprisingly good. The thinly sliced beef was tender and flavorful, and the vegetables added a nice crunch.
mansoor sharif
[email protected]The sukiyaki was a great way to use up leftover beef and vegetables. It was quick and easy to make, and the end result was delicious.
Jeromy Charles
[email protected]Although the sukiyaki was enjoyable, I felt like it was missing something. Maybe a bit more seasoning or a different type of dipping sauce would have made it even better.
Hasan Sardar
[email protected]The sukiyaki was a visual delight, with the thinly sliced beef, vibrant vegetables, and rich broth creating a stunning presentation.
Erica Ramirez
[email protected]Tried making the sukiyaki last weekend and it was a total flop. The beef was tough and the vegetables were overcooked. Definitely not a keeper.
gentry danger
[email protected]The sukiyaki was a delightful experience. The thinly sliced beef cooked quickly and evenly, and the vegetables retained their crunch. The dipping sauce was also well-balanced and flavorful.
Sadek Tarshushi
[email protected]While the sukiyaki was tasty, I found it to be a bit too oily for my liking.
Md Sahadat Islam
[email protected]I've never been a huge fan of sukiyaki, but this recipe changed my mind. The rich, flavorful broth and tender beef were simply divine.
Roy Flash
[email protected]The sukiyaki was easy to make and turned out delicious. I especially liked the way the thinly sliced beef absorbed the flavors of the sauce.
Md Shohidul Islam
[email protected]Tried the Osaka-style sukiyaki last night and it was a hit! The addition of udon noodles gave the dish a satisfying heartiness, and the slightly sweeter sauce was a nice change from the traditional recipe.
Md. Shamim Reza
[email protected]Sukiyaki, a classic Japanese dish, is a feast for the senses. The thinly sliced beef, tender and flavorful, melts in your mouth. The vegetables, cooked to perfection, retain their crispness and vibrant colors. The dipping sauce, a blend of soy sauce,