Today I introduce you to “Homemade Authentic Sukiyaki (Kansai Region Style)”. Sukiyaki is a savory-sweet beef hot-pot dish. I said Kansai region (west part of Japan) because the cooking process is different from the Kanto region (east part of Japan).
It’s a beef dish, but is unlike American beef dishes. It is a very healthy dish because we use small amounts of very thinly sliced high quality beef and tons of fresh vegetables. It has a savory-sweet taste, so kids who usually don’t like vegetables very much tend to love sukiyaki vegetables.
As vegetables ingredients, I use tofu, Shimeji mushrooms, Napa cabbage, and Japanese leeks.
You can use any kind of mushrooms substitute for Shimeji mushrooms.
Japanese leek, which is called Naga-Negi, is slightly different from the leek found at many grocery stores in the US. Japanese leek doesn’t have dirt between the layers so we just wash the outside, cut and cook. You can use green onion or American leek as a substitute.
Sukiyaki is a hallmark of Japanese food. Cook the meat in a pot, season, and add several kinds of fresh vegetables. You can cook at the table if you have a portable induction cooktop. And while you enjoy the dish with your family or friends, you can add more ingredients and seasonings so it’s always hot from the oven.
In Japan when we eat Sukiyaki we dip in beaten raw eggs. Japanese eggs are under extreme hygiene control from laying to selling and they set a very short best-before period so it can be eaten raw. Of course, we generally don’t eat raw egg in the US so you can eat Sukiyaki without raw eggs.
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The recipe is
Heat beef tallow or cooking oil in a pot. Cook some sliced beef until some parts change their color.
Add soy sauce and sugar, and stir.
Add some vegetables and cooking Sake.
Cook until the vegetables get tender.
You can eat the beef first. While eating that, the vegetables should get tender.
Ingredients (4 servings)
1 Tbsp. Beef Tallow or Cooking Oil
1 1/2 lb. Very Thinly Sliced Spencer Roll Beef
1/4 heart Cut Napa Cabbage
2 Cut Japanese Leeks or 4 Green Onions
8 oz. Shimeji mushrooms or any kind
1 pack (14 oz.) Diced Tofu
4 Tbsp. Gluten-free Soy Sauce
4 Tbsp. Sugar
4 Tbsp. Cooking Sake