Japan Class Series - Sukiyaki March 17, 2018
Sukiyaki is a Japanese hot pot dish that is typically served during the winter but is excellent year round. It consists of thinly sliced meat which is slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a Nabi cast iron pot in a mixture of soy sauce, sugar, and mirin.
The ingredients are usually dipped in a small bowl of raw, beaten eggs after being cooked in the pot, and then eaten.
History of Sukiyaki
The literal meaning of sukiyaki is "grilling on a plowshare”.Several cookbooks from the Edo period describe a sukiyaki which consisted of fish or fowl grilled on an iron ploughshare over a charcoal fire.
Prolonged contact with the West during the Meiji era popularized the consumption of beef, and sukiyaki developed in its current form.
Hot Pot Etiquette
When with Friends & Family Common to pull from the Nabe pot with your own chopsticks
In other situations Take beef, vegetables or tofu from the Nabe pot with the communal chopsticks Never put your chopsticks in the communal Nabe pot
½ lb Beef(thinly sliced) 1 package Tofu(med firm) Half Nappa Cabbage 4-5 pcs Shiitake mushroom 1 package of Enoki mushroom 1 package Buna-shimeji(mushroom) 2 stems of sliced Green onion 1 bottle of Shun-giku ½ bottle of Warishita(soy sauce, mirin, sugar, water)
1 egg beaten
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