Sukiyaki, popularly speaking, is Japanese beef hotpot. Japan is not a big place, but different regions have different ways to eat sukiyaki. Kanto-style sukiyaki, soy sauce, sugar, glutinous rice and broth will be mixed into sauce in advance, and then cooked with beef; There is also orthodox Kansai sukiyaki, which has no feeling of hot pot, unlike Sichuan hot pot in China, which is steaming and very lively. Kansai's sukiyaki is not mixed with sauce first, but the beef is slightly fried in a yellow oil pan, then directly sprinkled with sugar, poured with soy sauce to continue cooking, and then added with other ingredients such as vegetables.
Sukiyaki was originally named hoeing. It is said that it originated in early Japan. When farmers are busy farming, they simply use the flat parts of existing iron farm tools, such as hoes and plows, as iron plates to bake, on which meat and fish can be placed. /kloc-In the second half of the 9th century, when Yokohama opened its port, the Japanese learned to eat beef with westerners, only to find that beef was so delicious, so they used beef as the main ingredient of Sukiyaki, which was out of control.
Now, Sukiyaki is not just a simple barbecue on coarse iron, but a representative dish for Japanese to taste top beef. Whenever a family gets together or celebrates, they often make careful preparations and enjoy the whole family.
The key to making sukiyaki is to grasp the three elements of sukiyaki: beef, rice and vegetables. In addition, the top-grade sukiyaki, the origin and quality of sugar and eggs, and the deployment of sauces will also affect the taste and experience of sukiyaki. Stir-fry beef and green onions with butter, and then add various vegetables, including but not limited to: Chinese cabbage, Flammulina velutipes, konjac, chrysanthemum, tofu, etc. Then add the sukiyaki sauce, add twice the water and about half the ingredients; Wait until the fragrance comes out and you can dip in the egg liquid of raw eggs!