It all started because I watched the magical Japanese TV series "Wonderful Stories of the World" at my friend's house one day. There is an episode about sukiyaki, which is super cute. The moment the film ended, we looked at each other in tacit understanding, and looking at his expectant eyes, I said firmly: "I'll do this tonight!"

I really couldn't find this episode on Tencent Video, friends. Go to the original link.

Before the first practice, I checked a lot of major recipe websites and found that there were different opinions. ——But as a Japanese home-cooked dish, each family has its own way of eating it. After a long summary and consultation with friends in Japan, Ju Niang concluded:

The secret of sukiyaki should be four points:

■ An excellent cast iron pot!

■ Good beef!

■ Authentic cooking wine and soy sauce!

■ Fresh eggs!

Other side dishes, such as shiitake mushrooms, enoki mushrooms, konjac knots, fried tofu, fish tofu, etc., can be adjusted according to personal taste.

I will post the method first, and then tell you the details of the various materials.

The specific method is very detailed in the video:

1. The fire is a gas stove. For home use, the induction cooker is safer.

The pot is a cast iron pot with a flat bottom and shallow body and a wooden lid.

2. Tallow refers to butter, which is the neighbor of cheese and milk in the supermarket freezer. There is no salt in this pot, you can choose to buy salted butter. The dosage is about the size of a mahjong.

3. Then there is the important beef. The most convenient alternative to hand-cut meat slices is the quick-frozen beef rolls in hotpot shabu-shabu.

4. Sprinkle sugar. Sprinkle one to two tablespoons of this evenly and sparsely on the way. Never pour it in with a bag~

5. Japanese soy sauce and cooking wine.

I asked my friends in Japan whether there are cooking wine and soy sauce specially used for eating sukiyaki. I’ll talk about how to do this part in a moment.

6. Then add the side dishes one by one.

Green onions cut into oblique sections, fried tofu (I personally tested Baiyu’s tough tofu is very delicious), shiitake mushrooms, enoki mushrooms, and konjac knots.

7. Add chrysanthemum, please note that it is chrysanthemum with many leaves, not chrysanthemum stalks.

The video said that someone added water or wine in this step.

8. The dipping sauce is a raw egg.

9. Put udon noodles after finishing a pot of food~

It is best to add water when cooking udon noodles, otherwise the oil in the pot will be stuck on the noodles. It's really unpalatable. Don’t ask me how I know