The most basic seasonings for Japanese sukiyaki are tofu, onions and fungi. In restaurants, the bottom of the pot usually catches fire. Traditional sukiyaki will have more cabbage at most, and there is really no pile of seafood and hot pot bottom material! The ingredients are relatively simple. Naturally, if you want to add other auxiliary materials, you can enjoy it. Sukiyaki sauce: Tang Wei100g, soy sauce100g, sake100g, and sugar 30g.
Ingredients: a box of salted tofu, an onion, a box of beef, a box of raw pork, a portion of Flammulina velutipes, 200cc of bone soup (or water), Chai Yu soup bag 1 small bag, and other ingredients that you want to eat can be served separately.
Step 1: Prepare the favorite ingredients in advance, such as glutinous rice 100g, soy sauce 100g, sake 100g, sugar 30g, domestic Chai Fish Slices+filter bags = simple Chai Fish soup dumpling. If this process cannot be ignored, I like to fry the color, taste and fragrance of tofu first.
Step 2: After 200ml of water is boiled, add Chai Gaoyu soup bag and cook for 1 min. Add all the sauces and cook together. First, stir-fry onions, shallots and carrots, add Chinese cabbage, add sushi sauce to boil, and smooth the favorite ingredients to complete delicious sushi.
Tip If sake is not available, you can use fermented wine instead. There are small cans of sake in the supermarket, which is easy to open for reference. The natural sweetness of sukiyaki comes from onion, which must be fried into lemon yellow to produce Mena reaction. The soul of Xi Shou Shaojiang is Lin Wei: sake: soy sauce: water = 1: 1: 1: 2 merged 1 spoonful of sugar. It is recommended to follow this ratio first. If it is salty, you can add filtered water or bone soup without salt, and adjust it according to your personal taste.