Friends who like to watch Japanese comics or dramas will often see Japanese hot pot - sukiyaki. Different from Chinese hotpot, sukiyaki is obviously lighter, and they like to dip raw eggs as dipping sauce. What about raw eggs in sukiyaki?

The Japanese dipping sauce for sukiyaki is eggs, right!

You read that right, raw eggs.

But don’t worry, daily eggs will never smell fishy.

Be sure to use Japanese-produced eggs. If you use domestic eggs, it may cause diarrhea.

Because the stock is sweet, the boiled beef is dipped in raw eggs. The egg white is sticky and will coat the sauce on the meat. The sweet taste of the sauce combines with the egg white in your mouth, and it goes well with the sauce.

Good beef, the three flavors are like jumping elves, dancing on the taste buds.

After tasting this unparalleled delicacy, it will be a must-have for foodies.

Why is Sukiyaki dipped in raw eggs? The raw eggs in Sukiyaki are eaten directly. Firstly, it can lower the temperature of the food. Secondly, it can enhance the smooth taste. My eating habits are different. Japanese people like to eat raw food. Anyway, I

I can't stand eating raw eggs, and I don't like eating sashimi either.

The beef in Sukiyaki is coated in egg liquid. Because the beef is very hot, the egg liquid will condense instantly, making the taste even more delicious.

How to make the beef sukiyaki pot 1. Cut the kelp into small pieces and put it into the casserole together with the bonito flowers. 2. Pour an appropriate amount of water into the pot, add the green onions, and bring to a boil. 3. Consume oil, light soy sauce, sugar, cooking wine, and salt.

Pour it into a bowl and mix it into juice, then pour it into the pot. 4. Open a thick soup treasure and put it into the prepared soup pot. 5. Add various vegetables and meat. After the soup is boiled, rinse it and eat. About Sukiyaki Sukiyaki

Kiyaki, the name that seems a bit festive at first glance is translated from "Sukiyaki". In layman's terms, it is Japanese beef hot pot.

But in fact, orthodox Kansai-style sukiyaki does not have the feeling of hot pot. It will not be full of flavor, nor will it fill the room with steam. The mood of sukiyaki is very restrained, and the whole room must be quiet.

Only then can you hear the "squeaking" sound between the grease and the iron plate, which is very similar to the Kyoto style.

In fact, in the earliest days, it had a more down-to-earth name, called "hoe grilling". It was placed on a farmer's flat hoe and used as an iron plate for barbecue. You can put your favorite fish, chicken and duck on it.

Vegetables and more.

The history of eating red meat in Japan is very short. It was not until the mid-to-late 19th century, after the opening of the port of Yokohama, that people learned about eating beef from foreigners living in Japan. Then they got out of hand and discovered that beef is so delicious!

Then he began to raise cattle for food, and the predecessor of sukiyaki was "gyu hot pot".

Who would have thought that more than 100 years later, "Japanese Wagyu", starting with Kobe beef, would sweep across the beef industry and become the synonym for the world's top delicacies.

Friends who come to Japan always ask if there are any all-you-can-eat sukiyaki restaurants to recommend. Basically, I will beat around the bush and put people off the idea.

The quality of the all-you-can-eat meat is not very good, not to mention it costs almost 5,000 yen per person. Besides, how much meat can you eat? Rather than eating it happily in terms of quantity, it is better to try the legendary high-grade Wagyu beef.

Two or three slices of good beef are enough, and the happiness in your mouth is enough to linger on until the next morning.

As for this kind of luxurious delicacy, it’s good to come here every once in a while. To enjoy it, you must also cherish it.