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 get more cabbage at most, and there is really no pile of seafood and hot pot bottom materials! The ingredients are relatively simple. Naturally, if you want to add other auxiliary materials, you can enjoy it. Sukiyaki sauce: Tang Wei100g, light soy sauce100g, sake100g, and sugar 30g.
Ingredients: a box of salted tofu, an onion, a box of beef, a box of raw pork, a copy 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.
The first step is to prepare favorite ingredients in advance, such as glutinous rice100g, light soy sauce100g, sake100g, sugar 30g, domestic Chai Fish Slice+filter bag = simple Chai Fish Soup Pack. 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. Stir-fry onions, shallots and carrots, add Chinese cabbage, and add sushi sauce to boil, so that you can smooth out your favorite ingredients and finish delicious sushi.
If you don't have sake, you can use fermented wine instead. There are small cans of sake in the supermarket, which can be easily opened for reference. The natural sweetness of sukiyaki comes from onion, which must be fried into lemon yellow to produce Mena reaction. The essence of Xi Shou Shao sauce is Lin Wei: sake: soy sauce: water = 1: 1: 1: 2, and 1 spoon sugar is added. It is recommended to follow this ratio first. If it is salty, it can be adjusted by adding filtered water or bone soup without salt according to personal taste.