Recipe: Tasty Sukiyaki/"Gyunabe" beef pot

Sukiyaki/"Gyunabe" beef pot. For sukiyaki method, fry the beef. Place all the ingredients in the pot. Pour in the sauce (soy sauce, mirin and water).

Beef is fried before pouring the soup for sukiyaki, while all the ingredients are put together and boiled in the soup for gyunabe (and sukiyaki is often served in a large pot but gyunabe pot is usually for one perso. Sukiyaki steak is a Japanese dish that is served nabemonon style (in a hot pot). The dish consists of meat (usually thinly sliced beef) that is cooked or simmered at the table along with vegetables and other ingredients. You can have Sukiyaki/"Gyunabe" beef pot using 11 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Sukiyaki/"Gyunabe" beef pot

1. It's 100 g of Sliced beef (basically as much as you like).
2. You need 1/6 of Chinese cabbage.
3. Prepare 1/4 of Daikon radish.
4. It's 6-8 of Shiitake mushrooms.
5. It's 1 of Leek (naga-negi).
6. It's of shirataki.
7. You need 200 g of grilled Tofu.
8. You need 50 ml of Soy sauce.
9. You need 50 ml of Mirin (or sugar+sake).
10. You need 200 ml of water.
11. Prepare of (Rice to enjoy with).

Sukiyaki is type of nabe (Japanese hot pot, in case you forgot) where deliciously thin sliced beef is quickly seared, combined with medley of other nourishing and tasty vegetables and other ingredients, then simmered in a broth of sake, soy sauce and sugar. Sukiyaki was called Gyunabe (beef hot pot) at that time, and a lot of these restaurants were in Tokyo. Eating Gyunabe was an amazing new experience and quickly became a popular trend among people with modern thought. That might be why I feel something like power or energy when I look at Sukiyaki.

Sukiyaki/"Gyunabe" beef pot instructions

1. For sukiyaki method, fry the beef..
2. Place all the ingredients in the pot. Pour in the sauce (soy sauce, mirin and water)..
3. Stew for about 10-15 minutes and enjoy!.

The soupy base is made of soy sauce, mirin (Japanese rice wine), sugar and beef broth. Gyudon originated from another dish, Gyunabe (牛鍋) and Sukiyaki (すき焼き) where thin slices of beef are cooked with vegetables in a pot. At some point, it was served over rice in a bowl as "donburi" (rice bowl). Beef is fried before pouring the soup for sukiyaki, while all the ingredients are put together and boiled in the soup for gyunabe (and sukiyaki is often served in a large pot but gyunabe pot is usually for one perso. Kanto (Tokyo area) sukiyaki is made by simmering the beef and vegetables in a prepared sauce, whereas in this version, from Kansai (Kyoto-Osaka area), you make the sauce in the pot as you cook.