Sukiyaki or Pan Cooked Beef Recipe
Sukiyaki or Pan Cooked Beef Recipes
beef sirloin or topside
leeks, white part only
fresh or dried shiitake or button
mushrooms, stalks removed if fresh
square beef fat
sake or white wine
Trim any fat from beef and cut beef into
7.5 x 4 cm flat pieces
Place beef pieces in separate
freezer bags and freeze for 1-2 hours.
Remove form freezer and leave until
Cut beef into wafer thin slices and
arrange in a circular fan on a large platter.
Slice leeks diagonally.
If shiitake mushrooms are large,
cut in half.
If using dried shiitake, soak in
warm water with a pinch of sugar for 45 minutes, then remove stalks.
Cut tofu into 16 cubes.
Arrange all vegetables and tofu on
a large platter.
Place a cast iron pan on a
portables gar ring or electric hotplate on the table together with
platters of raw ingredients, jugs or water, soy sauce and sake and a
Melt beef fat in the pan and move
around to oil the entire base.
Cook a few slices of beef first and
sprinkle with about 2 tablespoons sugar.
Pour in sake and soy sauce, and add
water to taste.
Diners serve themselves into
individual small bowls.
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