Beef Suki-Yaki Recipe

How To Cook Beef Suki-Yaki Recipe

Beef Suki-Yaki Recipe - Sukiyaki more commonly is a Japanese dish, of the soup or stew type, prepared and served in the nabemono Japanese hot pot style.
It consists of meat usually thinly sliced beef which is slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a shallow iron pot in a mixture of soy sauce, sugar, and mirin. Before being eaten, the ingredients are usually dipped in a small bowl of raw, beaten eggs.

Beef Suki-Yaki Recipe

Generally sukiyaki is a winter dish and it is commonly found at bōnenkai, Japanese year-end parties.

Beef Suki-Yaki Recipe Ingredients:

500 g thinly sliced beef
1 pack cellophane noodles, washed and drained
8 shiitake mushrooms, stems removed
1 enoki mushroom, trimmed
1 leek, washed and sliced into 2-inch lengths
½ Chinese cabbage, washed and cut into 2-inch wide pieces
1 pack soft tofu, cubed
For sukiyaki sauce:

1/3 cup soy sauce
3 tbsps. sake
5 tbsps. sugar
¾ cup water
beaten eggs
spring onions
nori wrappers
Cooking Instructions:

Mix soy sauce, sake, sugar, and water to make sukiyaki sauce. Place in a pot and boil.
Place the rest of the ingredients into individual bowls and pour hot sukiyaki broth. Add egg if preferred.
Garnish with spring onions or nori wrappers.

Additional Information  About Suki-Yaki 

Preparation Tips

Sukiyaki is a one pot dish (nabemono) that was developed during the Meiji era. Different regions have different ways of preparing sukiyaki. There are two main styles, the Kanto style from eastern Japan and Kansai style from western Japan. In the Kanto style, warishita (a mixture of sake, soy sauce, sugar, mirin and dashi) is poured and heated in a a pot, then meat, vegetables and other ingredients are added and simmered together. In Kansai-style sukiyaki, meat is heated in the pot first. When the meat is almost cooked, sugar, sake and soy sauce are added, then vegetables and other ingredients are added last. The vegetables and meat used are also different between the two styles. Because beef was expensive in the past, the use of pork was common in northern and eastern regions. Other ingredients added to modern sukiyaki include chicken (tori-suki), fish (uo-suki), udon noodles (udon-suki), negi, shiitake mushrooms, shirataki and slightly grilled tofu. In both the Kanto and Kansai styles, raw eggs are used as a dipping sauce when eating sukiyaki and steamed rice with black sesame seeds is also served.

History

There are two allusions about sukiyaki. The first one is about the name. It is said that the name of sukiyaki is from the word "suki", which means spade in Japanese, and "yaki" means grill in Japanese. During the Edo period (1603-1868), farmers are too busy to prepared dainty food. So they just used suki to cook things like fish and tofu to eat. Another theory of the name "sukiyaki" is from the word "sukimi", which means "thinly cut meat" in Japanese. However, sukiyaki became a traditional Japanese dish during the Meiji era (1868-1912). The second allusion is the history of sukiyaki. Buddhism was introduced to Japan around Edo period, killing or eating livestock is against Buddhist law at that time. Therefore eating beef was prohibited due to cattle were main labor animals. However, people could eat meat under some special circumstances such as when they were sick or having special events to celebrate like bōnenkai, a Japanese year-end drinking party. In the 1860s when Japan opened its port, foreigners who came to Japan introduced the culture of eating meat and new cooking styles. Cows, milk, meat, and eggs became widely used, and sukiyaki was the most popular way to serve them. At the beginning, cattle was imported from neighboring countries like Korea and China as the demand of beef went up. Later, until the Meiji Era, eating meat is no longer prohibited. And sukiyaki became popular in Kansai region. Because of 1923 Great Kantō earthquake, lots of beef restaurants in Tokyo were closed, and the people of Kantō temporarily moved to the Osaka area. While the people of Kantō were in Osaka, they got accustomed to the Kansai style of sukiyaki, and when they returned to Kantō, they introduced the Kansai sukiyaki style, where it has since become popular. Beef is the primary ingredient in today's sukiyaki.

Source Image: taste

Recipe Source: panlasangpinoyrecipes

Learn How To Cook Beef Suki-Yaki Recipe