How to Prepare Tasty Sukiyaki/"Gyunabe" beef pot

Sukiyaki/"Gyunabe" beef pot. Sukiyaki (鋤焼, or more commonly すき焼き; [sɯ̥kijaki]) is a Japanese dish that is 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. Round beef is another possibility but it tends not to be as flavorful.

The Kanto preparation is based on gyunabe (beef pot) which became very popular during the Meiji. 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. Sukiyaki/"Gyunabe" beef pot In my hometown, there is a sukiyaki-like (quite similar) beef pot called Gyunabe. you can cook Sukiyaki/"Gyunabe" beef pot using 11 ingredients and 3 steps. Here is how you cook it.

Ingredients of Sukiyaki/"Gyunabe" beef pot

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

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 person). In my hometown, there is a sukiyaki-like (quite similar) beef pot called Gyunabe. 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. I love this recipe for Beef 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!.

It's kind of hard to find the thinly sliced beef near where I live so I use the meat that's pre-sliced that they use for Philly Cheesesteak at Walmart. Instead of raw egg I pick out the ingredients that I want from the pot into an individual bowl of rice and me and my family share it as a hotpot. 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). Sukiyaki was called Gyunabe (beef hot pot) at that time, and a lot of these restaurants were in Tokyo.