“The sweet beef fat resonates with the eggs.”
“A delicious giant wave spreads in your mouth.”
“Thumping bouncing” ……
I can’t get enough of the sukiyaki at Crayon’s!
Even if you eat 100+ per person at an izakaya, you won’t have enough to eat, so PP found a way to eat it at home by using the ingredients in the refrigerator and buying all the sauce on sale. The method, quick and easy, on the table in 15 minutes, perfect for Fat H’s weekend!
PP and Fat H sitting around the shouxi pot together, watching it gurgle and cook full of meat and veggies, eating the pot and then touching their bellies. Well …… is probably the happiest moment of the day.
30 seconds of science fiction Sukiyaki.
1️⃣ A type of Japanese hotpot, with a salty and sweet bottom.
2️⃣ split between guanto and guanxi, both delicious!
3️⃣ Kanto Shabu Shabu / Kansai Fried Beef, dipped in egg wash!
4️⃣ Final soup mix or udon
Australian beef fillet
White mushroom / needle mushroom
baby Chinese cabbage (mini-sized variety)
Japanese light soy sauce
Japanese Sake (can be substituted with kombu mullet stock)
Would you like to have a bite of the same Shou Hei Teriyaki as the Crayon Family approach
The kanto recipe for sukiyaki is relatively simple and begins with preparing the ingredients.
One brick of tofu cut into 8 pieces and fried on both sides until golden brown.
Take the scallion portion and cut it diagonally into segments for later use.
Cut off the bottom of the white jade mushroom / button mushroom.
Fresh mushrooms with scissors along the tip of the tip to remove the tip section.
Fresh mushrooms umbrella-side up, sliced and ready to use.
Thinly sliced beef fillets marinated for a few moments in egg whites, cornstarch, sake and olive oil.
In a saucepan, arrange all the ingredients neatly and beat the raw eggs in a bowl, whisking the egg mixture 9 1/2 times for best taste.
Mix the sauce ingredients and add to the pan
The beef doesn’t need to be cooked for too long, it can be dipped into the egg mixture and eaten with a little bit of browning.
Don’t forget to add the delicious udon noodles halfway through the meal to absorb the essence of the soup~!
1, with a refrigerator of ordinary beef tenderloin, without fat, so marinated, so that the taste is more smooth and tender, it is recommended that the meat control optional fat-textured evenly thin slices of Australian beef on the brain, without marinating.
2、Be sure to buy a raw egg to eat level, in order to be used as a dip Oh, as a substitute can also be added to a raw egg on the surface of the material to eat with, the taste is not bad ~ ~.
3、Shouxi teriyaki soup base is rich and sweet, and many vegetables are particularly well matched, like to add cabbage, onions, honey beans, taro, etc..
PS: The important thing about the perfect sukiyaki is not the ingredients in the pot, but the people eating it together.