Sukiyaki
5 servings
60 minutes
Sukiyaki is one of the most refined dishes of Japanese cuisine, rooted in the ancient traditions of samurai. Its history is linked to cooking meat over an open flame, symbolizing the unity of warriors around a meal. Today, this dish embodies a harmony of flavors: tender beef sirloin, rich aromas of fresh mushrooms and vegetables soaked in a sauce made from soy sauce and rice wine. Sukiyaki has a soft, deep flavor that unfolds with each bite, especially after dipping the meat in raw egg – the secret to true enjoyment. It is enjoyed in friendly company, making the meal not only delicious but also heartfelt. The dish is perfect for family dinners as well as festive gatherings, remaining a symbol of comfort and warmth in Japanese cuisine.
1
It's best to cook in a cast iron skillet. Grease the walls and bottom of the skillet with fat cut from the edge of the tenderloin.
- Beef tenderloin: 200 g
2
Arrange the products on a plate: cut the meat into 2 mm thick portions (easier to cut when well chilled and not fully thawed); cut the mushrooms in half, and the onion, potato, and zucchini into thin slices.
- Fresh mushrooms: 100 g
- Onion: 1 head
- Potato: 3 pieces
- Zucchini: 1 piece
3
Prepare the sauce: mix soy sauce, wine, and water. Pour part of the sauce into a heated pan, bring to a boil, and add the ingredients. Add more sauce as needed.
- Soy sauce: 5 tablespoon
- Water: 8 tablespoons
- Chinese rice wine: 5 tablespoon
4
Place a bowl of boiled noodles and raw yolk in front of each participant. Each piece should first be dipped in the egg and then put in the mouth. Pieces can be chased with boiled noodles.
- Udon noodles: 200 g
- Egg yolk: 4 pieces