Sukiyaki

Soups | Japanese cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Sukiyaki

Ingredients

Fresh Mushrooms - 3.5 oz
Udon Noodles - 7.1 oz
Onion - 1 head
Salad Potatoes - 3 pieces
Eggplants - ½ piece
Courgette - 1 piece
Soy Sauce - 5 tablespoons
Water - 8 tablespoons
Whole egg - 4 pieces
Veal Tenderloin - 7.1 oz
Chinese Black Rice Vinegar - 5 tablespoons

Step by Step guide

Step 1

It is best to cook in a cast-iron skillet. Grease the sides and bottom of the skillet with fat trimmed from the edge of the tenderloin.

Step 2

Arrange the ingredients on a plate: cut the meat into portions about 2 mm thick (it is easier to cut when well chilled and not fully thawed); halve the mushrooms, and slice the onion, potatoes, and zucchini into thin rounds.

Step 3

Prepare the sauce: mix the soy sauce, wine, and water. Pour part of the sauce into the heated skillet, bring to a boil, and add the ingredients. Add more sauce as needed.

Step 4

Place a bowl of cooked noodles and a raw yolk in front of each diner. Each piece should first be dipped in the egg, then placed in the mouth. Pieces can be eaten with the cooked noodles.