{"id":1472,"date":"2024-05-15T10:05:40","date_gmt":"2024-05-15T10:05:40","guid":{"rendered":"https:\/\/marble.prismasolutions.ro\/?p=1472"},"modified":"2025-02-18T11:22:13","modified_gmt":"2025-02-18T11:22:13","slug":"sukiyaki","status":"publish","type":"post","link":"https:\/\/www.marbleangus.com\/en\/sukiyaki\/","title":{"rendered":"Angus Beef in World Cuisines: Sukiyaki (Japanese)"},"content":{"rendered":"\t\t
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Sukiyaki (Japanese)<\/h5>\n\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Sukiyaki is a traditional Japanese one-pot dish, usually prepared at the table in a shallow iron pot. The dish is based on thinly sliced beef, which is cooked together with vegetables, tofu, and noodles in a sweet-savory broth made from soy sauce, sugar, and mirin. The cooked ingredients are often dipped in raw, beaten egg before eating.<\/p>

Ingredients:<\/h3>

For the Broth:<\/h4>
  • 160 ml mirin<\/li>
  • 160 ml sake<\/li>
  • 160 ml soy sauce<\/li>
  • 320 ml dashi broth<\/li>
  • 1 tablespoon sugar<\/li><\/ul>

    Main Ingredients:<\/h4>
    • 700 g thinly sliced beef (e.g., sirloin)<\/li>
    • 250 g firm tofu, cut into 2 cm cubes<\/li>
    • 250 g mushrooms (shiitake, enoki, or preferred variety), sliced<\/li>
    • 1 yellow onion, thinly sliced<\/li>
    • 4 scallions, cut into 5 cm pieces<\/li>
    • 1 small head of bok choy or napa cabbage, cut into 2-3 cm pieces<\/li>
    • 250 g shirataki or udon noodles<\/li><\/ul>

      For Serving:<\/h4>
      • 4 eggs (optional)<\/li>
      • Cooked rice<\/li><\/ul>

        Preparation:<\/h3>

        Preparing the Broth:<\/h4>

        In a medium saucepan, combine the mirin, sake, soy sauce, dashi broth, and sugar. Bring to a boil, then remove from heat and set aside.<\/p>

        Ingredient Preparation:<\/h4>

        Arrange the beef and tofu on separate plates, cover with plastic wrap, and keep in the refrigerator. Place the mushrooms, onion, scallions, and bok choy on a serving plate and set aside.<\/p>

        Cooking the Rice:<\/h4>

        Rinse the rice in a fine sieve until the water runs clear. Place it in a small pot, add 500 ml of water, bring to a boil, then reduce the heat to low. Cover and let it simmer until the water is fully absorbed (about 30 minutes).<\/p>

        Cooking at the Table:<\/h4>

        Set up a butane burner or electric hot plate in the center of the table. Place a shallow, thick-bottomed pan on top and pour in the broth. Bring it to a boil.<\/p>

        Cooking the Ingredients:<\/h4>

        Guests can cook their own ingredients in the broth to their preferred doneness. The cooked ingredients can be dipped in raw, beaten egg before eating, if desired.<\/p>

        Note:<\/strong> Using raw egg is optional; if you are unsure about its safety, you can omit it.<\/p>\t\t<\/div>\r\n \t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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        Sukiyaki (Japanese) Sukiyaki is a traditional Japanese one-pot dish, usually prepared at the table in a shallow iron pot. The dish is based on thinly sliced beef, which is cooked…<\/p>\n","protected":false},"author":1,"featured_media":3970,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[121],"tags":[23,24,25,26,27],"class_list":["post-1472","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-desserts","tag-drinks","tag-mains","tag-salads","tag-wine"],"acf":[],"aioseo_notices":[],"views":76,"jetpack_featured_media_url":"https:\/\/www.marbleangus.com\/wp-content\/uploads\/2024\/05\/002_KobeWagyuBeekSukiyaki_HotPot_0024.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.marbleangus.com\/en\/wp-json\/wp\/v2\/posts\/1472","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marbleangus.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marbleangus.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marbleangus.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marbleangus.com\/en\/wp-json\/wp\/v2\/comments?post=1472"}],"version-history":[{"count":0,"href":"https:\/\/www.marbleangus.com\/en\/wp-json\/wp\/v2\/posts\/1472\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.marbleangus.com\/en\/wp-json\/wp\/v2\/media\/3970"}],"wp:attachment":[{"href":"https:\/\/www.marbleangus.com\/en\/wp-json\/wp\/v2\/media?parent=1472"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marbleangus.com\/en\/wp-json\/wp\/v2\/categories?post=1472"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marbleangus.com\/en\/wp-json\/wp\/v2\/tags?post=1472"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}