Typical Traditional Japanese cuisine: Sukiyaki Made in Kanto

Typical Traditional Japanese cuisine: Sukiyaki Made in Kanto. For lovers of Japanese cuisine seems incomplete if you do not try traditional Japanese cuisine this one, Sukiyaki Ala Kanto. Sukiyaki Ala Kanto is a popular dish in Japan and the first dishes using meat in Japan. Sukiyaki first named Gyunabe because it comes from the Spanish Gyunabe in the Kanto area. Sukiyaki Sukiyaki possess two versions of the Kansai area version and version Sukiyaki Kanto area. This time we will cook Sukiyaki of the Kanto region. Curious about the taste of this dish Kanto Sukiyaki?



Ingredient :

• 100 g onions, cut into 1 cm segment
• 4 scallions, cut into 3 cm
• 200 g chicory, cut crosswise 2 cm
• 200 g carrots, peeled, cut into thin oblique
• 4 hioko mushrooms fresh fruit, cut into 1 cm
• 200 g know, diced 2 cm
• 50 g suun, soak in boiling water until tender, drain
• 4 tablespoons cooking oil
• 100 g beef sukiyaki / beef tenderloin thinly sliced
• 250 mi broth vegetable / meat broth
• 100 mi Japanese soy sauce (shoyu)
• 2 tbsp Japanese wine (Sake)
• 75 Japanese vinegar (mirin)
• 2 tablespoons granulated sugar

1. Sauce: Mix all ingredients until blended.

2. Heat a frying pan or saucepan special sukiyaki, pour cooking oil, saute onion until wilted. Add the leek, chicory, carrots, and mushrooms hioko, stirring until blended. Cook until the vegetables cooked.

3. Add sauce, tofu, and suun, cook until boiling. Enter sukiyaki meat / meat has the pages that do not overlap. Cook until stiff, lift.

4. Pour the following sukiyaki sauce into a serving bowl and serve hot.