Beef Fondue - Ingredients for 4 Portions Sukiyaki
Bio-beef for Sukiyaki is available in our Store in Hamburg!
*The bold written ingredients are available under www.Japan-Feinkost.de and in our store!
Do you want to cook Sukiyaki with the authentic pot?
Then we highly recommend you to take this iron pot for Sukiyaki. They are available in our store and in our online shop.
Sukiyaki Pot (26 x 7)
Cut the meat into approx. 8 cm long stripes.
Give the shirataki or glas noodles into boiling water. Cook shirataki for approx. 2 minutes, harusame for approx. 5 minutes, then rinse and cut the noodles in about 10 cm long pieces.
Cut the tofu in about 2,5 cm big cubes and let them drain off.
Clean the Shiitake, break off the stems and slice twice diagonally into the top of the mushrooms head.
Clean the leek, if necessary, wash it, then drain and cut diagonally in about 1 cm wide slices.
Free the cleaned and washed spinach from the hard parts of the stem and cut the leaves, depending on the size, in half or into quarters.
Prepare all the ingredients decorative do on a plate. Place chopsticks or a fork with the plate.
Per person crack open 1 egg into a bowl an place one at each place setting.
Cut the beef tallow in about 2,5 cm big cubes.
Heat the pan on the dining table, fry the beef tallow cubes in the pan until they are half melted, then evenly grease the pan with the tallow.
Put some slices of beef in the pan and fry until they are half done.
Then add half of the Warishita stock and as many of the
other ingredients as you like.
Generally, the shirataki are added at the end of the order, because they only need to be blanched for a short time.
More ingredients and more stock are added to the pan as required. Here, the stock has a taste-giving function.
The Warishita stock slowly boils away or gets absorped by the ingredients. Make sure that there is always some liquid in the pan. If neccessary keep adding more stock.