Light salt sukiyaki

In the cold winter, if you don't like spicy Sichuan-style hot pot, try such a steaming Japanese sukiyaki, with green vegetables, mushrooms, meat and fried tofu, and finally when the soup is rich, a pack of Wudong noodles is really "delicious"! Now I have to admit that a family of three went to a Japanese restaurant to eat a time is still more expensive, so today I will arrange it at home, although there is no authentic Japanese pot, and I have not bought Wagyu beef, but I have a sauce that does not lose the authentic Japanese Suki pot, because I used the new light salt series of soy sauce launched in June, this time I used 12 grams of light salt kombu soy sauce, it will bring you classic Japanese deliciousness, light salt is not light flavor, it is scientific salt reduction, non-water. June fresh light series of soy sauce is to reduce salt step by step, 100ml of soy sauce salt content ranges from 8 grams to 12 grams, the logo is clear, more choices, we should identify whether the soy sauce is low salt, to see how many grams of salt content per 100 ml, healthy life from today to learn to reduce salt to see grams!

Ingredients

SukiSauceRatio

JuneFresh12gLightSaltKombuSoySauce 4 Spoons

Mirin 3 Spoons

Sugar 2 Spoons

Water 1 Spoon

Ingredients

Butter Alittle

Greenonionwhite 3 sections

Onion halfa

Oldtofu 1 piece

Beefroll 1 box

Carrot 1 piece

Enokimushroom 1 pack

babycabbage 1 piece

Shiitakemushroom 6 pieces

Artemisiachrysanthemum 1 handful

Wudong 1 pack

canbeeatenraw 1 egg

Cooking Instructions

Prepare all the ingredients and wash the vegetables + mushrooms + carrots one by one.
Cut half an onion into three knives; Remove the roots of baby cabbage and cut it in half; Enoki mushrooms are rooted; Cut the old tofu into thick pieces; shiitake mushrooms are carved with roots; Peel the carrot and cut it thickly for a moment [for the sake of appearance];
Of course, the delicious Japanese-style sukiyaki pot is based on the sukiyaki sauce, today I used June fresh 12 grams of light salt kombu soy sauce to also prepare a delicious recipe------ June fresh light salt kombu soy sauce: flavor: sugar: water = 4:3:2:1 ~
This June fresh light salt kombu soy sauce bottle cap is two-color anti-counterfeiting, which can achieve secondary sealing, ginkgo biloba diversion, no residue after pouring, 0% added preservatives, is a special quality.
Then place baby cabbage, chrysanthemum, enoki mushrooms, onions, shiitake mushrooms, and carrots in a cast iron pot in the way you think they look good.
Put a little butter in another pot, fry the green onions, and put them in a cast iron pan; Then fry the old tofu until golden brown on both sides, and put it in a cast iron pot.
Then add a little butter, fry the beef rolls for about five years, pour them into a cast iron pan together, and set them up.
Raw eggs are beaten in a dipping bowl, and udon noodles are ready.
Drizzle with the sukiyaki sauce that was served in step 3.
~ Don't put it all at once, because the vegetables will release water during the heating process, and it is comfortable to eat at home, you can cook while eating, and then add it to see if the soup in the cast iron pot is not enough.
Fire.,Steaming ãƒ½ (Love Ìâˆ€'Love)ãƒŽ
Delicious and good-looking sukiyaki, 12 grams of light salt kombu soy sauce in June fresh to accompany you to enjoy â™¡ it easily at home+:ã€‚ã€‚ã€‚ â£Lï¾›VÐâ£ï½¡.ï½¡ :+â™¡