Simple and fast to eat Japanese-style sukiyaki

The fast hand home version of the Japanese restaurant sukiyaki! If you want to taste authentic, there are the following four points: 1. Bonyu flakes or kelp soup (I really didn't learn how to fool me with kelp) 2. Choose Japanese origin mirin and Japanese soy sauce 3. Fat beef is more perfect if there is Wagyu beef, and the quality of ordinary fat beef is also selected, after all, the essence of Japanese food lies in the best ingredients 4.

Ingredients

FatBeefSlices 7-8 slice，

Greenonionwhite 1 root

Cabbageorbabycabbage 几 slice

Carrots 1 small segments

Konjac half a box

Oldtofu half a block

Enokimushroom 1 small handfuls

Shiitakemushroom 3 earlobe

Artemisiachrysanthemum 1 small handfuls

Kombuorkelp 几 slice

Eggscanbeeatenraw(fordippingsauce,canbeomitted) 1 piece

Mirin amount

Japanesesoysauce amount

Sugar amount

Butterorbutter amount

Cooking Instructions

All ingredients are gathered
Cook kelp or kelp in a pot for five minutes, strain out the soup and set aside.
Of course, it would be nice if there were bonito flakes to cook the soup. If it's really hard to buy, kombu is the easiest configuration.
Cut the tofu into thick slices and fry it with less oil, and it is OK to be golden brown on both sides. There is another way to eat tender snacks: cut the whole piece of tofu into three equal parts, take a piece and fry it directly in the pan, take it out and let it cool before slicing, so that you can eat the inside of the tofu is still tender, depending on your preference.
Wash and dry all the other greens, cut the cabbage into large slices, slice the carrots, cut the green onions into white sections, remove the stems of the shiitake mushrooms and carve the flower knife, remove the old roots of enoki mushrooms, soak the konjac in water in advance, and break the chrysanthemum into two sections if it is too long.
Fry the fat beef in a pan with butter or butter, sprinkle a little sugar at the same time, pour in a little mirin and Japanese-style soy sauce, let the fat cow taste, you don't need to fry the fat cow until it is fully cooked, you can see it bleeding, about five medium cooked Yazi.
Take another deep pot, I use the snow pan I bought from the kitchen.
Place the pre-processed ingredients in the pot in turn (it is recommended to put the green onions at the bottom, because the white onions need to touch the bottom of the pan to fry the fragrance to be delicious.)
Finally, add the fried fat beef and place the chrysanthemum on top.
Pour in the kombu broth and boil to taste the taste, add mirin and Japanese soy sauce to taste, and be careful not to add salt. Boil, for about 3-5 minutes, when all the vegetables are soft, turn off the heat.
When eating fatty beef slices, you can dip them in raw eggs, which can be eaten raw, and it is refreshing to cool down quickly, which is the kind of operation in more authentic Japanese restaurants. But this step is not necessary, and it is already delicious to eat it directly.
The last time I made it, I used the sukiyaki sauce directly, which is really convenient, but I feel that the taste will be lighter, so you can choose as you like~