Sukiyaki
Soups • Japanese
Description
Sukiyaki
Ingredients
- Fresh Mushrooms 5 oz
- Udon Noodles 5 oz
- Onion 1 head
- Salad Potatoes 3 pieces
- Eggplants ½ piece
- Courgette 1 piece
- Soy Sauce 5 tablespoons
- Water 8 tablespoons
- Whole egg 4 pieces
- Veal Tenderloin 5 oz
- Chinese Black Rice Vinegar 5 tablespoons
Step-by-Step Guide
Step 1
It is best to cook in a cast-iron skillet. Grease the sides and bottom of the skillet with fat trimmed from the edge of the tenderloin.
Step 2
Arrange the ingredients on a plate: cut the meat into portions about 2 mm thick (it is easier to cut when well chilled and not fully thawed); halve the mushrooms, and slice the onion, potatoes, and zucchini into thin rounds.
Step 3
Prepare the sauce: mix the soy sauce, wine, and water. Pour part of the sauce into the heated skillet, bring to a boil, and add the ingredients. Add more sauce as needed.
Step 4
Place a bowl of cooked noodles and a raw yolk in front of each diner. Each piece should first be dipped in the egg, then placed in the mouth. Pieces can be eaten with the cooked noodles.
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