Wednesday, September 13, 2017

Sukiyaki (すき焼き) recipes typical of Japan

Sukiyaki


Sukiyaki (すき焼き) recipes typical of Japan - Asian Food - This is a delicious vegetable soup with beef stuffing cooked with great Nabe and dipped into a bowl of raw eggs that have been mixed. Vegetables that are commonly used are scallions, shiitake mushrooms and chrysanthemum leaves (shungiku). Also added tofu and noodles (shirataki) and cooked in a sauce made of soy sauce, sugar and sake is sweet (mirin).

In addition, the Sukiyaki (すき焼き) is a type of hot pot dishes a la Japan consisting of sliced meats, vegetables and Tofu cooked with boiling slowly. Japan dishes this one later became a favorite of many people. In addition because of healthy and low in fat as well as the minimal use of oil, sukiyaki also has delicious taste and fit all if eaten with the family when the rainy season like now.

Dressing Ingredients:

  • 10 piece chicken claws.
  • 600 ml of boiled water.
  • 2 pieces of bay leaf.
  • 2 cm ginger, peeled and geprek.
  • 1 stalk Lemongrass, geprek
  • 1 teaspoon sesame oil.
  • 1 sachet of Dashi (Japanese fish stock), other broth can be substituted
  • 2 cloves garlic minced
  • Pepper (taste tests)
  • salt. (taste tests)
  • The juice of the lime juice
  • Chili intact if love spicy
  • A little margarine for sautéing
  • Optional: If love could be added 1 tsp seasoning tomyam (the results are more flavorful broth and fresh more acidic).

The Stuffing Ingredients:

  • Pokchoy
  • Chicory
  • Long bean sprouts
  • Leek
  • Enoki mushrooms
  • Mushroom Champignone
  • Ear fungus, seduh hot water
  • A Fish Meatballs
  • Know a fish Meatballs ala Japan (for more beautiful color first fried tofu ball)
  • Sliced meat (can use the meat to taste, if using chicken be sure memasknya time longer)

Sauce Ingredients:

  • Sauce
  • Soy Sauce
  • Bouillon
  • Mix and stir all sauce ingredients to blend.

How to make Sukiyaki (すき焼き) typical of Japan:

  1. Boil the water with chicken claws already washed clean, add the bay leaf, ginger and Lemongrass. Cook until boiling approximately for 30 minutes.
  2. Strain the Soup broth, set aside
  3. Saute garlic until fragrant, pour the soup broth that is already filtered. Add 1 sachet dashi, sesame oil, pepper, and salt and pepper.
  4. Stir and bring to a boil, do corrections sense. Stir in the juice of the lime juice and seasonings tom yam (if disposable)
  5. Reduce the heat enter the sukiyaki stuffing ingredients, ranging from meat, mushrooms-jamuran and vegetables easily overcooked.
  6. Serve hot in a State with a sukiyaki cocolan sauce that was made earlier.
  7. If love could also prepare the egg beaten off, dip the meat already cooked the eggs before being eaten (I don't use egg)

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