How to Make Tasty Japanese sukiyaki beef

Japanese sukiyaki beef. The beef was pretty much mostly fat, but it was so good. When you eat Japanese food sukiyaki, you dip each bite into raw egg as your sauce. Sukiyaki is one of the most popular Japanese dishes that everyone loves.

If you cannot find it, you can make slices yourself. Sukiyaki is a Japanese Winter meal, cooked tableside and often eaten around New Years. The usual ingredients are thinly sliced beef, tofu and a variety vegetables, typically cabbage, mushrooms. You can have Japanese sukiyaki beef using 12 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Japanese sukiyaki beef

1. You need 300 grams of of thin slices beef.
2. You need 1 of half carrot slice thin.
3. Prepare 1 of half onion slices.
4. Prepare 1 of green paprika slices.
5. Prepare 1 of half yellow bell pepper slices.
6. Prepare 1/2 cup of of kikomen sukiyaki sauce.
7. It's 1 tbsp of of oil.
8. You need 1 tsp of of chopped garlic.
9. You need 2 tbsp of of finally chopped ginger.
10. It's 2 tsp of of light soy sauce.
11. Prepare 1 tsp of of sugar.
12. It's 1 tbsp of of oyster sauce.

Sukiyaki is the Japanese sweet and salty hot-pot meal. It is usually prepared tableside on a portable gas stove, in a traditional shallow iron pan. This popular Japanese dish is usually made with beef. Here is how to make Sukiyaki.

Japanese sukiyaki beef instructions

1. In the marinated bowl arrange beef pour over the beef with half of sukiyaki sauce and leave for 20 minutes.
2. In the heating pan add oil and garlic.
3. Pour marinated beef with the marinated sauce into the pan and fry till the beef cooked.
4. Add ginger ,onion, carrots, pepper and paprika into the pan keep frying till vegetables get soft.
5. Pour the rest of sukiyaki sauce stir and add oyster sauce, sugar, soy sauce and stir until the ingredients combine.

It can be made quickly and easily using Beef. Kikkoman Cookbook mainly introduces Japanese dishes using Kikkoman Soy Sauce. Although Sukiyaki is a Japanese "national" food like sushi, it is different by region. In Sukiyaki, you need thinly sliced beef. Preferably with fat marbled into red meat, such as Kobe (Matsusaka) beef.