すき焼きは、日本の伝統的な鍋料理で、薄切り牛肉や野菜を甘辛い割り下（しょうゆ、砂糖、みりんなど）で煮込む料理です。
具材には牛肉、豆腐、長ねぎ、しらたき、春菊などが使われ、生卵につけて食べるのが特徴です。
関東風は割り下で煮るスタイル、関西風は肉を焼いてから調味料を加えます。
家庭や冬の食卓で親しまれ、ご飯との相性も抜群です。
Sukiyaki is a traditional Japanese hot pot dish where thinly sliced beef and vegetables are simmered in a sweet and savory sauce (made from soy sauce, sugar, and mirin).
Ingredients include beef, tofu, scallions, shirataki noodles, and chrysanthemum greens, often dipped in raw egg before eating.
The Kanto style involves simmering the ingredients in the sauce, while the Kansai style starts by grilling the meat and then adding the seasonings.
It’s a popular dish in homes, especially during winter, and pairs perfectly with rice.
【材料】
牛薄切り肉
牛脂 1個
白菜 1/4玉
シラタキ 1袋
しいたけ 3個
エノキ 1袋
焼き豆腐 1丁
長葱 1本
春菊 1束
卵 適量
お好きな材料 適量
【割り下材料】
醤油 100㏄
みりん 150㏄
酒 150㏄
砂糖 大さじ5
【作り方】
鍋に調味料、醤油100㏄とみりん150㏄、酒150㏄、砂糖大さじ5をすべて合わせ、
火にかけて一度沸騰させて割り下を作っておく
長葱は1㎝幅の斜め切りか、もしくは5㎝長さに切っておく
椎茸は軸を落として3つに斜め切り、エノキは石づきを落として半分の長さに切りほぐしておく
シラタキ軽く洗って食べやすい長さに切っておく
豆腐は食べやすい大きさに切っておく
春菊は洗って長さ半分に切り、茎の分と分けておく
白菜は茎の厚い部分と葉に分けて食べやすい大きさに切り分ける
器に卵を割り入れて、良く溶きほぐす
すき焼き用の鍋を熱してはじめに牛脂を入れて溶かし、葱を入れて焼き目を付け
牛肉を焼いて、割り下を適量注ぎ肉に火が通れば卵に潜らせて頂く
後は、白菜の芯の部分や春菊の茎の部分、お好みの野菜や豆腐などを投入し
火が通れば卵に絡めて頂く
鍋の煮汁が少なくなれば残っている割り下を追加し、味が濃ければ水か酒を入れて調整する
Ingredients
- Thinly sliced beef
- 1 piece of beef fat
- 1/4 head of Chinese cabbage
- 1 pack of shirataki noodles
- 3 shiitake mushrooms
- 1 pack of enoki mushrooms
- 1 block of grilled tofu
- 1 stalk of scallion
- 1 bunch of chrysanthemum greens
- Eggs (as needed)
- Additional ingredients of your choice
For the Sauce (Warishita)
- Soy sauce: 100ml
- Mirin: 150ml
- Sake: 150ml
- Sugar: 5 tablespoons
Instructions
- Combine the sauce ingredients—100ml soy sauce, 150ml mirin, 150ml sake, and 5 tablespoons sugar—in a pot. Bring to a boil to prepare the warishita.
- Slice the scallion diagonally into 1cm-wide pieces or into 5cm lengths.
- Trim and slice shiitake mushrooms into thirds and cut enoki mushrooms in half, removing the base.
- Rinse shirataki noodles and cut them into manageable lengths.
- Cut tofu into bite-sized pieces.
- Wash chrysanthemum greens, separate the stems, and cut them in half.
- Divide the Chinese cabbage into thick stems and leafy parts, then chop into suitable sizes.
- Crack eggs into small bowls and whisk well for dipping.
Cooking Sukiyaki
- Heat a sukiyaki pot and melt the beef fat. Add the scallions and lightly sear them.
- Add the beef slices, pour in some warishita, and cook until the meat is done. Dip the cooked beef into the egg and enjoy.
- Add thicker ingredients like the cabbage stems and chrysanthemum stems, followed by your favorite vegetables and tofu. Once cooked, dip them in the egg before eating.
- If the broth reduces, add more warishita. If the flavor becomes too strong, adjust with water or sake.
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