Lẩu Bò Sukiyaki Nhật Bản

Lẩu bò sukiyaki nhật bản là món rất phổ biến tại các bữa ăn gia đình hay nhà hàng. Nguyên liệu chủ yếu là bò sukiyaki thượng phẩm có vân cẩm thạch (mỡ bò nằm trong sớ thịt nhìn như vân cẩm thạch) và các loại rau củ quả khác.

Lẩu bò sukiyaki nhật bản

Lẩu bò sukiyaki nhật bản
                                                     Bò Sukiyaki

Hướng dẫn cách chế biến lẩu bò sukiyaki nhật bản:

Prep Time: 20 mins      Cook Time: 10 mins      Total Time: 30 mins
Course: Main Course
Servings: 4
Thành Phần:
  • 1-2 packages udon
  • ½ head napa cabbage (½ head = about 10 leaves =1.8 oz or 690 g)
  • ½ bunch shungiku (Tong Hao or Garland Chrysanthemum) (½ bunch = 7 oz or 200 g)
  • 1 Tokyo negi (or negi, long onion)
  • 1 package enoki mushrooms
  • 8 shiitake mushrooms (carve decorative shapes)
  • 1 package Yaki Tofu (Broiled Tofu) (1 package = 9 oz or 255 g)
  • carrot (for decoration, optional)
  • 1 package shirataki noodles (or cellophane noodles, yam noodles) (1 package = 7 oz or 198 g)
  • 1 Tbsp neutral flavor oil (vegetable, canola, etc)
  • 1 lb thinly sliced beef (chuck or rib eye) (1 lb = 454 g) (or slice your own meat, see Notes)
  • 1 Tbsp brown sugar
  • 1 cup dashi (to dilute the sauce) (or water)
Sukiyaki Sauce
  • 1 cup sake (1 cup = 240 ml)
  • 1 cup mirin (1 cup = 240 ml)
  • ¼ cup granulated sugar (¼ cup = 60 ml)
  • 1 cup soy sauce (1 cup = 240 ml)
lẩu bò sukiyaki nhật bản
Hướng Dẫn:
  1. Gather all the ingredients.

    Sukiyaki Ingredients
  2. Combine 1 cup sake, 1 cup mirin, ¼ cup sugar, and 1 cup soy sauce in a small sauce pan and bring it to a boil. Once boiling, turn off the heat and set aside.
    Sukiyaki 1
  3. If your udon is frozen, cook it in boiling water until loosen. Remove from heat and soak in iced water to prevent overcooking them. Drain and transfer to a plate.
    Sukiyaki 2
  4. Prepare sukiyaki ingredients. Cut napa cabbage into 2” (5 cm) wide then cut in half right at the middle of the white part.
    Sukiyaki 3
  5. Cut shungiku into 2” (5 cm) wide, and slice Tokyo negi. Discard the bottom part of enoki and tear into smaller bundles.
    Sukiyaki 4
  6. Discard the shiitake stem and decorate the top of shiitake if you like.
    Sukiyaki 5
  7. Cut tofu into smaller pieces (I usually cut into 6-8 pieces).
    Sukiyaki 6
  8. If you like, you can slice some carrots and then stamp them into a floral shape for decoration.
    Sukiyaki 7
  9. Drain and rinse the shirataki noodles (sorry no photo). Put all the ingredients on one big platter for the table or into smaller individual servings.
    Sukiyaki 8
  10. Set a portable gas cook top at the dining table and heat a cast iron sukiyaki pot (or any pot) on medium heat. When it’s hot, add 1 Tbsp. cooking oil.
    Sukiyaki 9
  11. Place some of sliced beef to sear and sprinkle 1 Tbsp. brown sugar. Flip and cook the meat. You can pour a little bit of Sukiyaki Sauce over the meat and enjoy the sweet and nicely caramelized meat now, or continue to next step and eat it later.
    Sukiyaki 10
  12. Pour 1 cup of Sukiyaki Sauce and ⅓ cup dashi (or water) in the pot.
    Sukiyaki 11
  13. Place some of the ingredients in the pot (except for udon). Put the lid on and bring to a boil. Once boiling, turn the heat and simmer until the ingredients are cooked through.
    Sukiyaki 12
  14. Once the food is cooked, you can start enjoying them. Keep adding more ingredients and sauce as you eat from the pot. If the sauce is too salty, add dashi to dilute. If the vegetables diluted the sauce too much, then add more sukiyaki sauce.
  15. We usually end the sukiyaki meal with udon. When most of the ingredients have disappeared, add udon to the pot. Cook until heated through and enjoy.

Source Just One Cookbook


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