What is Japanese sukiyaki and what is the difference between sukiyaki and sukiyaki?

Sukiyaki, also known as hoeyaki, is a Japanese dish.

The main ingredients are thinly sliced beef, green onions, chamomile, and Chinese cabbage, and the name sukiyaki comes from the fact that this dish is grilled with meat on fire. And in different regions, the recipe and procedure of sukiyaki will also be different.

In 765 AD, Emperor Tenmu forbade the people to eat animal meat, so people used chicken to make "sukiyaki", and later in the Meiji era, the use of beef to make sukiyaki appeared.

There are different types of both. Sukiyaki is a Japanese dish that gets its name from the grilled meat on the fire, and the sukiyaki is a Japanese hot pot, which is a traditional Japanese way of eating, with a long history, delicious and fresh, and pays attention to the use of dashi for seasoning, the use of medicinal flavor as condiments, and has the characteristics of delicious nutrition.

The practice of sukiyabeCut the old tofu into pieces, fry until golden on both sides, fry the beef until it changes color, spread the remaining oil in the pot with green onions and baby cabbage, and then put the side dishes that are not easy to cook, add an appropriate amount of water, mix the soy sauce, mirin and sugar to make a sauce and pour it into the pot, the soup boils and cooks for another 3 minutes, put the beef, udon and green vegetables and cook for another 1 minute.

Different kinds:Sukiyaki is a general term for a dish practice. Sukinabe is a Japanese hot pot that is a traditional Japanese way of eating.

Sukiyaki is a general term for a dish practice, which is basically grilling meat and vegetables on an iron plate, mainly fried and grilled. For example, in Kansai, where the sauce was popular earlier, the sauce was generally not mixed first, but the beef was stir-fried in a pan with butter, then sugar was sprinkled and soy sauce was poured into the sauce to continue cooking, and other ingredients such as vegetables were added.

The correct way to eat sukiyabe

1. After putting the beef, start to pour the soup, if it is Kansai style, the soup is prepared in the pot at this step, using sugar, soy sauce, and seasoning wine. And Guan Dongfeng is modulated in advance.

2. Don't inject too much soup and don't overflow the ingredients. After adding the soup, put in other ingredients, there is no fixed order of placing the ingredients, but it is necessary to pay attention to the best one or two ingredients between the konjac shreds and the beef, because the calcium precipitated by the konjac will harden the beef.

3. After that, cover the pot and fry for 2 3 minutes, using this time to process raw eggs. Blanch raw eggs in boiling water for 30 seconds before use to sterilize. If you are not used to eating it with raw egg liquid, you can do without it. But don't pour eggs into the pan.

Sukiyaki is a Japanese dish that takes its name from the fact that meat is grilled over a fire. Restaurants with these foods are very popular on special occasions. Sukiyaki consists of beef carpaccles, vegetables, and noodles, cooked in a slightly sweet soy broth and then dipped before eating raw eggs.

Shabu-shabu, thin beef slices, and other ingredients are cooked by swirling in a hot broth and then dipped in a variety of sesame and citrus-based sauces.

Sukiyaki, popularly speaking, is Japanese-style beef hot pot. There are not many places in Japan, but the way to eat sukiyaki varies from region to region. Kanto-style sukiyaki is a sauce in which soy sauce, sugar, mirin, and dashi are mixed in advance and then boiled with beef. The sukiyaki in the orthodox Kansai region does not have the feeling of hot pot, unlike the Sichuan hot pot in China, which is steaming hot and lively.

In Kansai's sukiyaki, the sauce is not mixed first, but the beef is stir-fried in a pan with butter, then sprinkled with sugar, poured in soy sauce and cooked, and then vegetables and other ingredients are added.

Sukiyaki was originally called hoeyaki. It is said that it originated in ancient Japan, when farmers simply used the flat parts of iron tools such as hoes and plows that they could find at hand to roast as iron plates, and put meat and fish on top of them. In the second half of the 19th century, when the port of Yokohama opened, the Japanese learned to eat beef from Westerners, only to find that beef was so delicious, so they used beef as the main ingredient for sukiyaki, and it was out of control.

Today, sukiyaki is no longer just a simple barbecue on a simple iron, but has become a representative dish for Japanese people to taste the best beef. When families get together or celebrate, they often prepare carefully and enjoy it as a family.

The key to making sukiyaki is to grasp the three elements of sukiyaki: beef, rice, and vegetables, in addition, the origin and quality of the top-quality sukiyaki, sugar, eggs, and sauces will also affect the taste and experience of sukiyaki. Stir-fry the beef and green onions in butter until fragrant, then add a variety of vegetables, including but not limited to:

Chinese cabbage, enoki mushroom, konjac, chrysanthemum, tofu, etc.; Then add the sukiyaki sauce and mix it with double the water, about half of the ingredients; When the fragrance wafts out, you can eat it with the egg wash dipped in raw eggs!

Japanese-style sukiyaki soup base with only 3 kinds of seasonings is simple and delicious.

Sukiyaki consists of thin slices of beef, vegetables, and noodles that are cooked in a sweet soybean broth and dipped in before eating a raw egg.

The ingredients in the sukiyaki at the Japanese restaurant I have eaten are: beef, butter, raw eggs, tofu, shiitake mushrooms, enoki mushrooms, chrysanthemum, green onions, cabbage, bamboo shoots, udon noodles, grilled rice cakes, etc.

Ingredients, such as Chinese cabbage, enoki mushrooms, konjac, yakiniku (this is also Japanese tofu, you can also substitute other tofu), and these are the general vegetarian options, but you can also put other ingredients.

1. Different types.

Sukiyaki is a dish in Japan, and depending on the region, the recipe and procedure of sukiyaki also varies;

Suki-nabe is a Japanese-style hot pot, a traditional Japanese way of eating, with a long history and delicious taste, which is divided into sukiyaki hot pot, seafood hot pot, mountain hot pot and other classifications.

2. The origin is different.

Sukiyaki originated in ancient Japan, when farmers simply used the flat parts of iron tools such as hoes and plows available at hand to barbecue meat on the fire in addition to their busy farming work.

Suki-nabe originated from the Jomon cooking habits of the Jomon people during the Jomon period in Japan, where vegetable and animal ingredients were added to a soup made from seaweed.

The approach is different. 3. The practice of sukiyaki is basically to grill meat and vegetables on an iron plate, usually based on frying;

The practice of sukiyabe is to use pure dashi for seasoning and medicinal condiments, and it is usually boiled mainly by kirisho.

Sukiyaki, also known as hoeyaki, is a Japanese dish whose main ingredients are thinly sliced beef, green onions, chrysanthemum, and Chinese cabbage, and the name sukiyaki comes from the fact that this dish is grilled with meat on fire. And in different regions, the recipe and process of sukiyaki will also be different.

An allusion to sukiyaki.

There are two main allusions about sukiyaki, one is that in the early days of Japan, farmers used iron tools such as hoes and plows to barbecue meat on the fire in addition to busy farming, and with the continuous development, Japanese stuffy people gradually began to use beef and other ingredients to make sukiyaki, which is generally eaten at the moment of celebration or celebration. Another allusion is that in 765 AD, Emperor Tenmu forbade the people to eat animal meat, so people used chicken to make sukiyaki, and later in the Meiji era, beef was used to make sukiyaki.