Sukiyaki is really versatile; Tokyo-style sukiyaki is so different from that I wrote. As for what meat to use other than beef, I personally recommend chicken. Another Osaka-sukiyaki uses not meat but fish as the main ingredient. Last but not at all least, NEVER overcook.
Ingredients
- *Quantity of ingredients cannot be specified.
- (1) beef (sliced like "paper")
- (2) vegetables (e.g.,green onion, mushroom, carrot...)
- (3) soy sauce - 1 part
- (4) sake/mirin - 0.5-0.8 part
- (5) sugar - 0.5-0.8 part
- * beef suet (optional)
- * raw egg (optional, well-beaten)
Directions
Please keep in mind that this recipe is Osaka-style. 1. melt the suet in a pan. 2. add beef and sugar. 3.add sake, soy sauce, and other vegetables. *Raw egg(s) is to be used as "dipping sauce."
I cannot specify the qty. of ingredients and seasonings, for it is those according to who cook and eat that everything should be prepared. Yet some points are important: In adding or browning beef, cover the meat with sugar, because the sugar keeps beef from being overcooked. Also the beef should contain fat as if it were "marble" (better to forget choresterol).
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Submitted 6/13/05.
Source: xxx
Submitted By: Satsuo Matsumoto
aan07980@nyc.odn.ne.jp
Sukiyaki Kwansai (Osakan) Style