December 30, 2016

Sukiyaki at My Parents' House/実家ですき焼き

Making sukiyaki for my parents was quite a challenge for me due to my father's preferences about sukiyaki. Instead of shirataki (thin noodle-shaped konnyaku), my father bought tsuki konnyaku (konnyaku as thick as udon noodles).
両親のためにすき焼きを作るのは私にとってはかなりの挑戦でした。すき焼きに関する父の好みのためです。白滝の代わりに父は、つきこんにゃくを買ってきました。

"Kiwami" maitake, produced by Yukiguni Maitake:
雪国まいたけ製造の「極」まいたけ: 
Naganegi made by my father:
父が作った長ネギ:
I also added beef (natually!) and Chinese cabbage. No shungiku added.
牛肉(もちろん!)と白菜も入れました。春菊は入れていません。
I later added tofu instead of yaki dofu (< tofu).
後で焼き豆腐の代わりに豆腐を入れました。

I simply simmered all the ingredients in a pot of water, sake, instant dashi, and MISO (instead of soy sauce, mirin, and sugar)!
水、酒、出汁の素、そして何と味噌(しょう油、みりん、砂糖の代わり)を入れた鍋ですべての具材を煮ました。

Technically speaking, this type of sukiyaki is not a yakimono (grilled dish) but a nimono (simmered dish), but we simply use the term sukiyaki (spade + grilled, fried, etc.).
正確に言うと、この種のすき焼きは焼き物ではなく煮物ですが、すき焼き(鋤+焼き)と言います。

2 comments:

  1. I also made something like this. A soup dish. Made of Drumstick leaves, shredded beef, slices of bottle gourd and spices like pepper and turmeric. Photos are on my blog.

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  2. seeandoh: I have just visited your blog. I didn't know anything about muringa. Learning new things every day!

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