Donabe Sukiyaki with Wagyu Neck土锅寿喜烧配和牛颈肉片
Kansai-style sukiyaki in a donabe: sear the beef first, simmer after, dip in raw egg.关西式寿喜烧，先煎后煮，蘸生蛋液最香。
- Serves份量
- 4
- Prep准备
- 20 min分钟
- Cook烹饪
- 20 min分钟
- Total共计
- 40 min分钟
Ingredients食材
- Wagyu M6/7 neck meat hotpot slices 500 g和牛 M6/7 火锅牛颈肉片 500 克
- Ebara sukiyaki sauce 200 mlEbara 寿喜烧专用调味汁 200 毫升
- Kyoto classic Japanese broth 150 ml (or water)京の出会经典日式高汤 150 毫升（或清水）
- Beef fat 20 g (or 1 tbsp neutral oil)牛油 20 克（或中性油 1 汤匙）
- Firm tofu 300 g, in 2 cm slabs老豆腐 300 克，切 2 厘米厚块
- Shirataki noodles 200 g, rinsed and blanched 1 minute蒟蒻丝 200 克，冲洗后焯水 1 分钟
- Negi or leeks 2, in thick diagonal slices大葱 2 根，斜切厚段
- Shiitake 6 and enoki 150 g香菇 6 朵、金针菇 150 克
- Chrysanthemum greens or baby spinach 150 g茼蒿或菠菜 150 克
- Wombok 300 g, cut into large pieces大白菜 300 克，切大块
- Very fresh eggs 4, one per person for dipping新鲜鸡蛋 4 个，每人一个打散蘸肉
- Sugar 1 tsp, if you like it sweeter砂糖 1 茶匙，喜甜可加
Method做法
- 1Set the donabe over medium heat on a tabletop burner and melt the beef fat until the base is filmed and shiny.土锅放卡式炉上中火烧热，下牛油化开，锅底铺一层亮油。
- 2Lay in 4-5 slices of beef, cook 20 seconds a side, then pour over a splash of sukiyaki sauce so the edges caramelise.先铺 4-5 片牛肉，每面煎 20 秒，淋一点寿喜烧汁，让边缘焦香。
- 3Eat that first round straight from the pot, dipped in beaten raw egg, while everyone is still hungry.第一轮肉直接从锅里夹出来，蘸生蛋液趁热吃，这是寿喜烧最好吃的一口。
- 4Pour in the rest of the sukiyaki sauce with the dashi, and arrange the tofu, shirataki, negi, wombok and mushrooms in their own sections.倒入剩下的寿喜烧汁和高汤，把豆腐、蒟蒻丝、大葱、白菜和菌菇分区码好。
- 5Simmer gently for 8-10 minutes, until the wombok stems are soft and the tofu has taken colour.小火煮 8-10 分钟，白菜梆变软、豆腐上色就可以了。
- 6Swish the remaining beef through the sauce two or three slices at a time for 15-20 seconds, adding the greens at the very end.剩下的牛肉两三片一起在汤汁里涮 15-20 秒，茼蒿最后放。
- 7Top up with a little more dashi whenever the sauce reduces and starts to taste salty.汤汁收得太浓发咸时，随时补一点高汤进去。
Madam's tip太太小贴士
Keep the shirataki away from the beef in the pot: the lime water they are packed in toughens the meat where they sit against it.蒟蒻丝别紧挨着牛肉摆，它带的碱水会让肉变硬。