Woaahh! Been busy sooo busy2 with my thesis prep again...
I cook things but didn't have time to put them on this blog. I decided to do it today! Yeaaahh!
Undergoing my yo-yo diet plan.. I try to eat without rice.. only veggies and meat. * I can't wait to cook cakes after my sis-in-law wedding*. dying to make some cakes... Roaarrr!
Sukiyaki would be a good choice for me and Mr.C.. so our tummy will at least-flattened for 2 cm a week *crossing finger*. from Wikipedia I found the history of sukiyaki. This recipe I make also adapted from Indonesian cook book. Lots of variations to do with sukiyaki's sauce and stock. I use a semi-flat hot pot pan but you can use any pan you have.
Sukiyaki (Japanese: 鋤焼 or more commonly すき焼き) is a Japanese dish in the nabemono (Japanese hot pot) style.It consists of meat (usually thinly sliced beef) which is slowly
cooked or simmered at the table, alongside vegetables and other
ingredients, in a shallow iron pot in a mixture of soy sauce, sugar, and mirin. Before being eaten, the ingredients are usually dipped in a small bowl of raw, beaten eggs.
Generally sukiyaki is a winter dish and it is commonly found at bōnenkai, Japanese year-end parties (Wikipedia.com)
Ingredients (be creative and cook anything you like and sliced them in any size you desire):
Beef sukiyaki (sliced beef)
Meatball (in Indonesia it's not like minced spaghetti meatball)
Grated fresh corn
White chicory (Indonesia: sawi putih)
Mushroom (any kind)
250mL chicken/ beef stock ( I mede this from the instant one)
2 tbsp oil
Thinly sliced carrots
250mL chicken/ beef stock
3 tbsp cooking sake
1 tbsp granulated sugar
100 mL Japanese soyu (Indonesia: kecap asin)
How to make:
1. Heat the pan and add the oil. After that, add the onion and chives, stir until golden brown.