材料 Ingredients
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註：請根據需要調整食材種類和數量。
Note: Please adjust the ingredient variety and quantity as desired.
做法
| 1. | 準備壽喜燒醬汁。 |
| 2. | 白菜和青江菜切大塊，洋蔥切細絲，洋菇切成厚片，金針菇底部切掉，豆腐切塊，京蔥切斜片，竹輪斜切成兩段。蒟蒻麵用水沖洗後略剪。將所有材料擺盤。 |
| 3. | 此菜是在餐桌上邊煮邊吃。將平底鍋放在攜帶式瓦斯爐上燒熱(最好用鐵鑄鍋，我的尺寸是10吋直徑，3吋高圓鍋)。加入兩大匙油，1/4的牛肉片和1/4杯壽喜燒醬汁炒到半熟盛出。 |
| 4. | 原鍋加入洋蔥炒香。再加入白菜和1/4杯水用中火煮到白菜變軟塌下。將適量豆腐，洋菇，青江菜，蒟蒻麵，京蔥，炒過的牛肉鋪擺在白菜上，再淋上1杯壽喜燒醬汁。用中火煮滾後轉小火。 |
| 5. | 取一個蛋在碗裡打散，將食材沾著蛋液食用(警告：吃生蛋有感染沙門氏菌風險)。可以隨時加入剩餘材料和醬汁，邊煮邊吃。 |
PROCEDURE
| 1. | Prepare the Sukiyaki sauce. |
| 2. | Cut the Napa cabbage and spoon cabbage into large pieces, julienne the onion, cut the mushrooms into thick slices, cut off the bottom of the Enoki mushroom, cut the tofu into rectangle pieces, diagonally cut the Welsh onion into segments, diagonally cut each chikuwa in half. Rinse the Konjac noodles with water and scissor them roughly. Arrange all the ingredients on a big plate. |
| 3. | This dish is to cook at the table. Use a portable gas stove to heat a skillet pan (Prefer iron cast. Mine is a 10" dia., 3" deep round pan). Add 2 tbs. of oil, ¼ of the beef slices and ¼ cup of Sukiyaki sauce. Stir until the beef is half done. Set the beef aside. |
| 4. | Add the onion to the same pan and sauté until aromatic. Place in the Napa cabbage and ¼ cup of water. Cook over medium heat until the cabbage shrinks. Add part of the tofu, mushroom, spoon cabbage, konjac noodles, Welsh onion and the cooked beef on top of the cabbage then add 1 cup of the Sukiyaki sauce. Bring the mixture to a boil then continue to cook over low heat. |
| 5. | Beat an egg in a bowl and serve it as dipping sauce (Warning: Consuming raw eggs have the risk of infection with Salmonella.). Keep adding the remaining materials and Sukiyaki sauces to the pan while necessary. |
最後更新 (Last Update): 10/06/2017
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