Subtitles section Play video
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Hi, I’m Francis,
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the host of this show "Cooking with Dog."
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First, let’s cut the ingredients.
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Cut the yaki dofu, grilled firm tofu into bite-size pieces.
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Remove the stems of the shiitake mushrooms.
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Next, cut the caps into bite-size pieces.
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Remove the stem ends of the enoki mushrooms.
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Then, tear the enoki into small pieces.
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Slice the white part of the spring onion leaves
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using diagonal cuts.
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Cut the green part into 5cm or 2 inch pieces.
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Slice the onion perpendicular to the grain
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into 1.5cm or half inch slices.
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Now, cut the ito konnyaku noodles in half.
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Heat a pot of water
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and place the konnyaku into it.
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Lightly simmer the ito konnyaku for about 30 seconds.
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This will help to remove the excess water
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and absorb the broth later.
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Remove and strain the konnyaku in a mesh strainer.
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And now, let’s cook the sukiyaki.
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Heat the beef fat in a pan on medium heat
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and coat the bottom with the oil.
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Reduce the heat and add the sugar.
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Distribute the thin beef slices.
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When the beef is half cooked, drizzle on the soy sauce.
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Then, quickly beat the egg in a bowl.
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Flip the beef slices over
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and combine the sugar and soy sauce.
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Dip the beef into the egg and enjoy the meat!
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Now, place the beef on the edges of the pan.
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The caramelized sugar makes
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the additional ingredients more delicious.
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Add the yaki dofu,
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ito konnyaku,
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shiitake,
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enoki mushrooms,
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onion
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and spring onion leaves.
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Finally, add more beef slices.
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Adjust the heat frequently
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and keep it below medium heat.
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If the ingredients come close to burning,
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pour in a little sake to cool things off.
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Now, sprinkle some sugar onto each ingredient.
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Drizzle on the soy sauce.
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Pour the sake over the ingredients.
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Turn the heat to medium
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and occasionally flip the ingredients over to cook evenly.
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If you can’t use sake, reduce the heat to as low as possible
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and avoid adding water to keep the ingredients from getting watery.
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Now, we will show you how to add the ingredients to the sukiyaki.
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For example, adding the spring onion leaves.
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Sprinkle on the sugar.
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And add the soy sauce.
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Combine the seasonings, and the spring onion leaves are ready.
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And now, add the udon noodles.
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Add a small amount of sake,
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sugar
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and soy sauce.
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Allow the udon to absorb the remaining sauce
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and enjoy it with the egg.
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You might think that seasoning each ingredient
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with the sugar and soy sauce is a cumbersome process
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but it will make it easy to achieve the best flavor.
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Good luck in the kitchen.
