Sukiyaki recipe (from JAPAN)This is the real sukiyaki скачать в хорошем качестве

Sukiyaki recipe (from JAPAN)This is the real sukiyaki

0:00 Intro 0:26 How to make warishita (sukiyaki sauce) 1:03 How to cut vegetables 2:22 How to make sukiyaki 4:05 Subscribe link 日本語版    • 関東風すき焼きと関西風すき焼のどちらがお好きですか至福のレシピ   Sukiyaki recipe Warishita (sukiyaki sauce) ・ 50g Sugar ・ 100cc Dark soy sauce ・ 100cc Cooking sake ・ 50cc Mirin (sweetsake) ☆ Beef ☆ ☆ Eatable amount ☆ Reference (100g to 150g per person) Vegetables used this time ・1 Onion ・1pac Yaki-dofu ・1 White onion ・1pac Shirataki ・4slices Shiitake mushroom ・1/2 ball Chinese cabbage ・8 slices Flower carrot How to make 1, Bake the meat with beef tallow and serve it on a plate in the state of browned and raw meat ☆ ☆ If you do not move the meat too much, the meat will be colored and will be deliciously baked. By moving it, it is difficult to keep a constant temperature and it is hard to get a brown color. The reason for burning is that a delicious ingredient called Maillard reaction comes out ✨👍 It's the science of cooking (^-^) ☆ 2, Bake the vegetables as they are without wiping the frying pan and add a double-sided roast color without touching too much ☆ 3, Finally, add the warishitasauce and boil it to finish ☆ 4, It is also recommended to add warishitasauce and water or hot water like KANTOU style, (shabu-shabu) meat, add udon and malony ☆ I don't put too much water in it, because when I put vegetables on it and put a lid on it, the water comes out. Please add a little when it is overcooked ☆ When the water comes out of the material, it is extremely delicious. This is the reason why fresh ingredients can be as delicious as they are 🎵 (The fresher it is, the more water it contains) ✨ Birth of sukiyaki ✨ Sukiyaki was born in Kyoto(Japan). On the other hand, beef sukiyaki was born in Kanto in 1862 at the end of the Edo period. A shop called "Isekuma" was opened in Irifune-cho, Yokohama. In Kansai, it becomes sukiyaki while grilling meat and vegetables and adding (baking) warishita little by little ☆ In Kanto, it is boiled and eaten like a hot pot ☆ Both are delicious and confusing, but I recommend you to bake them first and then try them like a hot pot. ☺️ Also, try to complete the original ☆ Sukiyaki ☆ with various ingredients such as udon, Kuzukiri, offal, malony, bamboo shoots, etc. If you can comment on how to eat deliciously and your opinions, we will make a video and share it with you so please wait ☺️ I am also studying, so I would appreciate it if you could tell me if there are any mistakes 🙇💦 Thank you ☺️✨ Please subscribe to the channel.🔽 (チャンネル登録お願いします) Youtube ☆   / @deliciousjapanfoodline5018   Facebook ☆  / masato.yokoyama.940   Instagram ☆  / foodline2021.0601   Equipments & etc:(機材) Camera: Sony A7iii 4K (24fps)🔽 ☆http://www.amazon.co.jp/dp/B07B49TM91 I Lens: TAMRON28-200 E🔽 ☆http://www.amazon.co.jp/dp/B089WG4H9T Mic: RODE Videomicro🔽 ☆http://www.amazon.co.jp/dp/B015R0IQGW Software:(編集ソフト) Davincresolve17 studio (There is also a free version) Free version available🔽 ☆https://www.blackmagicdesign.com/jp/p... Davincresolveオススメチュートリアル🔽 注目ポイント Nsfarmさん ☆☆   / nsfarm   Peaceful Cuisine    / ryoya1983   #sukiyaki #japanesefood #wasyoku music https://tunetank.com/track/1697-aspire