About the Dish
The sukiyaki we are going to introduce this time is different from the standard sukiyaki. It contains red wine, tomatoes, honey, olive oil, and other Western-style seasonings, but I used mentsuyu, which is familiar to Japanese people, as a base.
Ingredients
- 200g Lamb (thinly sliced)
- 1 Burdock root (about 50cm)
- 1 Spring onion
- 3 Eringi mushrooms
- 1tbsp Boiled Japanese pepper
- 1 can Tomato (whole)
- 100cc Mentsuyu (three times concentrated)
- 50cc Red wine
- 1 tablespoon honey
- 1 bunch watercress
- appropriate amount salt, black pepper, olive oil
Directions
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1
Cut the burdock into small pieces. Slice the onion diagonally, and cut the king oyster mushroom vertically into quarters.
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2
Heat olive oil in a pot and fry the burdock root. Lightly sprinkle with salt halfway through, and when tender, move to the edge. Add olive oil and bake the green onions and king oyster mushrooms.
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3
Move the green onions and king oyster mushrooms to the edge, and add the tomatoes together with the juice in the empty space. Add the mentsuyu and red wine and simmer for about 5 minutes.
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4
Place the lamb on top of the tomatoes, cover and steam for 3 minutes. When the meat changes color, sprinkle with black pepper and serve with watercress.
