Sukiyaki no tare Sauce
Reference : NISZT-D
Sukiyaki, a traditional Japanese dish from the "nabemono" (one-dish) family, is said to have originated in the late 19th century in the city of Kobe. However, different, more rudimentary versions dating from the early 19th century use similar processes to cook fish, game birds and seafood.
It consists of thinly sliced beef, leeks, shiitake mushrooms and tofu. The beef is grilled, then boiled in a mixture of soy sauce and sugar in an iron pot. Other ingredients are eaten after the beef, slowly simmered in a sauce called "Warishita". Tasting is recommended after dipping the ingredients in a small bowl of beaten raw egg. As a side dish, it is customary to serve a bowl of steamed rice.