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Sukiyaki with Hida Beef

Good meat just raises the tension 🥰

I quit my job and work part-time at a resort, Hida of Risoba, Hida beef. I enjoyed Sukiyaki 😋

[Materials]

A little good meat cut off... 200 g. Hida beef!

Green onions... a lot. Hida green onions!

Shiitake... 3 pieces. From Gifu!

Tofu... about 50g of silk.From Takayama!

Original vegetables · · · 1 bundle. Made in Gifu!

Shirataki... a small amount. Super PB! Certainly!

▽ Seasoning

Soy sauce... 50 ml. From Takayama!

Sake... 50 ml. Affordable sake Okuhida!

Mirin ・ ・ ・ 50ml. From Daiso!

Sugar... I bought it at the supermarket!

[How to make]

① Cut the ingredients in advance (green onions, green vegetables, tofu, shiitake mushrooms, etc.)

② Grill the green onions

③ Make a warishita

④ Grill the meat and put the warishita

⑤ Eat!! 😋

⑥ If you are satisfied, bake and simmer with vegetables, that's all!

It was very delicious....🫶🫶🫶

✨ tonight's partner ✨

Supernatant sake and floats 🍶

One that is easy to match with meals, but has a rich taste. One cup that can be enjoyed with meals even at my workplace. Lol

# sukiyaki Hida beef? Good meat Japanese Sake # resort _ byte

4/13 Edited to

... Read more飛騨牛を使ったすき焼きは、素材の良さが味の決め手になります。私は実際にリゾートバイトで飛騨に滞在中に地元の朝市で新鮮な切り落とし肉と飛騨ネギを手に入れ、すき焼きを作りました。長ネギにはしっかり焼き目をつけることで香ばしさが増し、豆腐やしいたけ、折れ菜などの地元野菜が味に深みをプラスしてくれます。 また、割下(醤油、酒、みりん、砂糖の割合)を自分で調整すると、一層美味しく仕上がります。私の場合は、酒とみりんを1:1の割合で割下に入れるのが好みで、ダイソーの調味料も賢く活用しています。食べ始めは牛肉を割下でさっと煮て、その後は野菜とともにじっくり煮るスタイルが飽きずに楽しめました。 そして、すき焼きにはやはり日本酒がよく合います。飛騨産の「山車の上澄」はクセが少なくスッキリしているのにコクがあり、味の濃いすき焼きの味を引き立ててくれます。お酒の香りと味わいが、肉と野菜の旨味をより引き出すので、食事が進むこと間違いなしです。 今回の経験から、地元の新鮮な食材を使い、自分好みの味付けで作るすき焼きは格別だと実感しました。皆さんもぜひ、飛騨牛などの良い肉を使ったすき焼きを自宅やリゾート先で楽しんでみてください。美味しい料理に、自分の手で割下を作る一工夫、そして日本酒のペアリングが加われば、至福のひとときを味わえます。

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