1.0Marc Winerhttps://marcwiner.com/ja/Marc Winerhttps://marcwiner.com/ja/author/admin2823/本格すき焼きrich600338<blockquote class="wp-embedded-content" data-secret="BqcT0WfHpJ"><a href="https://marcwiner.com/ja/sukiyaki/">本格すき焼き</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/ja/sukiyaki/embed/#?secret=BqcT0WfHpJ" width="600" height="338" title="“本格すき焼き” — Marc Winer" data-secret="BqcT0WfHpJ" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2026/05/Authentique-Sukiyaki-en-tete-750x563.jpg600450霜降りの牛肉が鉄鍋に触れた瞬間、じゅっと音を立てます。砂糖は鍋肌で香ばしく色づき、醤油の香りが立ちのぼる湯気に溶け込んでいきます。すき焼きは、食卓で作りながら一口ずつ分け合って楽しむ料理。その所作、具材を入れる順番、そして卵にくぐらせるひと手間までが、この料理の大切な魅力です。https://marcwiner.com/ja/sukiyaki/ja本格すき焼き和風主菜4525704500 g 牛肉 (すき焼き用の薄切り)1 丁 焼き豆腐2 長ねぎ (または玉ねぎ1個)6 しいたけ0.5 束 春菊 (お好みで)120 g しらたき1 片 牛脂4 卵500 ml 水5 g 昆布 (約30分水に浸したもの)白菜 (お好みで)三つ葉 (お好みで)小松菜 (お好みで)トマト (お好みで)たけのこ (お好みで)クレソン (お好みで)山菜 (お好みで)ピーマン (お好みで)100 ml 薄口しょうゆ100 ml みりん100 ml 日本酒2 大さじ 砂糖16https://marcwiner.com/wp-content/uploads/2026/05/Authentique-Sukiyaki-en-tete.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400