1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/正宗日式壽喜燒rich600338<blockquote class="wp-embedded-content" data-secret="Yahz80JwWd"><a href="https://marcwiner.com/zh-hant/shou-xi-shao/">正宗日式壽喜燒</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/shou-xi-shao/embed/#?secret=Yahz80JwWd" width="600" height="338" title="正宗日式壽喜燒 — Marc Winer" data-secret="Yahz80JwWd" 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油花豐富的牛肉一碰上鐵鍋便滋滋作響。砂糖在鍋邊微微焦化，醬油與自鍋中升起的蒸氣交融。壽喜燒是在餐桌上現煮、由眾人圍坐分食的料理。從下鍋手法、備料順序，到蘸蛋這一步，都是這道菜不可分割的一部分。https://marcwiner.com/zh-hant/shou-xi-shao/zh-hant道地壽喜燒日式主菜4525704500 g 牛肉 (薄切壽喜燒用)1 塊 燒豆腐2 日本大蔥 (或 1 顆洋蔥)6 香菇0.5 把 茼蒿 (可選)120 g 白滝蒟蒻麵1 塊 牛脂4 雞蛋500 ml 水5 g 昆布 (浸泡約 30 分鐘)大白菜 (可依喜好選用)日本三葉芹 (可依喜好選用)小松菜 (可依喜好選用)番茄 (可依喜好選用)竹筍 (可依喜好選用)西洋菜 (可依喜好選用)山菜 (可依喜好選用)甜椒 (可依喜好選用)100 ml 淡口醬油100 ml 味醂100 ml 清酒2 大匙 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