I was trying a Sukiyaki receipt that I found another day and it was pretty decent.
Sauce was good but the meat is a little rough. I bought the hot pot meat at a near by chinese supermarket instead of using sukiyaki or shabu shabu beef. However, when I try again a few days ago, I used a bigger pot, a but more ingredient like vegetable and mushroom and more meat ( Last time I used 1 pack of beef and 1 pack of pork and this time I used 2 beef and 1 pork) but at a slightly lower grade and used low sodium soy sauce; I also used a fire to continue heating during serving. The end result.... meat is VERY rough, sauce is tasteless.
I understand sliced beef is NOT design for long cooking time but almost every sukiyaki receipt I have seen, even the Bobby Flay one, said to brown the beef first and then add sauce and then the rest of the ingredient. What caused my epic taste failure the second time around? Adding more vegetable AND using low sodium soy sauce probably have something to do with the poor taste sauce. I guess the problem lie with the beef.
I think of two solution. Either use the high grade beef I used the first time around and not having a heating element under the pan during serving OR I can just use the soy sauce mixture to cook the vegetable and stuff and add beef during serving like a traditional chinese type hotpot to ensure the beef is tender but without richness taste of the sukiyaki sauce within the beef. Any suggestion?