1.0basil‧草本新鮮https://basil.idv.tw/blogbasilhttps://basil.idv.tw/blog/author/basil讓人回味無窮的東京人形町今半壽喜燒 | basil‧草本新鮮rich600338<blockquote class="wp-embedded-content" data-secret="wQYcjaOg1X"><a href="https://basil.idv.tw/blog/7908/imahan-sukiyaki">讓人回味無窮的東京人形町今半壽喜燒</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://basil.idv.tw/blog/7908/imahan-sukiyaki/embed#?secret=wQYcjaOg1X" width="600" height="338" title="“讓人回味無窮的東京人形町今半壽喜燒” — basil‧草本新鮮" data-secret="wQYcjaOg1X" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://basil.idv.tw/blog/wp-content/uploads/2013/03/imahan-13.jpg720478與關西壽喜燒的做法不同，關東習慣先在鍋內倒入以醬油、味醂、砂糖和酒所調製的「割下」來燒煮同時牛肉片和蔬菜；原以為以此法做成的壽喜燒會過於湯湯水水滋味淡薄，實際上嘗過才發現其實一點也不。由於醬汁本身夠濃稠，所以能恰到好處地將醬汁的鹹甜滲入牛肉內，讓沾裹了蛋液的肉片既柔軟又鮮美入味，好吃極了。