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From a series of Japanese Hot Pot Dishes

Today I want to introduce you to one of the very popular Japanese dishes in the nabemono style (simply called nabe) - Japanese Hot Pot. Usually such dishes are prepared in a pot made of clay or thick cast-iron placed on a portable stove in the center of a dining table. This is considered the most sociable way to eat with friends and family. The Japanese thus say, Nabe (w)o kakomu ("sitting around the
pot"), implying that sharing nabemono will create warm relations between the diners who eat together from the shared pot. This is a very important feature of nabemono
.
One of the famous dishes in this style is Sukiyaki
. This is a tender thin slices of beef and vegetables braised at the table in a cast-iron skillet and dipped in raw egg. Generally sukiyaki is a dish for a cold season and it is commonly found at Japanese year-end parties.
So, today in the menu we have:

Sukiyaki - Japanese Beef Hot Pot.
sukiyaki



Ingredients:

Paper-thin slices of beef
A piece of beef suet (for oiling pot before cooking)
Leeks
Shirataki - gelatinous traditional Japanese noodles made from the konjac plant (thin, translucent), but you can replace with usual noodles.
Yaki-tofu (grilled tofu)
Chinese cabbage
Enoki mushrooms
Shiitake mushrooms
Often you can encounter Shungiku - this is a leaf of Edible Chrysanthemum. But you can choose greens for your taste.

For sukiyaki sauce:
100ml sake
50ml mirin
50ml soy sauce
2 Tbs. sugar

To serve:
Eggs (raw)

Sukiyaki skillet.
Tabletop burner.

Directions:
1. Making sukiyaki sauce:
Combine sake, mirin, soy sauce and sugar in a small saucepan and bring to a boil. After the sugar dissolved turn off the heat and set saucepan aside. Pour into a teapot that you will use for serving.
2. Cut the leeks diagonally into thin slices.
3. Parboil the shirataki for 5 minutes. Drain and soak in cold water. Squeeze out the excess water and cut the threads into thirds or quarters to make them easier to eat.
4. Cut the grilled tofu on pieces about 1 1/2" (3.5cm) wide.
5. Pull the leafy stems off the shungiku (if you have it), discarding the hard stalks.
6. Cut the white part of Chinese cabbage diagonally into slices and leaves into suitable pieces.
7. Separate enoki mushrooms.
8. Remove stems from shiitake caps.
9. Arrange the meat and other ingredients on a large serving platter. Put the eggs in a separate dish. Take the dishes and seasoning to the table.
10. Heat the sukiyaki skillet on the cooking stove. Add the beef suet and melt over a low heat.
11. Add 1/3 of the leeks and saute over a low heat until fragrant. Add 1/3 of the beef, one slice at a time. Pour a little bit of sukiyaki sauce.
Each guest takes an egg, breaks it in a small bowl and lightly beats it. When the food is cooked, they help themselves, dipping it in the egg before eating.
12. Add everything else, pour the sauce and cover with a lid. After 2-3 minutes sukiyaki is ready! Add more sauce and meat with vegetables as needed.
Boiled wheat udon or soba(buckwheat) noodles are sometimes added, usually at the end to soak up the broth.

Choose the number of ingredients to your taste. And don't be afraid of dipping into raw eggs, all together it is very delicious!

Bon Appetit!

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