Japanese cuisine-Easy Steps! Sukiyaki Plate


Sukiyaki is also one of the most internationally recognized Japanese cuisine.
I don’t actually remember having it so often.. To me, This type of dish was more like special occasion dish. When my dad had just got bonus or someone part of my family established something. As a celebration we set up this meal. This may be just because of the ingredients. We put lots of slices of well marbled expensive beef at least four servings(me bro. dad and mom)… For middle-classed family, that’s not something we can have it at all the time…
But this time I would like to introduce this dish in more like casual style! It doesn’t have to cost so much to enjoy! You can prepare as small portion as one or two. This meal is actually rather healthy. Because you can add lots of vegetable including tofu and less meat. What you put is very much up to you. Make your own Sukiyaki!

[ Ingredients ]
~serves two ~
200g sliced beef
2~3bunches green onions
200g firm tofu
50g enoki mushrooms

[ Seasoning A ]
3 tablespoon sake
1 tablespoon mirin
2 tablespoon sugar
3 tablespoon soy sauce
a few shakes nanami powder

1 bowl steamed rice

[ Directions ]

1-
1. Luckily I happened to find very beautifully marbled sliced beef at low price! It comes in long strip. You can cut into half or whatever the size you prefer.
POINT-ENG

*you can replace with any type of meat. Sliced pork or lamb is also very suitable.

 

 

2-
2. Slice onion

2-
3. Cut off the root part of enoki while still in the package.
POINT-ENG

*Enoki mushrooms play very important part in Sukiyaki. Make sure you add this.. Otherwise use other kinds of mushrooms such as shiitake.
*cutting off while in the package can avoid messing up the cutting board with the dirt from the roots

 

 

2-
4. Cut green onion diagonally.

2-
5. Separate white part from green part for the later use.
POINT-ENG

*white part can be cooked longer to extract sweetness. Green part can be added at the very last moment to keep beautiful green.

 

 

2-
6. Wrap the firm tofu with paper towel to absorb the extra moisture.

2-
7. Cut the tofu sideway.

2-
8. Heat up a non-stick fry pan(don’t need to oil) and place the tofu, fry both side until golden brown.
POINT-ENG

*this is what we call Yaki-tofu. We normally use small torch to slightly burn the surface to bring up the soybean flavor.

 

 

2-
9. Cut into small piece.

2-
10. Combine all the seasonings A.
POINT-ENG

*you can adjust the taste by increasing or reducing each seasoning.

 

 

2-
11. Heat a frying pan over medium heat and add small amount of oil.
POINT-ENG

*for better taste, you can use beef fat instead of salad oil. If you happen to have a chunk of beef fat, you can toss it into the pan and cook it until fat melts.

 

 

2-
12. Add the onion and white part of green onion, and stir fry it until seeing slight centralization.
POINT-ENG

*this cooking process can give the whole dish very aromatic!

 

 

2-
13. Move the cooked material aside.

2-
14. Add sliced beef and cook over medium high heat.

2-
15. You don’t have to particularly stir them, just make sure all the slices are not stuck together.
POINT-ENG

*for the best result, let beef cook on high heat in short time and get slightly “burned” This is why we call it Suki Yaki (‘Yaki’ means burn or BBQ)

 

 

2-
16. Add the rest of the materials.
POINT-ENG

*Laying the materials in order as the picture shows can easily separate one from others when decorating on a plate.

 

 

2-
17. Pour in the combined seasonings(step 10)into the pan, bring to a boil to evaporite the alcohol from sake and then lower the heat and simmer for 5~8min.
POINT-ENG

*you can check the flavor at this point. If it’s short of saltiness add more soy sauce, short of sweetness add more sugar. If it’s too salty or sweet, add more sake or water.

 

 

2-
18. To make it Don buri style, you can add beaten egg.

2-
19. Pour it evenly. cook it until you desire.
POINT-ENG

*Transfer it on the plate. serve with steamed rice.

 

 

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