Japanese dish, beef recipe-Sukuyaki Style Stewed Beef & Tofu


Here’s another tasteful Nimono recipe. If you are a big fan of Skiyaki, you gonna love this dish. Using well marbled beef, simmering soy sauce and sugar based soup. One of the ‘must have Japanese cuisines’ . Good thing about this kind of dish is that it can be served in many ways. You can present in a hot pot or serve on steamed rice in a bowl to make a don-buri. Because this type of seasoning combination is enjoyable at either hot or room temperature, it’s also suitable for bento dish!  Besides, it contents all the main nutritious including protein,fibers,carbs. You don’t have to bother making any other side dishes. Though cooking steps are very simple, I’m still including all the material processing methods in detail. Once you get the idea how Nimono is made, you can make on your own!

[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ serves two ~
180g Sliced beef
1 Onion
300g Firm Tofu
200g Konjak noodles
5-6 Snow peas
300ml water
100ml Sake
4 tbs Soy sauce
2.5 tbd Sugar

(•̀ㅂ•́)وto see Japanese seasonings explanations please click here!

 

[ Directions ]

1-
1. Cut sliced beef into about 5-6cm length.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
If the meat is cut too small, it will shrink or break apart. Make sure to maintain certain size.
You can use any other kind of meat. Pork, lamb, they all work just fine!

2-
2. Before parboil the meat, make sure to take each slice apart so they don’t stick together while cooking.

2-
3. Put the meat into boiling water.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
To maintain boiling temperature, you can either use a large pot with lots of water or parboil meat a little bit at the time.

2-
4. Once it changes the color, you can remove from the pot.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
This cooking process called “yu do-shi” in Japanese. It’s to wash off unwanted smell on the meat surface. If you don’t do this, you’ll get lots of foam floating on your stew…
Q. Do you have to parboil every meat?
A. Not necessarily, if you are using very fresh with no much dripping, you can skip this process.

2-
5. Wash off all the scum in water.

2-
6. Put into a strainer to drip off the execs water.

2-
7. Next, let’s take care of Konjak noodles! Open the package and discard the water with a strainer.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
You can use regular Konjak. Just simply cut into small pieces and do the following steps!

2-
8. Put into boiling water, cook for 1~2 minutes.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Konjak contents very strong smell, make sure to do this step otherwise your stew gets smelly!

2-
9. Wash well under running water.

2-
10. place into a strainer, drain out the excess water.

2-
11. Cut into the size that’s easy to handle.

2-
12. You can make homemade Yako tofu with a blowtorch.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Searing tofu can bring up the soy beans fragrance.

2-
13. If you don’t have a blow torch, you can use non stick frypan to sear only the surface.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
You can also use an oven. Set to broiler and place the baking tray on the top shelf so it burns only the surface.

2-
14. Cut into rectangle shape.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Tofu breaks easily while stewing, make sure not to cut too small.

 

2-
15. Slice onion.

2-
16. For the decorations, I’m using snap peas. Remove the stems..
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
You can use any type of green vegetables. Green beans, asparagus,broccoli,,they are all good.

2-
17. To maintain the bright green, you don’t want to cook green vegetables in soy sauce based soup.
Blanch them separately and add into your stew just before serving.

2-
18. After blanching, put into iced water to cool off and then cut into small pieces.

2-
19. Add all the seasonings mentioned above including water into a pot.

2-
20. The amount of soy sauce and sugar can be varied to your preference.
You can also add some Mirin for an extra sweetness.

1-
21. Turn on the stove, stir well so the sugar can dissolve without sticking to the bottom.

2-
22. Bring it to a boil so the alcohol can evaporate.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Though using so much sake, the alcohol will all disappear but to only leave nice sake fragrance!

2-
23. First add tofu so they can all submerge in the soup.

2-
24. And then add onion and Konjak noodles.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
At this point you don’t have to add meat yet. Let onion’s sweetness come out so the tofu and Konjak can absorb the flavor.

2-
25. After bringing it to a boil, turn to low heat. Simmer it for 15 minutes with a lid on.

2-
26. After 15 minutes, you can add meat. Cook for another 10 minutes or longer with lid on.

2-
27. How you like your meat is up to you. I personally like very tender. I decided to cook bit longer.
Put some snap peas when serving.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
AThe most of Japanese stew,also known as “Nimono” , can be cooled off once then reheated. This way, all the flavor can penetrate to each material.
After reheating, you can make subtle adjustments by adding soy sauce and/or Mirin if needed.

 

 

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One thought on “Japanese dish, beef recipe-Sukuyaki Style Stewed Beef & Tofu

  1. Pingback: Japanese dish, beef recipe-Sukuyaki Style Beef & Tofu | Foodfhonebook

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