Sukiyaki

Sukiyaki is thinly sliced beef, vegetables, and tofu (tahu)  in an iron pot cooking on the dining
table by boiling. Sukiyaki meat eaten by dipping slices into beaten egg.
Sukiyaki vegetables for example onions, leeks, chicory, shungiku (leaf name of the family tree
chrysanthemums), shiitake mushrooms and enoki mushrooms. As a complement added Ito
shirataki konnyaku or colored glass noodles shaped like a clear or slightly gray.

Ingredients :

150 g beef 100g soybean cake (tahu)

50 g spinach 50 g mushroom
50 g glass noodles 50 g shoots
50 g green onion sukiyaki sauce

Directions:
Beef cut thin. Spinach cleaned, glass noodles drenched with hot water. Oblique cut green onion,
thinly cut bamboo shoots. Ear mushrooms soaked in warm water. soybean cake (tahu) smeared
with a little oil (so as not destroyed).

Sukiyaki Sauce:
1 / 5 liter of Kikkoman Shoyu
1 / 2 liter mirin
1 tablespoon granulated sugar
5 g flavoring
1 cup sake All blended and bring to a boil, but not for too long. so as not to burn.
Heat the pan with a little butter (the fat cow that is recommended). Enter the above vegetable
slowly (alternately with beef) and then flush with the sauce (little by little). If you’ve cooked
sukiyaki ready to serve.
Teriyaki Beef Soup
October 31st, 2010 | Author: espio

Ingredients :

8 ounces  boneless beef sirloin steak 1 teaspoon  grated fresh ginger

2 teaspoons  olive oil 1/2 teaspoon  instant beef bouillon granules
1 large  shallot, cut into thin rings 3 cloves  garlic, minced
4 cups  water 2 cups  coarsely chopped broccoli
1 cup  unsweetened apple juice 1 to 2 tablespoons  reduced-sodium teriyaki
2   carrots, cut into matchstick strips (1 cup) sauce
1/3 cup  long-grain rice 1 tablespoon  dry sherry (optional)

Preparation :
1. Trim fat from beef. Cut beef into bite-size strips. In a large saucepan heat olive oil over
medium-high heat. Cook and stir beef and shallot in hot oil for 2 to 3 minutes or until beef is
brown. Remove beef mixture with a slotted spoon; set aside.
2. In the same saucepan combine water, apple juice, carrots, uncooked rice, ginger, bouillon
granules, and garlic. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until
the carrots are tender.
3. Stir in the broccoli and beef mixture. Simmer, covered, for 3 minutes. Stir in the teriyaki sauce
and, if desired, the dry sherry. Makes five 1-1/2-cup servings.

source of  http://www.allrecipes.com/

3) Chawanmushi (Japanese egg custurd)

This tasty appetizer consists of egg flavored with soy sauce, dashi, mirin, shiitake and meat (it can be
anything from shrimp to chicken). The ingredients are mixed and then steamed, and presented in a tea
cup. It may sound unappetizing to a Westerner but it's very, very good!
1. Have a variety of ingredients
Think colour, texture, and flavor. Freshness is Key.

Veggies
Majority of our pot is filled with all types of veggies. You can use whatever is available or in
season but generally, I always include sliced onions, carrots (for color), napa cabbage, and
mushrooms (oyster, enoki, and shiitake work well). I love to also use daikon and lotus root but
they are seasonal vegetables. Watercress and bok choi are also popular. Here, I also included pea
shoots and ginko nuts.
Ginko nuts are sold in the shell or pre-shelled in vacuum sealed packages in certain Asian
markets. It is crucial to cut the ginko nut in half and remove the pulpy grey stem. It is very bitter
and said to be mildly poisonous.
Seafood
Seafood cooks quickly and brings a lot of flavor and colors. Here, I used scallops, baby cuttle
fish, and shrimp but again, anything you like can work. Some ideas are: any white fish fillet,
mussels, squid, salmon…

Here, I also sliced up a Japanese fish cake. Fish balls, squid balls, fish paste, and meatballs are
commonly used in Hong Kong style hot pots.
Filler
Noodles are the most commonly used filler and does a wonderful job of soaking up the flavor.
Some popular varieties are: udon, rice vermicelli, mung bean noodles/ cellophane noodles, egg
noodles and rice cakes. Here, we used bunched yam noodles. These noodles are similar to
Shirataki noodles. They are springy and chewy and have no flavor but soaks up the broth nicely.

Soy products are also very popular. A variety of tofu and soy products can be used, such as tofu
of different firmness, reconstituted bean curd, deep-fried tofu etc. When it is very chilly, I like to
add starchy roots such as sweet potato and taro root.

Meat
I buy pre-sliced shabu shabu meat from the Asian supermarket. They are sliced super thinly by
machine and there is usually lots to choose from. Fatty beef is the most popular but I also love
lamb, pork jowl, and innards such as pork liver and kidney.

2. Soup Base
An entire post can be devoted to the countless soup bases available. Innovative restaurateurs and
marketers always come up with new ones to entice the public. Some examples are soy milk,
Szechwan pepper broth, satay flavor, tomato base and cilantro and fish broth with preserved egg.
Since I’m talking about sukiyaki style here, I will give you a simple recipe I adapted from Just
Hungry that worked well for me.

Ingredients

1 cup water
1/2 cup dark soy sauce
1/4 cup sake
1/4 cup mirin
2 tbs. sugar
1 pat of butter

Combine, bring it to a boil, and adjust.

3. Preparation and Cooking Time

It is essential to prep all the ingredients ahead of time as the cooking process happens very
quickly. Put the ingredients that require longer cooking time in first, such as the lotus root and
daikon. Then, systematically place all the ingredients in according to the required cooking time. I
add the meat in at the very last second after removing the pot from the stove but if that worries
you or you do not trust your meat source, let the entire pot come back up to a boil first.
4. Serve
Have chopsticks and shallow dishes ready. Serve with a beaten raw egg for dipping.
The large variety of sauces and garnishes provided is a gimmick used in many HK style hot pot
restaurants. It is not necessary to have a complex dipping sauce because the object is to taste the
ingredients’ unmasked freshness.
Some garnishes you may find: fish sauce, deep fried garlic, garlic chive oil, sesame paste, all
types of chilis and chili pastes, scallions, fermented bean paste… and the list goes on infinitely.
5. I learned this from my parents. Don’t sweat over the technicalities and cherish your
company and the time spent together.
1 bamboo shoot prepared according to the directions

Miso- Sesame Vinaigrette

2 tbs flavourless oil (I use grapeseed)

1 tbs Rice vinegar
1 tsp Miso paste
1 tsp Honey
1 tsp Mirin
1/4 tsp Sesame oil
Chili flakes to taste

Wasabi- Mayo

3 parts Japanese mayonnaise

1 part Wasabi Paste (or grated fresh wasabi if you are lucky)

Garnish
Dry Buckwheat Soba (noodles), deep-fried until crispy (~10 sec.)
Scallions, sliced thinly
No more directions required, n’est-ce pas?
1 pack instant udon noodles (flat noodles)
200 gms sliced beef, marinated in 1 T soy sauce, and 1 T cornstarch

1 C beef broth
2 T sugar
2 T mirin
4 T good quality Japanese soy sauce
1 fresh egg
green onions, chopped

1. Combine the beef broth, soy sauce, sugar, and mirin in a pot. Heat to boiling.

2. Add in the instant udon noodles. (The pack says cook for only 3 minutes.) So, after 2 minutes, add in
the marinated beef. Cook for 1 minute further.

3. When noodles and beef are cooked, drop in 1 fresh egg. You may choose to stir to break up the egg.
Or like me, I just stirred the egg whites, after which I left my egg yolk whole poached in the soup. Ladle
in a bowl and sprinkle with chopped green onions.
Tahi sukiyaki

Recipe Story
Videos of Suki-Yaki http://www.ifood.tv/video/mk_suki
http://www.ifood.tv/video/thai_mk_suki_restaurant

Ingredients
 
Preparation for Suki-Yaki Meal
 
Boil water with stock cube to make a broth. If you have homemade stock that would be even better, but
we usually just use a Knorr cube like Thais do. You can add some daikon slices for extra flavor.
 
Pour stock into suki-yaki pan. Have hot water available to add if the broth boils down too much.
 
Light the burner under the serving pan. I use a Tiger Burner that is fueled by a can of butance available
at most Asian markets. This Tiger-burner is a wonderful portable cooking device for use indoors or out.
 
Each person takes some of the meat, seafood and vegetables and cooks it in the broth for a few minutes
until done. Once cooked, they remove it onto their plate and dip the meats into the sauces to their own
tastes. It is such fun trying on the ingredients in the various sauces!
 
Here are a couple of videos of this wonderful style meal:
 
The plates below are for 4 servings; adjust quantities of ingredients as appetites dictate.
 
Seafood Plate-Bangkok Style
 
4 cups Water
 
1 Fish or Shrimp Stock Cube (usually Knorr brand)
 
2 ounces raw shrimp, shelled & deveined
 
3 ounces firm white fish
 
2 ounces Scallops
 
2 ounces calamari, criss-cross cuts & tentacles
 
2 ounces baby octopus (optional)
 
2 ounces crab legs or lobster slices or shelled rock shrimp or crayfish
 
2 ounces oysters, small (optional)
 
*Variations in Laos and Isan would use fresh water fish and shrimp.
 
Preparation For Seafood Plate
 
Arrange ingredients artistically on a large plate.
 
Ingredients for a Mixed Meat Plate
 
4 ounces beef steak, thinly sliced
 
4 ounces lamb leg meat, thinly sliced
 
4 ounces chicken breast, thinly sliced
 
4 ounces pork meat, thinly sliced (tenderloin works great)
 
Preparation For Meat Plate
 
Slice meats thinly and arrange thinly sliced meats on platter.
 
Ingredients for Soup & Vegetable Plate
 
Note- This plate is served with meat and or seafood plates
 
Serves 4 persons
 
4 cups Water
 
1 Chicken Stock Cube (usually Knorr brand) *
 
2 ounces Daikon, ½ slices (can be added to broth at the beginning)
 
2 ounces red bell peppers, 1” square pieces
 
2 ounces Carrot, thin slices
 
3 ounces Napa or Chinese Cabbage, ½ inch slices
 
2 ounces Coriander Leaves
 
2 ounces Green Onions, 2” pieces
 
3 ounces fresh, cleaned shitakiis, X’ed on top
 
3-4 ounces fried or fresh tofu 1” pieces
 
3 ounces Baby corn
 
3 ounces Broccoli flowerettes
 
Added at the end to the flavourful broth:
 
2-3 ounces Vermicelli Noodle (Wun Sen)
 
1 or 2 eggs, beaten and added to the soup with the noodles
 
Variations: Enoki mushrooms, straw mushrooms, white mushrooms, or presoaked dried shitakiis can be
used
 
Preparation for Vegetable Plate
 
Prepare and slice all the vegetables, arrange artistically on a large serving plate.
 
Knorr cube sometimes I use a Tom Yum cube instead for more spicey flavour
 
Taisuki sauce (traditional Old Style Sauce)
 
10 cloves of garlic  
  2 tbl of sugar
3 tbl sp of fermented bean curd  
  1 tsp of sesame oil
7 Thai chilies  
  2 tbl of fish sauce
2 tbl fresh lime juice
 
Place in the food processor or blender, process on high speed until it mixes well. You can use mortar and
pestle if you like, but reduce liquid. Add remaining liquid after pounding.
 
Sweet Chilli Sauce 3 Garlic Cloves
   
5 Tablespoons Thai Sweet Chilli Sauce (available 2 Tablespoons Fish Sauce
at Asian Markets)  
  Method
4 Bird Chiles  
  Peel the garlic.
 
Place the garlic, chiles, sweet chilli sauce and fish sauce into a blender and blend until it's well mixed, or
place in a mortar and pound with pestle until smooth.
 
Green 'Seafood' Sauce 1/3 Teaspoons Sugar
   
5 Green Bird Chiles 2 Teaspoons Lime Juice
   
4 Garlic Cloves 2 Tablespoons Fish Sauce
   
2 Tablespoons Vinegar Method
   
Peel the garlic.  
Place the garlic, chiles, sweet chilli sauce and fish sauce into a blender and blend until it's well mixed, or
place in a mortar and pound with pestle until smooth.
 
Sukiyaki Sauce 30 ml Sesame Oil
   
6 Tablespoons Thai Sweet Chilli Sauce (available 2 Tablespoons Toasted Sesame Seeds
at Asian Markets)  
  2 Tablespoons Chopped Coriander
2 Tablespoons Vinegar  
  5 Garlic Cloves
2 Tablespoons Light Soy Sauce  
  Method
1 Tablespoon Sugar  
  Peel the garlic.
 
Place the garlic, chiles, Thai Sweet Chilli sauce and fish sauce into a blender and blend until it is well
mixed, or place in a mortar and pound with pestle until smooth. Add the sesame seeds on the top as a
garnish.
Prawn sukiyaki

Ingredients:
* 60 ml veggie oil
* 8 pcs tiger prawns
* 100 gr bean sprouts, soaked in hot water
* 1 pcs large onions, sliced
* 4 pcs spring onions, chopped
* 200 ml chicken broth
* 4 pcs shiitake mushroom, sliced
* 1 bunch of enoki mushroom
* 250 gr chinese cabbage, sliced
* 75 gr rice noodles – soaked in hot water
* 3 pcs eggs

Soup Ingredients:
* 100 ml Kikkoman soy sauce
* 200 ml broth
* 2 tbs sake
* 75 ml mirin
* salt, sugar, pepper to taste

Cooking directions:
1.) Stir fry onions until fragrant then add prawns, tofu, spring onions
2.) Add some broth. Let it boils, then add other vegetables until half cooked
3.) Stir in pre-cooked rice noodles.
4.) Add soup ingredients. Let it boil. Break eggs and cook on high for 2 mnts
5.) Ready to serve
At home
A:
3/4 cup water
1/3 cup soy sauce
3 tbsps sake ( japanese rice wine )
5 tbsps sugar

beef - thinly sliced

negi ( leek ) - 1 pc
carrot - 1 pc
hakusai ( chinese cabbage ) - 1/4 pack
yaki- dofu (grilled tofu) - 1 cake
shirataki noodles(yam noodles) - 1/2 pack
shiitake mushrooms - 1 pack
shimeji mushrooms - 1 pack
chrysanthemum leaves - 1/2 pack
2 tablespoons oil

Directions:

1: Cut all ingredients into bite-sized pieces.

2: Mix A to make sukiyaki sauce.
3: Boil shirataki noodles, set aside.
4: Put oil and fry some beef slices into the skillet, then pour A in the pan.
5: Add other ingredients when the sauce starts to boil except for grilled tofu and leek.
6: Simmer until all ingredients are softened, add grilled tofu and leek, simmer for a while.
7: Add chrysanthemum leaves just before you eat them.
Homemade

Here is my Sukiyaki recipe (that serves 7 persons) :-

Soup Base

To read my earlier post of Basic Japanese Ingredients, please  CLICK HERE

Ingredients -

2 satchets Bonito/Kelp Soup Base

2 large onions, peeled and sliced

2 large carrots, cut into slices diagonally

4 cups of Chinese/Napa Cabbage, the hard part of the stems only

5 dried Shitake Mushrooms, soaked and cut into thick slices

1 cup Tsuyu (Japanese sauce for soups/marinades)

1 cup mirin (Japanese sweeet rice wine)

3 litres water

Method -

Put all ingredients together and bring to a boil. Lower heat and simmer for about half an
hour. Check to see if it is salty enough….if not, just add more Tsuyu. The vegetables, soup
satchets and Tsuyu would have resulted in a very full body taste by now. Keep hot to
replenish the Sukiyaki if the soup or sauce runs out during meal time.

Sukiyaki Meats, Mushrooms, Eggs and Vegetables to be cooked -

1) For Beef slices, marinate them in 3 tbsps of Tsuyu (you can use soy sauce but I just love
the flavourful taste of Tsuyu too much), 1 tbsp of sesame oil, 2 tbsps of mirin (wine)

2) For the Salmon, I had cut them into large chunks because I didn’t want the meat to flake
off easily. Marinate these just some salt and pepper.

3) For the variety of vegetables, cut them into even lengths or pieces, to your preference.

4) Have 1 fresh, room temperature egg per person.

5) For Mushrooms, prepare accordingly to the variety.

Cooking the Sukiyaki on the stove -

1) I had use my largest Corningware casserole pot and filled it half full with the Sukiyaki
soup stock that I had prepared earlier. Bring stock to a boil in a caseerole or pot.

2) Assemble all the meats, vegetables and mushrooms in neatly in various in the casserole
or pot.  Like you see the raw ingredients in the plate in the photo above? Except that you
arrange them neatly in the soup in the casserole.  I also added the vegetables from the Soup
Base, and arranged them into neat sections, too, for colour. These soft vegetables will give a
different texture to your Sukiyaki.

3) Because the beef and salmon can be cooked in as short a time as the vegetables, we can
cook them all at one time. So, the minute the soup comes to a boil, TURN OFF THE FIRE
IMMEDIATELY.

4) Break the eggs in one by one and then put the casserole lid on.

5) Place the casserole on the dining table, the heat in the Sukiyaki will continue to cook the
eggs ………meanwhile,  gather your family members or guests at the table…..have them
get their rice and sauces ready. I like to have little dishes of soy sauce with chopped garlic
and sliced red chilis for dipping the meats and vegetables.

6) Voila! Your homemade Sukiyaki is served! Bon Appetit!

For those that would like to try this type of easy one-pot meals, if you don’t have the
Japanese ingredients, then you can replace them with Chinese Soy Sauce, Chicken Stock
and the same vegetables that I have to make the soup base. Season with salt and pepper.
Then, you call this your Chinese One-Pot Steamboat!
 

Beef Sukiyaki with Shirataki Miracle Noodles

Ingredients (Serves 2-3):

 Thinly sliced ribeye, 1 pound 

 Tofu, 1 pack
 Fresh Shaiitaki Mushrooms, 1 pack
 Enoki Mushrooms, 1 pack
 Chinese Bok Choy, 3 leaves
 Carrots, 3 sticks
 Onion, 1
 Garlic, 1 clove
 Scallion, 3 stems
 Konnyaku noodles (aka Shirataki noodles, or miracle noodles)
 Soy sauce, 1/2 cup
 Mirin, 1 Tbsp
 Sugar, 2 Tbsp
 Saki or Chinese Cooking wine, or white wine, 1 Tbsp
 Chicken Stock or water, 1 cup (chicken stock would make it tastier)

Note: If you don’t like beef, you can use other kind of meat like pork, or chicken.  You can also
use all sort of other kinds of leafy veggies.

Steps:

1. Cut carrots, Chinese bok choy into bite size pieces.  Put it aside.

2. Cut onion into thin strips.  Put it aside.
3. Cut the root part of the enoki mushrooms, then break them into small chunks. Put them
aside.
4. Cut tofu into big cubes (like 2 inches).  Put them aside.
5. Cut scallion into strips.  Put it aside.
6. Finely chopped the garlic. Put it aside.
7. Use a large shallow pan, or a frying pan.  Use high heat.  Spray cooking oil on the
pan.  Lay beef slices in the pan. Let it cooked for a minute or so on each side. They cook
fast since they are so thin.  Take it out from the pan when it is cooked. Put it aside.
8. Note that from this point onwards, you can put everything into the pan and cook them all
at equal amount of time, or put them in at separate time like I did.
9. Put onion and garlic in the pan.  Stir fry it for couple of minutes.
10. Add carrots to the pan.  Add soy sauce, cooking wine and chicken stock to the pot. 
Lower the heat to medium low. Put a lid on.  Let it cook for 10 minutes.  If you don’t
have a big lid, just cover it with a piece of aluminum foil. That would work too.
11. Add shaiitaki mushrooms, tofu and sugar to the pan. Cover it and let it cook for 5
minutes.
12. Add noodles, and Chinese bok choy, mirin to the pan. Add the beef on the top.  Cover it
and let it cook for another 2-3 minutes.
13. If the sauce gets too dry, you can add more water.  Taste it.  Add more soy sauce if
needed.
A Japanese Potato Recipe

This is a typical " mother's taste" meal in Japan which I have learned from my Mother-in-law. It is served
with a bowl of white rice and miso soup. My Mother-in-law taught me how to cook when we were still
living with them for 3 years due to my husbands' work. You may find ( again ) the ingredients to your
asian supermarkets.

Ingredients: ( good for 4 persons )

beef /pork sirloin - 100g, thinly sliced 4 tbsps sake

4 potatoes 1 tbsp sugar
1 onion 2 cups dashi soup stock
1 carrot 2 cups water
shirataki noodles ( yam noodles ) - 1/2 pack 1/8 cup katsuobushi (dried bonito flakes)
8 snow peas
4 tbsps soy sauce

Directions:

1: Make dashi soup stock.(Put water in a pan and heat on medium heat. Just before the water boils, add
katsuobushi flakes. When the water boils, stop the heat and strain the broth.) You can use the instant
dashi powder( 1 tbpsp dashi powder plus 2 cups of water ) if you want.
2. boil shirataki noodles, set aside
3: Cut beef or pork slices and vegetables into bite-sized pieces. Boil snow peas lightly and set aside, or
you can you use the frozen one,thawed if use.
4: Put oil in a pan and sauté the meat quickly. Add potatoes, carrots and shirataki noodles in the pan and
sauté them together.
5: Add dashi soup stock, soy sauce, sake, and sugar in the pan and simmer for 10 min on medium heat.
6: Add onion in the pan and simmer on low heat until the liquid are almost gone.
7: Sprinkle snow peas over the simmered beef and potatoes.
8: Serve with hot rice, miso soup and salad.

Eggplant Compeny Pudding

February 8th, 2011 | Author: espio
Share |

Desserts sometimes we do not notice, this should be food that can leave a deep impression after
eating the main menu. Here are the ingredients and how to make Eggplant Compeny Pudding .
Simple and easy. You can see martin brodeur.

Eggplant Puding

Ingredient Eggplant Compeny Pudding :

650 g meat dutch eggplant, cut into pieces, puree
100 g granulated sugar
1 pack (7 gram) agar-agar powder white
350 ml of liquid milk
2 stalks fresh mint leaves, for garnish

Sauce :
Dutch 200 g eggplant, mashed
75 g sugar

Directions Eggplant Compeny Pudding :

Step One: Mix the eggplant in a pot with fine dutch sugar, jelly powder, and milk. Stir until
completely blended.
Step Two: Cook and then stirring until boiling and sugar dissolves. Lift. Stir again until the steam
is lost.
Step Three: Pour the batter into the pan that has been soaked in water. Allow to harden. Store in
refrigerator until frozen.
Step Four: Make the sauce: Cook the eggplant dutch smooth and granulated sugar over medium
heat until boiling and sugar dissolves, stir well. Lift.
Step Five: Serve chilled pudding in a food or a glass serving bowl, pour the sauce.

Note : For 10 servings