{"id":5831,"date":"2023-10-13T05:21:33","date_gmt":"2023-10-13T05:21:33","guid":{"rendered":"https:\/\/saad.appscodestudio.com\/?p=5831"},"modified":"2023-10-13T05:22:56","modified_gmt":"2023-10-13T05:22:56","slug":"sukiyaki","status":"publish","type":"post","link":"https:\/\/saad.appscodestudio.com\/index.php\/2023\/10\/13\/sukiyaki\/05\/21\/5831\/33\/appdev2098\/japanese-food-recipes-4\/vegetable\/","title":{"rendered":"Sukiyaki"},"content":{"rendered":"\n<h3 class=\"wp-block-heading\">INGREDIENTS\u00a0<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2\u00a0cups\u00a0<strong>water<\/strong><\/li>\n\n\n\n<li>1\u00a0piece\u00a0kombu (dried kelp)\u00a0(2 x 2 inches, 5 x 5 cm; 5 g per piece)<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">For the Sauce (yields roughly&nbsp;1\u2153&nbsp;cups)<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u00bd\u00a0cup\u00a0sake<\/li>\n\n\n\n<li>\u00bd\u00a0cup\u00a0mirin<\/li>\n\n\n\n<li>3\u00a0Tbsp\u00a0sugar<\/li>\n\n\n\n<li>\u00bd\u00a0cup\u00a0soy sauce<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">For the Sukiyaki<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4\u00a0leaves\u00a0napa cabbage\u00a0(12\u00a0oz,\u00a0340\u00a0g)<\/li>\n\n\n\n<li>\u00bc\u00a0bunch\u00a0shungiku (chrysanthemum greens)\u00a0(3.5\u00a0oz,\u00a0100 g)<\/li>\n\n\n\n<li>1\u00a0Tokyo negi (naga negi; long green onion)\u00a0(white part only; or\u00a01\u00a0leek\/4\u00a0green onions)<\/li>\n\n\n\n<li>6\u00a0inches\u00a0gobo (burdock root)\u00a0(1.6\u00a0oz,\u00a045\u00a0g)<\/li>\n\n\n\n<li>\u00bd\u00a0<strong>onion<\/strong>\u00a0(3.5\u00a0oz,\u00a0100\u00a0g)<\/li>\n\n\n\n<li>\u00bd\u00a0package\u00a0enoki mushrooms\u00a0(1.75\u00a0oz,\u00a050\u00a0g; skip or use other mushrooms)<\/li>\n\n\n\n<li>\u00bd\u00a0package\u00a0maitake mushrooms\u00a0(1.75\u00a0oz,\u00a050\u00a0g; skip or use other mushrooms)<\/li>\n\n\n\n<li>2\u00a0shiitake mushrooms\u00a0(1.75\u00a0oz,\u00a050\u00a0g; skip or use other mushrooms)<\/li>\n\n\n\n<li>\u00bd\u00a0package\u00a0broiled tofu (yaki dofu)\u00a0(one package is 9 oz, 255 g; or use medium-firm (momen) tofu)<\/li>\n\n\n\n<li>1\u00bd\u00a0inches\u00a0<strong>carrot<\/strong>\u00a0(optional, for decoration and color)<\/li>\n\n\n\n<li>\u00bd\u00a0package\u00a0shirataki noodles\u00a0(3.5\u00a0oz,\u00a0100\u00a0g; or cellophane\/yam noodles)<\/li>\n\n\n\n<li>\u00bd\u00a0lb\u00a0thinly sliced beef (chuck or ribeye)\u00a0(or\u00a0slice your own meat; skip for vegan\/vegetarian and use more tofu, mushrooms, and vegetables)<\/li>\n\n\n\n<li>1\u00a0Tbsp\u00a0neutral oil\u00a0(or\u00a01\u00a0small piece of suet (raw beef fat))<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">For Serving<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2\u00a0<strong>large eggs (50 g each w\/o shell)<\/strong>\u00a0(optional, for dipping; for safety, buy pasteurized eggs or\u00a0make\u00a0sous vide eggs;\u00a0<a href=\"https:\/\/www.justonecookbook.com\/how-to-make-soft-boiled-egg-hanjuku-tamago\/\"><\/a>skip for vegan)<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">For the&nbsp;<em>Shime<\/em>&nbsp;Finishing Course<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1\u00a0serving\u00a0udon noodles\u00a0(cooked and drained)<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">INSTRUCTIONS&nbsp;<\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">To Make the Kombu Dashi and Sukiyaki Sauce<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Gather all the dashi and sauce ingredients.\u00a0<strong>Tip:<\/strong>\u00a0You\u2018ll use the dashi and sauce to adjust the seasoning of the broth as you cook. This recipe makes more dashi than you need for this dish and you\u2018ll likely have leftovers.<\/li>\n\n\n\n<li>To make the cold brew Kombu Dashi, put\u00a0<strong>2 cups water<\/strong>\u00a0and\u00a0<strong>1 piece kombu (dried kelp)<\/strong>\u00a0in a measuring cup or pitcher. Set it aside to steep for a minimum of 30 minutes, or make it ahead up to overnight.<\/li>\n\n\n\n<li>To make the sukiyaki sauce, combine\u00a0<strong>\u00bd cup sake<\/strong>\u00a0and\u00a0<strong>\u00bd cup mirin<\/strong>\u00a0in a small saucepan. Bring it to a boil and reduce the heat to simmer and let the alcohol evaporate for a minute or so.<\/li>\n\n\n\n<li>Add\u00a0<strong>3 Tbsp sugar<\/strong>\u00a0and\u00a0<strong>\u00bd cup soy sauce<\/strong>\u00a0and mix together. Bring it back to a boil. Once the sugar is completely dissolved, turn off the heat and set it aside.<\/li>\n\n\n\n<li>Transfer the sauce to a pitcher and bring both the dashi and the sauce to the table.\u00a0<strong>Tip:\u00a0<\/strong>You can make the sukiyaki sauce ahead and store it in an airtight container in the refrigerator for up to a month.<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\">To Prepare the Sukiyaki Ingredients<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Gather all the sukiyaki ingredients. Feel free to customize the portions to suit your personal preference. Here, I used the entire package of grilled tofu (twice as much) since we love tofu.<\/li>\n\n\n\n<li>Cut\u00a0<strong>4 leaves napa cabbage<\/strong>\u00a0into pieces 2 inches (5 cm) wide.<\/li>\n\n\n\n<li>Cut the pieces in half or thirds down along the thick white center of the leaves.<\/li>\n\n\n\n<li>Cut\u00a0<strong>\u00bc bunch shungiku (chrysanthemum greens)<\/strong>\u00a02 inches (5 cm) wide.<\/li>\n\n\n\n<li>Slice the white part of\u00a0<strong>1 Tokyo negi (naga negi; long green onion)<\/strong>\u00a0diagonally into \u00bd-inch (1.3 cm) pieces.<\/li>\n\n\n\n<li>Scrape off the outer skin of\u00a0<strong>6 inches gobo (burdock root)<\/strong>\u00a0with the back of a knife. The gobo\u2018s flavor is just under the skin, so don\u2018t use a vegetable peeler and peel that flavor away. Once you scrape off the skin, shave the gobo into superthin strips using a vegetable peeler.<\/li>\n\n\n\n<li>Soak the gobo strips in water for 5 minutes, changing the water once. Drain well.<\/li>\n\n\n\n<li>Cut\u00a0<strong>\u00bd onion<\/strong>\u00a0into \u00bd-inch (1.3 cm) slices widthwise. Next, discard the bottom part of\u00a0<strong>\u00bd package enoki mushrooms<\/strong>\u00a0and tear it into smaller clusters.<\/li>\n\n\n\n<li>Cut off and discard the root ends of\u00a0<strong>\u00bd package maitake mushrooms<\/strong>\u00a0and separate the maitake bunch into\u00a02\u00a0small clusters.<\/li>\n\n\n\n<li>Cut off and discard the stems of\u00a0<strong>2 shiitake mushrooms<\/strong>. Optionally, you can cut a flower pattern on the shiitake mushroom caps: First, cut a sliver off the top of the mushroom cap by making 2 incisions in the shape of a \u201cV&#8221;. Bevel these cuts toward each other by inserting the knife at an angle.<\/li>\n\n\n\n<li>Make a second cutout in the same manner to form an &#8220;X&#8221; with the first cutout. You can keep this &#8220;X&#8221; pattern or add one or two more cutouts. <\/li>\n\n\n\n<li>Cut\u00a0<strong>\u00bd package broiled tofu (yaki dofu)<\/strong>\u00a0into smaller pieces. We usually double the tofu portion and cut one block into 6\u20138 pieces.<\/li>\n\n\n\n<li>If you\u2018d like to make flower-shaped carrots (optional), first slice\u00a0<strong>1\u00bd inches carrot<\/strong>\u00a0into \u00bc-inch (6 mm) rounds.<\/li>\n\n\n\n<li>Here, I stamp the carrot coins with a vegetable cutter into a floral shape for decoration.<\/li>\n\n\n\n<li>Rinse and drain\u00a0<strong>\u00bd package shirataki noodles<\/strong>. Cut the noodles in half. Add the shirataki noodles to boiling water to remove any odor. Once the water is boiling again, cook for 2 minutes, drain, and set aside.<\/li>\n\n\n\n<li>Place\u00a0<strong>\u00bd lb thinly sliced beef (chuck or ribeye)<\/strong>\u00a0and\u00a0<strong>suet<\/strong>\u00a0(if using) on a plate. Put all the ingredients on a big platter or bamboo tray for the dining table. I\u00a0prepared my eggs sous vide\u00a0(read the blog post) for dipping the cooked sukiyaki ingredients. I also cooked and drained\u00a0<strong>1 serving udon noodles<\/strong>\u00a0and set them aside for the final course.<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\">To Cook the Beef<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Set a portable gas cooktop at the dining table. I use this\u00a0cast-iron sukiyaki pot\u00a0that I got from MTC Kitchen (use JOC10 for 10% off) and an\u00a0Iwatani portable butane stove. Give each person a medium-sized bowl to put the cooked food from the pot.<\/li>\n\n\n\n<li>Heat the cast-iron sukiyaki pot (or any pot) on medium heat. When it\u2019s hot, add\u00a0<strong>1 Tbsp neutral oil<\/strong>\u00a0(or the suet). Then, pour in barely enough sukiyaki sauce to cover the bottom of the pot, about \u215b\u2013\u00bc inch of sauce.<\/li>\n\n\n\n<li>Place a few slices of\u00a0<strong>well-marbled beef<\/strong>\u00a0in the pot. When the bottom side of the meat is cooked, flip and cook the other side. Enjoy some (or all) of the sweet and caramelized meat now to consume this good-quality beef at its best. You can eat a few rounds of meat first or leave the meat in the pot and continue to the next step.<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\">To Enjoy with Pasteurized Raw Egg (optional)<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>How to Enjoy Sukiyaki in Japan:<\/strong>\u00a0In Japan, we prepare a raw egg for each person at the table. Everyone cracks their own egg in their individual small bowl, beats it, and dips the cooked ingredients in the egg to enjoy. While raw eggs are safe to consume in Japan, US raw eggs are not recommended for consumption unless they are pasteurized. Therefore, I pasteurize my eggs using the\u00a0sous vide method. When you get a chance in Japan, please try this traditional way to enjoy sukiyaki.<\/li>\n\n\n\n<li>If you are using\u00a0<strong>2 large eggs (50 g each w\/o shell)<\/strong>\u00a0that are pasteurized, dip the cooked beef in the beaten egg to enjoy. The salty and savory sukiyaki ingredients become mild and sweet after dipping in the egg.\u00a0<strong>If you\u2018re not using eggs, drizzle in a bit of kombu dashi to dilute the sauce<\/strong>\u00a0in the pot, to your liking; otherwise, it might taste too salty.<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\">To Cook the First Round of Sukiyaki<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Add some vegetables, tofu, mushrooms, and other ingredients (except the udon) to the pot. Pour in enough sukiyaki sauce to\u00a0<strong>partially<\/strong>\u00a0submerge the ingredients in the sauce, about one-third of the way or about \u00bc inch of sauce. If you aren\u2018t using eggs for dipping, drizzle in\u00a0<strong>a small amount<\/strong>\u00a0of kombu dashi into the pot to dilute the sauce to your liking. Bring to a gentle simmer. Then, turn down the heat and simmer until cooked through. You can add more beef now, as it cooks fast. Taste the sauce and drizzle in\u00a0<strong>a tiny bit<\/strong>\u00a0of dashi or water if it\u2018s getting too salty.<\/li>\n\n\n\n<li>Transfer some of the cooked ingredients to the individual bowls and enjoy the first round of sukiyaki. Taste the food and adjust the seasoning in the pot as needed; drizzle in a bit of dashi or water if it\u2018s too salty or add a few drops of sukiyaki sauce if it needs more seasoning.\u00a0<strong>Tip:<\/strong>\u00a0Adjusting the seasoning as you go is a normal part of cooking and enjoying Sukiyaki.<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\">To Cook the Second and Third (Optional) Rounds<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>When there is less cooked food in the pot, portion what\u2018s left into the individual bowls. Then, start cooking the second round by adding more ingredients to the pot (repeat the previous step). While it&#8217;s cooking, you can continue to eat the rest of the first round of sukiyaki or any side dishes. Eventually, you can cook a third round to finish any remaining uncooked ingredients.\u00a0<strong>Tip:<\/strong>\u00a0Continue to adjust the broth seasoning. If your sukiyaki sauce runs out, add soy sauce and sugar to the broth in a pinch. If your dashi runs out, use water instead.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">To Enjoy the Finishing Course (Shime)<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>We usually end the sukiyaki meal with a final course&nbsp;<em>(shime)<\/em>&nbsp;of udon. When most of the ingredients have disappeared, add the cooked udon noodles to the remaining broth in the sukiyaki pot. Heat through and enjoy.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS\u00a0 For the Sauce (yields roughly&nbsp;1\u2153&nbsp;cups) For the Sukiyaki For Serving For the&nbsp;Shime&nbsp;Finishing Course INSTRUCTIONS&nbsp; To Make the Kombu Dashi and Sukiyaki Sauce To Prepare the Sukiyaki Ingredients To Cook the Beef To Enjoy with Pasteurized Raw Egg (optional) To Cook the First Round of Sukiyaki To Cook the Second and Third (Optional) Rounds To [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5832,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[220],"tags":[],"class_list":["post-5831","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vegetable"],"jetpack_featured_media_url":"https:\/\/saad.appscodestudio.com\/wp-content\/uploads\/2023\/10\/Sukiyaki.jpg","_links":{"self":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/5831","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/comments?post=5831"}],"version-history":[{"count":1,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/5831\/revisions"}],"predecessor-version":[{"id":5833,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/5831\/revisions\/5833"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media\/5832"}],"wp:attachment":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media?parent=5831"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/categories?post=5831"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/tags?post=5831"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}