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oritsu_luvI have a cookbook (in Japanese) called Atsu!Atsu Ninki no Nabemono 101 (Hot!Hot! 101 Popular Hot Pots)
which I have yet to make anything from, but which strikes me as perfect for the coming winter.
I've been dying for sukiyaki ever since I bought it. It's perfect for a cold winter night with friends!
Here's the recipes for both Kansai and Kanto Style Sukiyaki.
Kansai Style Sukiyaki
Ingredients:
Thinly Sliced Beef...400 g
Shirataki...1 package
Grilled Tofu...1 block
Shiitake Mushrooms...100 g
Shungiku...1 bundle
Leaks...2
Tallow...Enough
Vegetable Oil...
Sugar, Sake, Mirin...4 Tablespoon each
Soy Sauce...1/2 cup
Egg (Optional)...4
Directions:
1) Cut the beef into 5-6 cm pieces, peel them off one by one and then place them back together on a plate with chopsticks. Slice the shirataki into bite-size legnths, parboil and drain the water. Cut the tofu into 1 cm chunks, slice the stems off the shiitake. Cut off the hard stem of the shungiku, and slice the leaks diagonally. Arrange everything nicely on a large plate.
2) Heat the sukiyaki pan, pour in some oil, cook the beef little by little. Once the meat changes color, put in the shirataki.
3) Once the fat as seeped into the shirataki, pour in a little sugar. You'll put in the ingredients as you want to eat them, so just pour in some sugar each time you add new ingredients.
4) Put in the ingredients and once the sugar has melted, pour in some water, and season with soy sauce, sake and mirin.
5) Put in the ingredients you want to eat, make sure things to don't burn and eat the food as it cooks. You can stir in a beaten egg if you want.
Kanto Style Sukiyaki
Ingredients:
Thinly Sliced Beef...400 g
Shirataki...1 package
Grilled Tofu...1 block
Shiitake Mushrooms...100 g
Shungiku...1 bundle
Leaks...2
Tallow...Enough
Vegetable Oil...
'Warishita'
Sugar, Sake, Mirin...4 Tablespoon each
Soy Sauce...1/2 cup
Water...1 1/2 cups
Egg (Optional)...4
Directions:
1)Prepare the ingredients as for Kansai Style Sukiyaki.
2) In a small pan, combine the ingredients for warishita and water, and bring to a boil, then melt the sugar in. Let cool, and transfer to something that's easy to pour.
3) Heat the sukiyaki pan, pour in some oil, melt the tallow. Add 1/3 of 2) and bring to a boil. Add the meat little by little and let it cook. Add the other ingredients, along with some warishita and let them cook. Eat as they cook, adding egg if desired.
Note: Tallow is a rendered form of beef or mutton fat, processed from suet. Shirataki are very low carbohydrate, low calorie, thin, translucent, gelatinous traditional Japanese noodles made from the konjac plant. Shungiku is a green plant.
which I have yet to make anything from, but which strikes me as perfect for the coming winter.
I've been dying for sukiyaki ever since I bought it. It's perfect for a cold winter night with friends!
Here's the recipes for both Kansai and Kanto Style Sukiyaki.
Kansai Style Sukiyaki
Ingredients:
Thinly Sliced Beef...400 g
Shirataki...1 package
Grilled Tofu...1 block
Shiitake Mushrooms...100 g
Shungiku...1 bundle
Leaks...2
Tallow...Enough
Vegetable Oil...
Sugar, Sake, Mirin...4 Tablespoon each
Soy Sauce...1/2 cup
Egg (Optional)...4
Directions:
1) Cut the beef into 5-6 cm pieces, peel them off one by one and then place them back together on a plate with chopsticks. Slice the shirataki into bite-size legnths, parboil and drain the water. Cut the tofu into 1 cm chunks, slice the stems off the shiitake. Cut off the hard stem of the shungiku, and slice the leaks diagonally. Arrange everything nicely on a large plate.
2) Heat the sukiyaki pan, pour in some oil, cook the beef little by little. Once the meat changes color, put in the shirataki.
3) Once the fat as seeped into the shirataki, pour in a little sugar. You'll put in the ingredients as you want to eat them, so just pour in some sugar each time you add new ingredients.
4) Put in the ingredients and once the sugar has melted, pour in some water, and season with soy sauce, sake and mirin.
5) Put in the ingredients you want to eat, make sure things to don't burn and eat the food as it cooks. You can stir in a beaten egg if you want.
Kanto Style Sukiyaki
Ingredients:
Thinly Sliced Beef...400 g
Shirataki...1 package
Grilled Tofu...1 block
Shiitake Mushrooms...100 g
Shungiku...1 bundle
Leaks...2
Tallow...Enough
Vegetable Oil...
'Warishita'
Sugar, Sake, Mirin...4 Tablespoon each
Soy Sauce...1/2 cup
Water...1 1/2 cups
Egg (Optional)...4
Directions:
1)Prepare the ingredients as for Kansai Style Sukiyaki.
2) In a small pan, combine the ingredients for warishita and water, and bring to a boil, then melt the sugar in. Let cool, and transfer to something that's easy to pour.
3) Heat the sukiyaki pan, pour in some oil, melt the tallow. Add 1/3 of 2) and bring to a boil. Add the meat little by little and let it cook. Add the other ingredients, along with some warishita and let them cook. Eat as they cook, adding egg if desired.
Note: Tallow is a rendered form of beef or mutton fat, processed from suet. Shirataki are very low carbohydrate, low calorie, thin, translucent, gelatinous traditional Japanese noodles made from the konjac plant. Shungiku is a green plant.
