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Posts Tagged ‘Pot’

Sukiyaki

Recipe Sukiyaki


First:

Cut the slices of beef into half length and chill in the refrigerator until ready to cook.

Parboil ito-konnyaku (devil’s tongue noodles) in ample boiling water and drain in a sieve. When it cools, cut into easy-to-eat lengths.

Cut grilled tofu into eight pieces.

Peel onion, cut lengthwise, then slice crosswise into 1cm(0.4 inch) wide strips.

Cut Japanese leeks and scallions diagonally into 1cm(0.4 inch) widths.

Tear off the woody part of shungiku (garland chrysanthemum) and cut leaves into same length.

Chop off the root of enokidake mushroom over the plastic package. Pour water inside the package and wash enokidake by rubbing gently. Shake off water and separate into smaller clusters.

Chop off the hard tip of the stem of fresh shiitake mushroom and wipe dust off caps with a well-wrung damp cloth. Cut decorative slashes in a cross shape over the caps. (Slice the larger ones into half.)

Reconstitute fu (dry gluten) in water and squeeze out water.


Second:
Arrange all cut vegetables on a large dish. Crack raw eggs in each dipping bowl.

Heat a piece of beef suet in the sukiyaki skillet and evenly grease. First spread beef slices in the skillet enough for everyone present. Then quickly add sugar, sake, soy sauce and a dash of shichimi-togarashi (Japanese seven-spice pepper) to season the beef. Flip the beef to brown both sides. Serve beef slice in each person’s dipping bowl. Dip the beef in beaten raw egg and enjoy.

These first slices of beef cooked in the primary sweet soy sauce flavor has a rich taste you can enjoy only once at the beginning. So savor it!


Put in other vegetables and ingredients and simmer. Adjust the taste with as you like. Start eating the ingredients that cook first and move on to others as they cook. Dip in raw egg when you eat. When you are more or less done with the food in the skillet, add water to slightly thin the sauce, then add udon noodles. Simmer for a while and serve.

Simmered Tofu

Recipe Simmered Tofu


First:

Lightly rinse silk tofu in water and cut into large cubes.

Wash hakusai (Chinese cabbage) and cut into bite-sized pieces.

Chop off the root of seri (water dropwort) and wash thoroughly. Cut into bite-size lengths.

Peel carrot, slice thinly and cut out using a cookie cutter.

Trim off the hard tip of the stem of fresh shiitake mushroom. Remove the stem and tear into narrow strips. Wipe dust off caps with a well-wrung damp cloth and make decorative slashes in a cross-shape over the top of caps.

Wash enoki mushroom and trim the hard root clusters. Tear apart into smaller clusters.

“To make :

Grate daikon radish and drain in a sieve. Squeeze lightly to remove excess water and blend with ichimi-togarashi (Japanese red chili pepper flakes).”

Wipe konbu kelp with a well-wrung damp cloth to clean.

Mix ingredients for .

After juice is squeezed from yuzu citron, pour boiling water over it, put it in a muslin or netted pouch for a hot citron bath. Enjoy it twice relaxing with yuzu’s delicate aroma.

Heat ingredients for in a saucepan and bring to a boil. Turn off the heat and strain using a paper towel or the like.

Remaining mixed with chopped konbu kelp can be stored in a glass bottle in the refrigerator, to use as tosa-joyu (sweet soy-based dip for sashimi), and also as seasoning to cook simmered foods.


Second:
Put konbu kelp and water in a donabe (ceramic pot) and place over heat. When small bubbles appear around konbu kelp, add salt and sake.

Add silk tofu and cook until warm, scoop it into a serving bowl. Add vegetables in the pot and eat them as they cook.

“It’s tasty to eat cotton tofu dipped in with chopped scallions, white sesami seeds, grated ginger and shredded nori seaweed.

It’s also good to taste with soy sauce blended with nikiri-sake (boiled sake), and bonito threads. Nikiri-sake is Japanese sake that is heated to allow alcohol to evaporate.

Vegetables go well with with chopped scallions and momiji-oroshi (grated radish blended with red chili pepper). Use the broth in the pot to thin down the dipping sauce to suit your taste!”

Chanko-Nabe (Sumo-Style Chicken and Vegetable Hot Pot )

Recipe Chanko-Nabe (Sumo-Style Chicken and Vegetable Hot Pot )


First:

Cut chicken into bite-size pieces.
Quickly parboil chicken liver in boiling water. Then rinse with water, and cut into bite-size pieces.

Wash hakusai (Chinese cabbage) and cut into bite-size pieces.

Chop off the root of the greens (we are using mibuna greens here), wash thoroughly, and cut into bite-sized pieces.

Cut long white leek diagonally.

Scrub the dirt off burdock root in water. Shave into slightly thick slices, as if sharpening a pencil with a knife. Then soak in water.

Peel carrot, slice thinly and cut out using cookie cutters.

Parboil musubi konnyaku (devil’s tongue threads bound together in a knot ) in boiling water to remove the strong smell, then drain in a sieve.

Cut cotton tofu into eight pieces.

Blanch aburaage (thin deep-fried sliced tofu) with boiling water to drain excess oil, then cut into bite-size pieces. Rinse fish-paste products with boiling water to drain excess oil on the surface.

Put dashi broth in a saucepan, add and bring to a boil. Turn off the heat.


Second:
Put all the ingredients in a pot, placing those that cook slowly in the bottom, and pour the seasoned dashi broth over the ingredients to fill 60-70% of the pot. Close the lid and heat. Arrange remaining ingredients that do not fit in the pot on a large plate.

When it comes to a boil, open the lid and put cooked ingredients with the soup in a serving bowl. Sprinkle over ingredients in serving bowl. Start eating the ingredients in the order as they cook, serving directly from the pot. Add more dashi broth and ingredients in the pot as necessary.

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