Sukiyaki!

• 12/08/2008 - 00:00
• Author: Inuchan
• Japanese Cooking
• 0 Comments
• Read in IT

New week, new recipe! =) Today I'd like to teach you how to prepare Sukiyaki! (the famous "stew")

    

Preparation time: 60 minutes
Cooking time: 15 minutes
Difficulty: Difficult
Approximately 6 servings

Measure units: Cup = 0.5 pint, Spoon = 0.7 ozs, teaspoon = 0.16 ozs

Let's start with the ingredients.

FOR THE SUKIYAKI:

• 1 lb of beef tenderloin, partially frozen
• 3 little skinned white onions
• 5 skinned spring onions
• 1 big skinned carrot
• 0.9 lb of champignon mushrooms without stalks
• 1/2 chinese cabbage (you can find it in specialy stores)
• 3,5 ozs of solid Tofu
• 8 ozs of dripped canned bamboo shoots
• 2 cup of soia shoots
• 3,5 ozs of japanese noodle for sukiyaki (*1)
• 6 eggs (1 egg at person)

FOR THE SAUCE:

• 1/3 Cup of japanese soy sauce
• 1/ Cup of light beef bouillon
• 1/4 cup of sakè
• 1/4 of mirin
• 2 sugar spoon
• 1/4 cup of oilseed

How to prepare?

1- Using a very sharp knife, cut into thin slices the partially frozen tenderloin, then lay them in a decorative way on a tray or on a platter leaving space for the tofu, the noodles and the vegetables.
Cover the slices of tenderloin and leave them in the tray in the fridge, then you can prepare the other ingredients.

2- Cut the onions in 6 clove. Take the spring onions and cut into slices the white part, then cut the green stalk in pieces 1.57 inch long. Trash the remaining bits.
Cut the carrot in pieces the size of a match and as long as the spring onion pieces.
Clean the mushrooms with a towel and cut them in 2 pieces. Then take the cabbage and, removing the stalk and the more leathery leaves, cut it in small pieces.
Cut the tofu in small cubes of 0.78 inch length.

Now you can remove the soy shoot extremities and cut the bamboo shoots like the carrot and spring onions.
Open the fridge and take the plate with the meat and lay the vegetables on as you wish.

3- Boil the noodles 2 or 5 minutes; don't overcook them or they will melt! Drip them well, then using scissors cut them in pieces long 2 inch, so they can easily be taken with the chopsticks.
Lay the noodles on the tray or platter next the meat, the vegetable and the tofu.

4- For the sauce: In a little bowl, mix the soy sauce, the beef bouillon, the sakè, the mirin, and the sugar, mixing until the last is melted.

5- Just before serving, heat a big pan or a hot plate if you want to cook the sukiyaki directly on the table, then brush with little oilseed. When the hot plate is very hot, take 1/3 of the onions, spring onions, carrots, mushrooms, cabbage, bamboo and soy shoots and the tofu, then cook for just 2 minutes turning continously and leaving as much space betheen them as possible. Then move the vegetables on the other side of the hot plate.
Add 1/3 of the soy shoots and the noodles, turning for just 1 minute then move them next to the other ingredients.
Put 1/3 of the meat on a single layer then cook for just 30 seconds on each side, taking care not to overcook.

With a spoon, pour a little sauce over and distribute it over the meat until it is well colored

Lower the flame and, just before serving, add all the other ingredients turning gently. (*2)

6- The Sukiyaki should be served directly from the pan or the hot plate at the center of the table. Everyone will open an egg in his bowl, wisk using the chopsticks, then will sop up into it a piece of sukiyaki taken from the pan or the hot plate with his chopstick.

7- Then you'll be ready for a second round, put on the flame again the pan and repeate the same sequence. Once every ingredient will be eaten, you still can dress the rice with the delicious and fragrant sauce remaining in the pan. (*3)

The final plate should be like this:

Buon appetito! =)

For other informations and to know how to cook it at his best, read this: Sukiyaki: come si cucina e si mangia

Note:

*1 - Normally, for the sukiyaki you can use 2 tipe of nodle: the harusame, white noodle but very thin, almost transparent, similar to the chinese ones, that you can use as substitutes; and the Shiratake, transparent, with a gelatinous consistency, which came from the root of a plant called "devil's tongue". You can find bot in specialised asian market.

*2- You can grill the meat and the vegetable in little portions to avoid overcooking! You can follow the recipe until point 4, 2 hours before the rest. Be sure to have alla the necessary befor you start the cooking process!

*3- Someone prefer to take the sukiyaki with the rice, although this is not the tradition.