It's quite strange....or maybe not. Since our return from Japan, the Missus has been wanting me to make Japanese food. Some things, like Nishime are a pain. The Missus has requested Sukiyaki the last two weekends.......not super hard; a bit of prep. I was taught to make it a certain way and I still stick my guns...if you get Sukiyaki for less than $15-25 pp, it's not going to be very good.
Anyway, I really wasn't going to do this post, but Frankie needed some emergency dental surgery, so I've been kind of preoccupied this weekend. So how about something short and sweet like this? It's still the same as what I posted on in 2006....some things just don't need to be changed.
It's about understanding all the facets, the prep, how flavors work, and timing. I always make the sauce; the Warishita, the night before.
1/2 Cup Soy Sauce 3/4 Cup Mirin 1/2 Cup Sugar 1/4 Cup Water 1/4 Sake 1/4 tsp Dashi No Moto(optional) 1 clove garlic smashed (optional)
Combine Warishita ingredients(except for dashi no moto) and bring to a boil while stirring, turn down heat and simmer for 3-5 minutes to burn off alcohol. Remove from heat and add dashi no moto, if desired. Remove from heat and cool. Let the sauce "rest" at least 20 minutes, or over night.
Nowadays, I always make a double recipe. The Missus will occasionally ask me to change the recipe and I do....knowing perfectly well She'll say to change it back the next time. The warishita may seem sweet, but the flavors of the meat and other ingredients will buffer that. The flavor of the tofu is not the same without that much mirin.
1 lb Thin cut rib eye or sirloin 2 Medium Round Onions sliced 2 Packages Shirataki(Yam Noodles), open packages and place in a colander. Pour boiling water over Shirataki to remove the "smell". 1 Block Tofu drained well - I wrap a paper towel around the block of tofu to drain then place a plate on it for a few minutes, and cut into 1 inch cubes 1 Can Bamboo Shoots - If the smell bothers you, pour boiling water over Bamboo Shoots, drain, then cut into slices lengthwise. 8-10 Fresh Shiitake Mushrooms 1 Bunch Enoki Mushrooms (optional) 2 Bunches Watercress, or 1 bunch Shingiku (Edible Garland Chrysanthemum) 1 Bunch Green Onions(green parts only), cut into 1 inch lengths 4-6 Eggs or quail eggs
1. Lightly oil the bottom of a Tetsunabe (Iron Pot),do not use a donabe(earthenware pot). You can also use a large heavy bottom skillet. Place on a tabletop stove.
2. Arrange items in a single layer on the bottom of the skillet.
3. Heat skillet over medium heat. Pour half of the Warishita over ingredients covering the meat.
4. Bring to a boil, then reduce to a simmer and cook for 3-5 minutes.
5. Add ingredients and sauce as they are depleted.
6. If you desire, pick out ingredients and dip them in lightly beaten egg right before eating.
Quail eggs seem to work well for us nowadays.....
Oh and we even tried out that Wagyu from Japan in addition to our wagyu sirloin. We have a marble slate that we often use to keep meat cold for grilling and such.
We just dipped this into the warishita as it boiled....not too long or it'll disintergrate.
And as before, I take inspiration in one of the few items I still have from my Mother. This little booklet was published before I was born and has such charming little sections as how to properly wrap your obi, 'The Japanese Smile", flower arranging, the furoshiki, New Years customs....quite a bit for a tiny 69 page booklet. It was written by "Fumiko"....just one name.
As for when it was published....I'd say before 1959....
Definitely before I was born....... The recipes are dated, which means it was based on what was available in Hawaii at that time....mirin for instance, was very hard to get. Anyway, just flipping the pages gives me inspiration....it's part of my roots, my heritage.
As for Sukiyaki, it's all in the prep and presentation....I've made it for 2 and a few years back for 30, it's all the same. If you haven't made this, I hope you give it a try...
Thanks for reading!