Sukiyaki #JapaneseRecipesWorldwide

Sukiyaki

Ingredients:

1 lbs well-marbled beef, such as rib eye Hakusai
1 package of firm tofu
1 package of shirataki noodles
6 fresh or reconstituted shiitake mushrooms
1 Tokyo negi or 1 onion, cut into ¼ slices
2 tbs soy sauce
2 tbs sake
1 tbs sugar
4 raw eggs (optional)

Procedures:

1) Cut the meat against the grain into 1/8 thin slices. This is easier to do when the meat is partially frozen. Japanese markets sell beef pre-sliced. Ask you butcher to do it for you. Arrange the slices attractively on a platter. Arrange the tofu, shirataki noodles and vegetables on another platter.

2) Heat the skillet and pour the vegetable oil. Sear some of the beef slices and onion slices. Add the cooking liquid and then add the vegetables and tofu as you like. The idea for tabletop cooking is to cook only what you can eat, and then cook some more. If you are preparing the sukiyaki on the stovetop, first sear the meat and add the rest of the ingredients, starting with the onion and harder parts of the hakusai, followed the softer items. Pour the sauce as needed, and when everything is cooked, bring to the table.

3) The diners serve themselves, using small bowls, each with a raw egg that they beat themselves. Take the meat and vegetables out of the pot and dip in the egg, and enjoy. Rice is normally served at the end of the meal, with pickles, some people like eating rice with sukiyaki.

4) Any leftover sukiyaki can be heated up and served over hot rice. Like stew, the flavors seem to improve with time.

5) Serves 4

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Korroke and PorkTonkatsu #JapaneseRecipesWorldwide

Korroke and Pork Tonkatsu

You can substitute pork with chicken breast. You can put your ideas into use with the croquettes.

Ingredients:

2 lbs potatoes, peeled, cut into pieces
1 carrot, cut into small dice
1 onion, diced
½ cup peas (optional)
4 slices of pork tenderloin
½ cup flour
1 egg, loosely mixed
1 cup panko (Japanese bread crumbs)
Safflower oil for frying

Serving:

½ cabbage, shredded (or sliced thinly)
Tonkatsu sauce
Japanese mayonnaise (optional)
Neri-karashi (optional)

Procedures:

1) Boil the potatoes until tender. While they are boiling, sauté the onions and carrots in oil until tender. Drain & mash the potatoes. Add the cooked vegetables and peas (if using) to the mashed potatoes, seasoning to taste with salt and pepper. The seasoning should be light because the korroke will be served with sauce. When the mixture is cool enough to handle, form into ovals, 3” x 3” x 1” thick. This can be done ahead of time and kept in the fridge until the party.

2) Place the flour, egg and panko in 3 separate wide bowls. Coat each korroke and slice of pork in flour and pat off the excess. Repeat with the remaining korroke and slices. Next, dip the flour-coated slices in the egg, coating each piece fully, and then immediately coat with panko. Squeeze the cutlets/korroke gently, shaking off any extra crumbs, and place on platters.

3) Heat safflower oil to a high heat, and fry the cutlets and korroke, 2 or 3 at a time, for 3 minutes, or until they turn golden brown. Cover the bottom of a baking pan with paper towels, and stack them vertically so the oil drains and they don’t steam and lose their crispiness. Serve immediately with lots of shredded cabbage, miso soup (preferably ton-jiru) and rice.

4) Have the sauce & condiments ready at the table. Some people like mixing neri-karashi, mayo (or even ketchup) with their tonkatsu sauce, and some like adding mayo as well as sauce on their korroke. The shredded cabbage can also be served with tonkatsu sauce or some type of Japanese dressing.

5) Serves 4

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:OFW: THIS IS MY LIFE AND STORY Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.