Delicious Beef Sukiyaki (Authentic Homemade Traditional Japanese Nabe Hot Pot) Recipe - Video Recipe

Sukiyaki is traditional and popular Japanese hot pot (nabemono) cooked with thinly sliced beef and some vegetables in soy based broth. It is usually cooked at the table and dipped into beaten fresh raw eggs to eat.

http://www.youtube.com/watch?v=ULYEbhdC52E

Of course, you can make it with chicken or pork but beef is the best!

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Sukiyaki (Japanese Nabe Hot Pot)

Difficulty: Easy
Time: 30min
Number of servings: 4

Ingredients:
400g (0.8lb.) thinly sliced beef
1 yaki-dofu (grilled tofu)
8 musubi shirataki (bundles of translucent konnyaku noodles)
4 shiitake mushroom
3 long green onion
1 chikuwabu (chikuwa shaped dumpling)
200g (0.4lb.) shungiku (garland chrysanthemum)
beef fat (or cooking oil)
warishita (sukiyaki sauce) seasonings
* 100cc kombu broth (or water)
* 100cc sake
* 100cc mirin (sweet sake)
* 100cc soy sauce
* 3-4 tbsp. sugar
udon noodles if desired
fresh raw eggs if desired

Directions:
1. Cut yaki-dofu into bite sized pieces. Boil musubi shirataki 2-3 minutes in order to remove dirt. Remove stems and decorative cut shiitake mushrooms. Slice long green onion diagonally into 7cm (2.5inches) pieces. Cut chikuwabu diagonally into bite-sized pieces. Separate shungiku leaves and stalks, cut leaves into bite-sized pieces and cut stalks diagonally.
2. Melt beef fat in Nabe (large casserole pan) and move around to oil the entire base. Cook few slices of long green onion, shiitake scraps, and shungiku stalks, add beef, sprinkle a bit of sugar and sake from warishita seasonings, cover and steam until half-cooked (about 3 minutes on medium). Then remove the beef and set aside.
3. Add the rest of warishita (sukiyaki sauce) seasonings and vegetables, and simmer until almost done (about 5 minutes on medium). Then put back the beef and simmer until everything is done (about 5 minutes on medium). If desired, dip sukiyaki into beaten fresh raw eggs to eat!

You can add udon if desired. It goes great with Sukiyaki!

The next day, you can simmer the leftover broth with beaten eggs and make rice bowls. yummy!!!

レシピ（日本語）
http://cooklabo.blogspot.jp/2012/03/blog-post_22.html
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I don't like raw egg, though...

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Nanakusagayu (Seven Herbs Rice Porridge / Congee) - Video Recipe

Nanakusagayu is the seven herbs rice porridge that we eat in the morning of January 7th to bring longevity and health. Perfect for your stomach after a big meal ;)

Nanakusa (seven herbs):
- Seri (water dropwort, Oenanthe javanica)
- Nazuna (shepherd's purse)
- Gogyō (cudweed, gnaphalium affine)
- Hakobera (chickweed, stellaria media)
- Hotokenoza (nipplewort, lapsana apogonoides)
- Suzuna (turnip)
- Suzushiro (Daikon)


https://www.youtube.com/watch?v=ubUUTjRz6iY

If you live overseas, you can get freeze-dry ones! OR, you can only use daikon radish or whatever ingredients you like to cook this porridge!

Freeze-Dry Seven Herbs (春の七草フリーズドライセット)
http://amzn.to/2ERMAzI



How to Cook Rice Porridge using Uncooked Rice:
https://www.youtube.com/watch?v=je1rwKDMpJk

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Nanakusagayu (Seven Herbs Rice Porridge)

Difficulty: Very Easy
Time: 10min
Number of servings: 2

Ingredients:
70g Nanakusa (seven herbs)
250g (8.8oz.) cooked white rice (Japanese short-grain rice)
500ml water
a pinch of salt

Directions:
1. Wash Nanakusa. Lightly boil, then drain.
2. Cut off the roots of Nanakusa, and chop the rest into small pieces.
3. Lightly wash the cooked Japanese rice if you do not want a gooey texture. Don't wash if you like a thick porridge.
4. Bring the water to a boil, then add the rice. Add the Nanakusa, and lightly season with salt to finish.

Add toasted Mochi (rice cake) if you like! Mochi goes great with the porridge and fills your stomach ;)

レシピ（日本語）
http://cooklabo.blogspot.jp/2012/01/blog-post_11.html
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Katsu Curry - Video Recipe

Katsu Curry (we call it Katsu Kare) is Japanese curry and rice with Tonkatsu. I received many requests for this recipe, so I finally cooked it :D


http://www.youtube.com/watch?v=mtQ58knNt2U

Instead making regular Tonkatsu, I made it with cheese in between. Yummy :)



I hope you all like it!!!

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Katsu Curry

Difficulty: Medium
Time: 45min
Number of servings: 6

Ingredients:
((Cheese Tonkatsu))
12 thinly sliced pork for Shogayaki (ginger pork)
2 slices of cheese
salt and cracked black pepper
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for frying
((Katsu Curry and Rice))
6 Tonkatsu
150g (5.3oz.) thinly sliced pork
300g (10.5oz.) onion
250g (8.8oz.) potato
120g (4.2oz.) carrot
850cc water
115g (4.4oz.) House Vermont Curry (medium hot) *Japanese curry roux
1 tbsp. cooking oil
6 servings steamed Japanese white rice
Fukujinzuke (relish for Japanese curry) if preferred
parsley flakes

Directions:
((Cheese Tonkatsu))
1. Cut each sliced cheese into three. Sandwich the cheese with 2 slices of pork for each Tonkatsu and season both sides with salt and pepper.
2. Flour the pork lightly, dip in beaten egg, then coat with Panko. Use one hand for coating flour and Panko, and use the other to dip in egg to keep one of your hands dry.
3. Fry them in oil at 170C (340F) until cooked golden brown. (Turn the pork over to cook evenly.) Remove the Tonkatsu from the oil and drain.
((Katsu Curry and Rice))
1. Use House Vermont Curry (medium hot) or you can substitute it with any other Japanese curry roux!
2. Cut thinly sliced pork into bite size pieces. Slice onion. Cut potato and carrot into bite-size pieces.
3. Heat cooking oil in a large stew pot, saute the sliced onion over medium heat until it softens. Then add the pork.
4. When pork is cooked, add potato and carrot, add 850cc water, bring to a boil, skim the scum, cover, and turn the heat down to low and cook for about 15 minutes. (You can add a consomme cube and/or laurel leave if you prefer.)
5. Turn off the heat, add House Vermont Curry (medium hot) curry roux, and mix well until completely melted. Then put on the heat and simmer for about 7 minutes until thickened.
6. Cut Tonkatsu into bite size pieces.
7. Serve curry on a hot bed of rice and Tonkatsu pieces, sprinkle parsley flakes, and garnish with Fukujinzuke if desired.

↓レシピ（日本語）
http://cooklabo.blogspot.com/2011/08/blog-post_23.html
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Thank you for watching!!!
I am really happy to hear when people say they like it :)

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Beef Beer Curry and Rice - Video Recipe

Another video is up :)


http://www.youtube.com/watch?v=6nusdJYSErw

In Japan, we use "curry roux" to make curry and rice. There are many different kinds of curry roux. In my tutorial, I used Golden Curry (Medium-Spicy) by S&B. It is made with 35 different spices which gives amazing oriental flavor to your curry!!! Also, it went perfect with KIRIN Ichibanshibori (beer)!!!

Try out!!! I hope you like it :D



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Beef Beer Curry and Rice

Difficulty: Easy
Time: 45min
Number of servings: 5

Ingredients:
200g (7oz.) thinly sliced beef
200g (7oz.) onion
200g (7oz.) shimeji mushrooms
200g (7oz.) frozen edamame beans in pods
600cc water
200cc KIRIN Ichibanshibori (beer)
110g (3.8oz.) S&B Golden Curry (medium-spicy) *Japanese curry roux
1 tbsp. cooking oil
5 servings steamed Japanese white rice
grape tomatoes if desired

Directions:
1. Use Golden Curry (medium-spicy) or you can substitute it with any other Japanese curry roux!
2. Cut thinly sliced beef into bite size pieces. Slice onion. Remove tough base of shimeji mushroom and break into bite-sized chunks. Thaw and remove the edamame beans from the pods.
3. Heat cooking oil in a large stew pot, saute the sliced onion over medium heat until it softens. Then add the beef and shimeji mushrooms and saute together.
4. When mushrooms get soft, add 600cc water, bring to a boil, skim the scum, add 200cc beer, and turn the heat down to medium-low and cook for about 15 minutes.
5. Turn off the heat, add Golden Curry (medium-spicy) curry roux, and mix well until completely melted. Then put on the heat and simmer for about 7 minutes until thickened.
6. Add edamame beans, stir, and cook 3 more minutes.
7. Serve on a hot bed of rice, garnish with grape tomatoes if desired.

My original recipe in Japanese is here.
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Have fun cooking!

P.S. can't believe half the year has passed already!!!

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Onion Potato Miso Soup - Video Recipe

Another video recipe is up!

I asked my darling what kind of miso soup he wants to eat and he said "onion potato", and yes, my mom cooks this miso soup, too! I think these are pretty popular Japanese miso soup ingredients. I added bacon which gives rich and delicious flavor!!! Please try out :D


http://www.youtube.com/watch?v=NVJmpyTZOU8



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Onion Potato Miso Soup

Difficulty: Easy
Time: 20min
Number of servings: 4

Ingredients:
200g (7oz.) potato
100g (3.5oz.) onion
2 bacon strip
3g (0.1oz.) dried wakame seaweed
4 cups (800cc) water
1 tsp. dashi powder
3 tbsp. miso

Directions:
1. Slice potato in half or quarter-rounds. Slice the onion. Cut bacon into thin strips.
2. In Nabe (large casserole), put the water, 1/2 tsp. dashi powder, sliced potato and onion, and bring to boil.
3. Skim the scum (foam), then cover and cook for about 7 minutes on low heat until potato is done.
4. Add bacon, dilute miso in 1/2 cup soup broth and add to the soup, and then add another 1/2 tsp. dashi powder to give a dashi flavor.
5. Add dried wakame seaweed and cook for about 3 minutes.
6. Serve immediately and enjoy!
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Enjoy :D

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Sukiyaki

Hello. It is raining today. The forecast said this gloomy weather will last till next week. Too bad...

Yesterday, I cooked sukiyaki using the beef I won. It was really delicious!!!

Anyway, I have a very bad fortune today. This morning, my braces broke, I forgot my cell, the train delayed for 15 min, I heared that my cake I sent for the submission was hard when it arrived, and I lost the yodoran contest, which I really wanted to win. I somehow felt I'm gonna lose, because there is a certain rule that the same person won't win in a row... but kind of shocking if you make an effort, you know!!!

Hope the rest of my day ends peacefully :(

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Sukiyaki

Difficulty: Easy
Time: 30min
Number of servings: 3-4

Ingredients:
400g (0.8lb.) thinly sliced beef
1 yaki-dofu (grilled tofu)
8 musubi shirataki (bundles of translucent konnyaku noodles)
6 shitake mushroom
2-3 long green onion
1 nama-fu (fu is made from wheat gluten which absorbs the broth)
200g (0.4lb.) shungiku (garland chrysanthemum)
beef fat (or cooking oil)
1 cup (200cc) warishita (commercially available sukiyaki sauce)
fresh raw eggs if desired

Quick recipe for "warishita": 1/3cup sake, 1/3cup mirin, 1/2 cup soysauce, 3tbsp sugar, 1/2cup dashi broth.

Directions:
1. Cut yaki-dofu into bite sized pieces. Boil musubi shirataki 2-3 minutes in order to skim the scum. Remove stems and cut shitake mushrooms into half. Cut long green onion into 7cm (2.5inches) slices on the diagonal. Cut nama-fu into bite sized pieces. Cut shungiku into half.

2. Melt beef fat in Nabe (large casserole) and move around to oil the entire base. Cook few slices of long green onion, add beef, cover and steam until half-cooked. Then remove the beef and set aside.

3. Add vegetables and "warishita", and simmer until half-tender. Then put back the beef and simmer until everything is done.



If desired, serve with beaten fresh raw eggs.

My original recipe in Japanese is here.
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We dip sukiyaki into beaten fresh raw eggs to eat!
I don't like raw eggs, though...

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Nanakusagayu (Seven-Herb Rice Porridge)

Nanakusagayu is the seven-herb rice porridge that we eat in the morning of January 7th to bring longevity and health.

Below are the nanakusa (seven herbs):
- Seri (water dropwort, Oenanthe javanica)
- Nazuna (shepherd's purse)
- Gogyō (cudweed, gnaphalium affine)
- Hakobera (chickweed, stellaria media)
- Hotokenoza (nipplewort, lapsana apogonoides)
- Suzuna (turnip)
- Suzushiro (Daikon)

This morning we had it for breakfast. Every year, I cook it at the night of 1/7 because those herbs go on sale after work, but this year I bought them at the regular price to keep the tradition!

However, my boyfriend had a new year's party last night and he e-mailed me this morning that he couldn't come home. I was so shocked and told him that I wouldn't cook at night and then he came home immediately. Whew...

What a busy morning! I think I am done for today. Ha-ha!

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Nanakusagayu (Seven-Herb Rice Porridge)

Difficulty: Very Easy
Time: 10min
Number of servings: 2

Ingredients:
70g nanakusa (seven herbs)
250g (8.8oz.) cooked white rice (Japanese short-grain rice)
5cm dried kelp (or a pinch of kelp dashi powder is OK)
450cc water
2 mochi (Japanese rice cake) if desired
a pinch of salt

Directions:
1. Wash nanakusa.





2. Lightly boil nanakusa, cut roots, and chop.




3. Combine the water and kelp in a large pot. Bring the water to a boil.




4. When kelp softens, add the cooked white rice.




5. Add nanakusa and lightly season with salt.




6. Toast mochi. If desired.





7. Quickly place the toasted mochi in individual soup bowls and pour 5. over the top.




Traditionally, we don't add mochi but I add them to full my stomach in the morning ;)

My original recipe in Japanese is here.
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Of course you can only use daikon radish or whatever ingredients you like to cook this porridge! Tastes good and good for your stomach after the new year's big meal ;)

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Beef Beer Curry and Rice

As it gets colder, I prefer to cook stew, curry, nabe, etc... to warm up. Today, I will translate one of my curry and rice recipes that my blog friend has requested ;)

I wrote this before, but in Japan, we use "curry roux" to make curry and rice. There are many different kinds of curry roux in Japan. For this recipe, I used Vermont Curry! It's a curry roux with a touch of apple and honey. I'm sure it is available in the U.S.! I found that House Foods America Corporation (HFAC) provides it!!! (Their Java Curry is good, too!)

Oh, remember! The "beer" I added softens the beef and makes the curry mild. It is more like stew and easy to eat. Please try it out!

Video Recipe Available :D
http://www.youtube.com/watch?v=6nusdJYSErw



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Beef Beer Curry and Rice

Difficulty: Easy
Time: 45min
Number of servings: 5

Ingredients:
200g (0.45lb.) thinly sliced beef
200g (0.45lb.) onion
200g (0.45lb.) shimeji mushrooms
200g (0.45lb.) frozen edamame beans in pods
500cc water
200cc beer
125g (0.27lb.) Vermont Curry (Med-Hot) *Japanese curry roux
1 tbsp. cooking oil
salt
pepper
5 servings steamed Japanese white rice
grape tomatoes if desired

Directions:
1. Use Vermont Curry or you can substitute it with any other Japanese curry roux! Doesn't make a big change!



2. Cut thinly sliced beef into bite size pieces, sprinkle with salt and pepper. Slice onion. Remove tough base of shimeji mushroom and break into bite-sized chunks. Thaw and remove the edamame beans from the pods.

3. Heat cooking oil in a large stew pot, saute the sliced onion over medium heat until it softens. Then add the beef and shimeji mushrooms and saute together.



4. When mushrooms get soft, add 500cc water, bring to a boil, skim the scum, add 200cc beer, and turn the heat down to medium-low and cook for about 15 minutes.



5. Turn off the heat, add Vermont Curry curry roux, and mix well until completely melted. Then put on the heat and simmer for about 10 minutes until thickened.



6. Add edamame beans, stir, and cook 3 more minutes.





7. Serve on a hot bed of rice, garnish with grape tomatoes if desired.




My original recipe in Japanese is here.
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Is thinly sliced beef available in your country?
If not, I recommend to use bite size cut chicken! Any kind of meat is basically okay, though ;)

Oh no... too bad. I just received a message and knew that I lost the lottery to run Tokyo Marathon... Okay, I'll run at gym!!!

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Ton (Pork) Balls Nabe

Hi! Today, I have a Japanese -> English translated recipe to show you!!!
It was my first time to translate my recipe but I had a request so I tried my best :)
I will add a label to this so that you can find this anytime you want! I will display the labels at the left side bar. Hope I receive more requests from now on. I want many people to try out my recipes!

This is one of the Nabe (or Nabemono) recipes that my boyfriend loved.
I wrote about this the other day.
I made it like Tonjiru (pork and vegetable miso soup), one of my boyfriend's favorite food :)

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Ton (Pork) Balls Nabe

Difficulty: Easy
Time: 30-45min
Number of servings: 3-4

Ingredients:
300g (0.6lb.) ground pork
A
* 1 tbsp. grated ginger
* 2 tbsp. sake
* 2 tbsp. water
* 1 tbsp. black sesame
* a pinch of salt
250g (0.5lb.) daikon (Japanese radish)
125g (0.25lb.) carrot
1 gobo (Japanese burdock)
1 long green onion
4 shitake mushrooms
125g (0.25lb.) konjac
5 cups (1000cc) water
B
* 4 tbsp. red miso (regular soybean paste is OK!)
* 1 tbsp. Shinshu miso (regular soybean paste is OK!)
karashi (Japanese mustard)
shichimi togarashi (seven flavor chili pepper)

Directions:
1. In a large bowl, mix ground pork and A very well.
2. Wash well (shave the skin if needed) and thinly slice gobo (Japanese burdock) and soak in vinegar water to remove harshness.
3. Peel daikon (Japanese radish) and thinly slice into quarter-rounds. Peel carrot and thinly slice into half-rounds. Cut long green onion into 7cm (2.5inches) slices on the diagonal. Remove stems and cut shitake mushrooms into 4 pieces. Slice konjac and boil 2-3 minutes in order to skim the scum.
4. Boil the water in Nabe (large casserole) and roll 1. into small balls and dip into the boiling water one by one and simmer until done.
5. Skim the scum and add daikon, carrot, burdock, konjac and shitake mushrooms. Then cover and cook for about 15 minutes on medium heat.
6. Again, skim the scum. Dilute Miso in 1/2 cup soup broth and add to the soup.
7. Add long green onion and cook for about 3 minutes.
(Serve with karashi and shichimi togarashi, if you like.)

My original recipe in Japanese is here.
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