Sukiyaki, Japanese big dinner

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As Christmas is approaching, I wish you a nice holiday season. So let’s have a sukiyaki party !
It’s a party meal designed to showcase delicious premium Japanese beef and season produce. A hot pot to cook and share on the table.

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The ingredients are cut, cleaned, prepared and presented on big trays on the table.
First tray : fungi, konnyaku noodles and grilled tofu.
There were 4 types of mushrooms : shimeji, enoki, dry and soaked maitake and fresh kikurage.

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Second tray : negi leeks, onions, soaked yakifu (gluten croutons) and kikuna (chrysanthemum greens).

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Third tray : the beef. Wagyu, Japanese traditionally raised cows. Beside you can see cubes of beef fat.

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Each eater is given a bowl with a good fresh egg. Whisk your egg with the chopsticks and get ready to dip you ingredients in this sauce.

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First step : greasing the pot with fat and roasting the first slices. They can be enjoyed this way as the beef is delicious, just on its own.

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That’s the technique : melt some fat, add some meat, pour a little sugar, then a little shoyu (sauce sauce), a little sake. Mix and cook.

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All the other ingredients are added in small batches…

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For dessert… well, there are no desserts for Japanese meal. So that’s a French tarte Tatin, made with Japanese apples.

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A tray of ingredients to hot pot… (mini sukiyaki dinner) (via Gourmande in Osaka)

Last year…

A tray of ingredients to hot pot… (mini sukiyaki dinner) Evening is fresher… nothing better than a small informal sukiyaki to warm up the night. Here you have carrots, konnyaku noddles, green leeks, fine slices of lean beef, shiitake mushrooms, "fu" (gluten croutons) shaped in balls and flowers, small brown "enokidake mushrooms" (their name is "yamacha" mountain brown) and a sudachi (forrest fragrant small green lemon) that I don't add into the pot but as a final seasoning for the mushrooms. For the … Read More

via Gourmande in Osaka

A tray of ingredients to hot pot… (mini sukiyaki dinner)

Evening is fresher… nothing better than a small informal sukiyaki to warm up the night.

Here you have carrots, konnyaku noddles, green leeks, fine slices of lean beef, shiitake mushrooms, “fu” (gluten croutons) shaped in balls and flowers, small brown “enokidake mushrooms” (their name is “yamacha” mountain brown) and a sudachi (forrest fragrant small green lemon) that I don’t add into the pot but as a final seasoning for the mushrooms.

For the sauce ( equal amounts, I used a cup in total)
-light-salt soy sauce,
– sake,
– mirin,
– fish broth (water + fish powder).
Plus some water. I like it much less salty and less sweet than the Japanese average.

Heat a cast iron sukiyaki pot (mine is huge…I took my mini “cocotte en fonte”). Pass a cube of beef grease if you have…I hadn’t, so a little neutral oil was OK. Grill a little piece of meat, add 1/2 of the sauce, let it bubble, slow down and add progressively 1/2 of ingredients.
Serve with hot rice (a random mix here) and wedges of lemon.
Eat.
Then in the rest of sauce, cook the second part of ingredients… If some sauce is left (I talk of a theory I didn’t test…), you can cook noddles or veggies for the next day.

Cal 559 F11.1g C88.8g P24.5g

Torimune chirashi-zushi – Bird sushi

This a very classical example… of a totally invented dish : “the white chicken party sushi ”

Sekihan rice “red-rice” sushi bed (brown rice, azuki beans, rice vinegar, salt, sugar), topped with slow-boiled chicken breast, umeboshi (pickled plum), pickled shiso, wasabi, goma seeds.
The soup is simply the chicken and ginger broth, lots of celery leaves, more slices of ginger and kobana-fu ( flower gluten-croutons).

Cal 533.2 F11.1g C85.3g P36.0g

The “fu” or gluten croutons exist in many shapes and colors, matching the seasons. These are called kobana-fu (small flower croutons).

They expand in the soup :

Umeboshi, the pickled plums owe their pink color to red shiso (perilla). The pickled red shiso is sometimes left in the box, like here. I have used it for my “sushi”.

chirashizushi chirashi-sushi (spreaded over sushi) that I’ve called “party sushi” is convenient for parties, as you can make it as large as you wish, for many guests.
There is always a layer of sushi-meshi (sushi rice). Heat slightly your rice vinegar, add salt and sugar as you wish and pour on rice (still a little hot), mix well while ventilating with a fan to get shiny rice. I have added white sesame to the rice.
Then display toppings.
Raw chicken meat sushi exist, I’m not a big fan. My chicken was boiled slowly with a little ginger, and I’ve let it cool overnight in its broth. You can see grated wasabi, umeboshi, and pickled shiso. Black sesame on the meat.