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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Mushroom duet creamy sauce for one-bite steaks and soba

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Maybe that’s too classic for this blog : a meal of steak, pasta and sauce. Why not ? It’s based on local produce. This sauce is ideal to serve with pasta, or with meat, or with both.
The fungi are available year round but they evoke Autumn because they have a wet forest smell.

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Shiitake.

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Nameko (sticky mushroom).

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Stir-fried with onion, a little garlic.

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Creamed with coconut cream and milk and 1 tbs of potato starch. Salt. Pepper. You don’t need much as the mushrooms are very flavorful.

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Wagyu Japanese beef steaks, grilled on the plancha.
Medium rare was the less I could do with this thickness.

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With home-made matcha soba noodles, and the sauce.

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Brochettes et marrons

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Brochette is the French for skewer, and it’s usually meat and veggie ones. Then the season of kuri (Japanese chestnut)is open…

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Small steak cuts of lean Japanese beef.

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On skewers with onion and red sweet pepper. I’ve passed olive oil, salt, black pepper and thyme. Let one hour.

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Then grilled.

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The chestnuts roasted with a few small sweet potatoes.

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This fiery soup is made in the blender with the cut outs of onion, red pepper, a glass of white wine, 2 tbs of sesame, 1 ts of miso. Then simmered a few minutes.

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Classic gyudon (beef’n rice)

Gyudon, stir-fried beef on a bowl of rice. Beef used to be a luxury. Then it became everyday food, with cheap imports. The dish made the success of a few fast-food chains serving only this, to mostly male customers.
That’s so much better made at home with good ingredients.

So rice and beef. Freshly steamed koshihikari. Good Japanese beef, cut very thinly. Some fat is welcome.

It’s simple. Stir-fry onions. Sear the meat, add a little soy sauce and mirin. Put the meat on top of the rice, add more sauce and a little water and finish cooking the onions. Pour on the bowl.
Add negi leeks.
Shichimi (7 spice mix) if you want.

an egg yolk, if you like

That was really good.

Sakekasu soup with shiitake mushrooms.

Paprika and sprouts of broccoli (from my “garden).

Another version :
Gyuniku Shigure-ni (beef “shigure”)

Petit yaki-niku, many veggies

Yaki-niku, grilled meat. And a few veggies.
Yaki-niku is another specialty of Osaka. That’s the encounter of superb quality meat and Korean tradition. There are many “Koreans” in the city, not North, not South, they came way before, 100 years ago. The Tsuruhashi town, in the heart of Osaka is Korean town. There, you can find dozens of yaki-niku restaurants, in each street, one per building. In the rest of the city, there are less, maybe 2 or 3 per street.
The meat is expensive… in average. That depends on cuts. Everything is used, so you can lower the average. Or take small amounts of the 1st rate. And lesser quality can be arranged by preparation. I prefer eating less and less often, than going down in quality.

Korean Gourmande (photo compilation of my Korean posts)

Wagyu, Japanese beef. This one is not from Kobe (well, there is no beef produced in that city, I can tell you, farms are hours away).

As you can see, there all those small lines of white. It’s said the meat is persillée (parsleyed, like a leaf of parsley) in French, no idea in other languages. I like the parsley image.

These cuts were sold to be eaten raw, but… I prefer cutting my raw meat. I cooked it today.
I let it marinate it one hour, after rubbing it in a mix of sake, soy sauce, chili flakes and very little cooking oil.

Sides are ready ? Kimchi, brown rice, shishito green peppers…

…salad spinach, sesame seeds, mushrooms.

A small cauliflower. I cut and pre-roasted it 15 minutes in the oven-toaster.

Everything is grilled on cast-iron plancha. That’s more convenient than an open-fire brasero. No smoke (you see vapor), and I can use it on the induction cooker.

The sides are less hot. It’s easy to cook exactly how you like it. Eat at once… don’t let it cool the time to take photos.

No salt or whatever is need. Items cook together. Kimchi is salty. I only poured a few drops of fragrant sesame oil in the plate.
Delicious.

Beef tataki salad, and spicy purple flower beans

Beef tataki is Japanese style roastbeef, served cooled. On lettuce and young onion, with shichimi-togarashi 7 spices mix, then a little black rice vinegar.
Murasaki hana-mame (purple flower beans), reheated in tomato paste and Thai tom yum sauce base, with steamed broccoli stems.

Cal443.7 F9.4g C45.8g P31.4g

Boeuf Tataki, boeuf japonais grille et refroidi. Servi sur de la laitue et de l’oignon tendre, avec du 7 epices shichimi-togarashi et une lichette de vinaigre de riz noir.
Haricots fleurs violets (murasaki hana-mame), rechauffes avec de la puree de tomate et de la base de sauce Thai tom yum. Tiges de broccoli vapeur.