Sukiyaki (すき焼き) is a traditional and popular Japanese hot pot (nabe) cooked with thinly sliced beef but you can also enjoy it with chicken. Especially the grilled chicken makes it tasty and delicious! Pink IH Cook Top I bought: https://amzn.to/2DoiAMJ
Beef Sukiyaki recipe is HERE:
https://youtu.be/ULYEbhdC52E
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Chicken Sukiyaki (Torisuki)
Difficulty: Very Easy
Time: 30min
Number of servings: 4
Ingredients
350g (12.5oz.) chicken thigh
200g (7oz.) Yaki-Dofu (grilled tofu)
300g (10.5oz.) Shirataki (translucent Konnyaku noodles)
4 shiitake mushrooms *you can also add Enoki, Shimeji, Maitake, etc...
4 long green onions
1 carrot
200g (7oz.) Shungiku (garland chrysanthemum) *Watercress can be a substitute
cooking oil
Warishita (Sukiyaki sauce seasonings)
* 100ml Kombu broth (or water)
* 100ml Sake
* 100ml Mirin (sweet Sake)
* 100ml soy sauce
* 4 tbsp. sugar
udon noodles if desired
fresh raw eggs if desired
Directions:
1. Lightly sprinkle the chicken with Sake, salt and pepper and leave for 5 minutes to remove the bad smell. Cut yaki-dofu into bite sized pieces. Boil shirataki 2-3 minutes in order to remove dirt. Remove stems and cut shiitake mushrooms in half. Chop long green onions into 7cm (2.5inches) pieces. Slice carrot with peeler as much as you want. Separate shungiku leaves and stalks, cut leaves into bite-sized pieces and cut stalks diagonally.
2. Heat cooking oil in the pot and cook the long onions and skin-side of chicken until crisp golden (long onion gives nice flavor). Chicken doesn’t have to be cooked thoroughly because it is going to be simmered later. Slice the chicken into bite-size pieces.
3. In the same pot, put vegetables, chicken, and Warishita (Sukiyaki sauce) and simmer on medium for about 10 min until everything is done.
4. If desired, dip sukiyaki into beaten fresh raw eggs to eat!
You can either cook Sukiyaki at the table or in the kitchen and eat at the table on a portable stove.
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)
https://cooklabo.blogspot.com/2019/04/Torisuki.html
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Music by
YouTube Audio Library
I used Z CAM K1 Pro Cinematic VR180 Camera.
Superior image quality, Stereoscopic 3D!
Follow me on social media. If you have recreated any of my food, you can share some pictures #ochikeron. I am always happy to see them.
♥FOLLOW ME HERE♥
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NO MORE hard copies... those who got one are lucky!
♥More Written Recipes are on my BLOG♥
http://createeathappy.blogspot.com/
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z library onion 在 ochikeron Youtube 的精選貼文
Katsudon is a popular Japanese rice bowl (as seen in YURI ON ICE), made with rice topped with Tonkatsu coated with savory tasty eggs. You can simmer the Tonkatsu in the eggs but to enjoy crispy Tonkatsu, pour the simmered eggs over the Tonkatsu. Yummy!!!
I used Pink Deep Fryer by Fujihoro:
https://amzn.to/2Tqkrps
Other VR180 Cooking Videos:
https://www.youtube.com/playlist?list=PLJdVRCODQ4NnjEVZzFKuSuuFjgpcf6Yem
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Katsudon (Pork Cutlet Rice Bowl)
Difficulty: Very Easy
Time: 30min
Number of servings: 1
Ingredients
((Tonkatsu))
1 (100g) boneless pork chops
salt and pepper
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for deep frying
((Katsudon))
1 Tonkatsu
1 egg
30g (1/6) onion
* 75ml (1/3 cup) water
* a pinch of Hon-Dashi (packaged Dashi powder)
* 2 tsp. soy sauce
* 2 tsp. Mirin (sweet Sake)
* 1 tsp. sugar
Mitsuba (Japanese wild parsley) if you have
1 bowl of cooked white rice
Directions:
((Tonkatsu))
1. Slash the fat rimming of pork chops in several places to keep the meat from curling or shrinking when deep-fried. Pound the pork chops with a meat mallet or a rolling pin to make them tender. Season both sides with salt and pepper.
2. Flour the pork chops 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. Deep fry them in oil at 170C (340F) until thoroughly cooked golden brown. (Turn the pork over to cook evenly.) Remove the Tonkatsu from the oil and drain.
((Katsudon))
1. Cut Tonkatsu into small pieces. Slice the onion. Chop Mitsuba (Japanese wild parsley) into small pieces.
2. Put water, Hon-Dashi (packaged Dashi powder), soy sauce, Mirin (sweet Sake) in a pan and bring to a boil.
3. Add onion slices and simmer on low heat for a few minutes until tender.
4. Beat an egg, bring the soup to a boil, pour the egg over the onions, then lightly mix with the chopsticks. Quickly add Mitsuba leaf (Japanese wild parsley), cover, then turn off the heat.
5. Put steamed rice in a rice bowl, place Tonkatsu pieces, pour the simmered egg on top.
レシピ(日本語)
https://cooklabo.blogspot.com
---------------------------------
Music by
YouTube Audio Library
I used Z CAM K1 Pro Cinematic VR180 Camera.
Superior image quality, Stereoscopic 3D!
Follow me on social media. If you have recreated any of my food, you can share some pictures #ochikeron. I am always happy to see them.
♥FOLLOW ME HERE♥
http://instagram.com/ochikeron/
https://www.facebook.com/ochikeron
https://plus.google.com/+ochikeron
http://twitter.com/ochikeron
♥My COOKBOOK available on Amazon Kindle♥
http://amzn.to/2EwR3ah
NO MORE hard copies... those who got one are lucky!
♥More Written Recipes are on my BLOG♥
http://createeathappy.blogspot.com/
♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://twitter.com/alohaforever
♥and of course PLEASE SUBSCRIBE♥
http://www.youtube.com/user/ochikeron?sub_confirmation=1
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