Hi, I’m Francis, the host of this show "Cooking with Dog.
Konnichiwa.
Today we are making a sukiyaki bowl, which is an easy way to enjoy sukiyaki.
First, let's make the sukiyaki sauce.
Combine the soy sauce, sake,
mirin,
and raw sugar in a small pot.
Heat on medium heat
and occasionally stir it to dissolve the sugar.
When the mixture begins to simmer, reduce the heat,
as the evaporated alcohol may ignite.
Keep the mixture simmering for one and a half minutes.
This process is called Nikiri, which evaporates the alcohol from sake and mirin.
After removing the alcohol, umami and sweetness will remain in the dish,
making it more delicious.
When you don't smell any alcohol, remove the pot from the heat.
Place the pot in a bowl of water and let it sit to cool.
Once cooled, pour the sauce into a clean bottle such as this one.
Next, let's cut the vegetables.
Cut the long green onion also known as Naganegi into 1 cm (0.4") thick slices using diagonal cuts.
Remove the stem of the fresh shiitake mushroom.
Cut the cap of the shiitake into 5 mm (0.2") thick slices.
As for the spring onion leaves, cut them into 3 cm (1.2") pieces.
Now, let's make the sukiyaki bowl.
Heat 1 teaspoon of vegetable oil in a small pan.
Coat the pan with the oil.
Add the long onion and shiitake slices
and spread them out evenly.
Avoid moving the slices for a while to brown the surface.
Once browned, flip them over and brown the other side as well.
Now, turn off the heat.
Push the long onion and shiitake mushroom to one side to make space.
Place the tofu
and thin beef slices here.
We recommend using beef with a moderate amount of fat
since it is more tender and tastier than lean meat.
Add one and a half tablespoons of the sukiyaki sauce.
Turning off the heat will keep the long onion and shiitake slices from overcooking.
Add 1 tablespoon of kombu dashi stock to prevent the sauce from being reduced too quickly.
Now, turn on the burner again.
Lightly loosen up the beef slices.
Cover and simmer on medium-low heat for about 1 minute.
Now, remove the lid
and flip the tofu over.
Simmer until the redness in the meat disappears.
Move the ingredients to the other side
and place the egg in the broth.
Add the spring onion leaves all over.
When the broth is almost boiled away, the dish is ready to serve.
The amount of kombu dashi stock varies slightly
depending on the heat level and ingredients so adjust it accordingly.
Prepare a bowl of warm rice and place the tofu onto it.
Ladle the beef, long onion and shiitake slices on the rice and arrange them around the tofu.
By the way, Chef's vlog starts at around 5 minutes and 10 seconds in this video
so please watch it until the end.
Finally, gently scoop the egg with a ladle so as not to break the yolk,
and place it in the center.
Garnish with Beni Shoga, pickled ginger to taste.
It looks so delicious!
If you like it with more sauce, pour the remaining broth over it.
Serving as a rice bowl allows you to enjoy Sukiyaki at any time without any hassle.
Having sukiyaki sauce on hand makes it quick and easy to achieve a delicious flavor.
If you have the sukiyaki sauce always ready on hand,
this dish can be made quickly and tastes great even when you don't have much time.
Of course, the sukiyaki sauce can be used for regular sukiyaki as well.
Good luck in the kitchen!
We are visiting Zuien Bekkan near Shinjuku Gyoen Park.
I will have their famous Sui-Gyoza (boiled dumplings).
This restaurant is a long-established restaurant serving Beijing-style Chinese cuisine,
and they offer authentic dishes such as Peking duck, xiaolongbao, etc.
Reasonably priced lunch is also available.
This is a sauce for sui-gyoza.
Add plenty of it!
In Japan, gyoza (jiaozi) means pan-fried dumplings,
but in China, it means boiled dumplings.
I heard that they boil the dumplings in a soup with Sichuan pepper powder.
I love pan-fried gyoza, but I also love the gooey wrappers of sui-gyoza,
so I can't help looking for a good sui-gyoza restaurant.
Wow, there is a lot of meat in them.
They don't add sugar to the dumplings to make them taste better,
but rather they bring out the best flavor of the ingredients.
It's delicious and I can eat all by myself.
I can see why the restaurant has been in business for 59 years this year.
It was very delicious, with the chewy wrapper and juicy meat filling.
The dipping sauce was also delicious.
I will be coming to Shinjuku Gyoen soon, so I would like to drop by again.
See you soon.