Hot Pot: 鍋料理（naberyouri）
This type of dish is often cooked at the dining table on potable cook top especially during cold season. People sit around the pot to enjoy cooking, eating and talking together. It brings warmth and happy meal time.
There are variety of hot pot dishes from the traditional ones to more modernized ones. Here, we are three popular Japanese hot pot dishes: #sukiyaki, #syabushabu, and #yudofu. Each require special type of pot, but if you don't have one, you can replace with typical pot.
Sukiyaki: すき焼き This is vegetable and thinly sliced beef cooked in Sukiyaki iron pot with the stock seasoned with soy sauce, sugar, cooking sake and mirin.
Towards the end of the meal, udon noodle can be cooked in the left over stock. You will enjoy the sukiyaki flavored noodle. This kind of dish at the end is called “Shime” means to finish off the meal.
Ingredients: 材料 for 2
Green onion：ねぎ
300-500g Thinly sliced beef ：すきやき用牛肉 *If you can not find this in your local market, you can freeze the beef block and slice 2 Fresh Shiitake Mushroom：椎茸 1/2 -1 Firm tofu：木綿豆腐 1/2 packet of Shirataki or konnyaku noodle：しらたき half bunch of Chrysanthemum leaves: 春菊 or 1/4 Chinese cabbage * Shungiku/春菊 is found in Asian grocery store
Soy Sauce 100ml: Mirn100ml: Cooking Sake100ml 1: Raw sugar 30g
1. Heat mirin, cooking wine and saw sugar until sugar is dissolved
2. Cook Green onion with beef fat
3. Cook beef lightly
4. Place all the ingredients in a pot to cook through
5. Dip cooked meat and vegetable in beaten raw egg to eat
* raw egg must be the ones sanitized and fresh
Shabushabu: しゃぶしゃぶ
This dish is cooked in donuts shaped thin Shabushabu pot to effectively keep the water boiling all the time. You will soak thinly sliced vegetable and meat (commonly pork or beef) in boiling stock and eat with citrus or sesame flavored dipping sauce.
Ingredients: 材料 for 2
Stock with Konbu Kelp 10cm in 4 cups of water：昆布出汁
1/2 packet of White Konnyaku:こんにゃく
1 Silken Tofu：豆腐
1/4 Chinese cabbage or 1/2 bunch of Mizuna leaves：水菜
1/2 Carrot
2 Green Onion：ねぎ
300-500g thinly sliced pork or beef for shabushabu: しゃぶしゃぶ用の薄切り肉
Citrus Dipping Sauce: mix all the seasoning well 1 Tbs Yuzu *If not available you can replace with lemon 4 Tbs Soy Sauce 3 Tbs Mirin
Sesame Dipping Sauce: mix all the seasoning well 3 Tbs Tahini 1 Tbs Soy Sauce 1 Tsp Raw Sugar 1 Tbs Mirin
1 Tbs Dashi stock
1. Leave kelp in the water at least for 30 minutes (You can do over night as well).
2. Cook some vegetable in 2/3 of dashi stock
3. Soak meat in boiling stock
4. Eat with dipping sauce
5. Add more ingredients to cook as you eat
6. Add stock when needed
Yudofu : 湯豆腐
This vegan friendly dish is usually cooked in clay pot for slow cooking, however, you can use normal pot as well with low heat. This simple umami dish is suitable for vegan people as well. 湯(yu) means hot water. The dish simply means simmered tofu in hot water. At the end, you can cook rice in the stock, turn off the heat and place beaten egg seasoned with salt to make porridge.
Ingredients: 材料
2 cups of Dashi stock (soak hand full of bonito and 10cm Kombu Kelp in water over night) * Prepare stock without bonito flake if you are vegan 1 pack of silken tofu 2 green onion 200g Enoki mushroom
1/8 Chinese cabbage
Dipping sauce: 1 Tbs Yuzu *If not available you can replace with lemon 4 Tbs Soy Sauce 3 Tbs Mirin
You can add graded ginger or sliced spring onion with chili paste etc. 1. Make umami broth either soaking over night or boiling
2. Cook ingredients in broth 3. Eat with dipping sauce
Enjoy these dishes before warm weather to come.
Please let us know how your cooking went. The Brisbane Japanese Language and Culture School Enrollment Open to start learning Japanese. www.brisbanejapaneseschool.com