Archive for December, 2009


Sukiyaki is one kind of Nabe dish. Nabe means large pan in Japanese. We cook vegetables and meat in a large pan on heat. We eat  it  with friends, family or guests. Traditionally, we eat Sukiyaki on New years day and when we have guests. We think of Sukiyaki as feast. We have different styles of cooking Sukiyaki in Japan.

1) Kantoo style (Kantoo is east side of Japan)

     They cook meat in  Warishita stock. 

2) Kansai style (Kansai is west side of Japan)

   They saute meat in a pan and add sugar and soy sauce.

Seki is in the center of Japan . So, this time I am going to introduce a recipe Chubu style . : )

Ingredients: (4 servings)

  • 400g thinly sliced beef (gyuu sukiyaki niku)
  • 300g green onions
  •  200g eringi mushrooms
  • 1 pack of enoki mushrooms
  • 1 bunch chrysanthemum leaves (shungiku)
  • 1 pack shirataki
  • 1 block broiled tofu (yaki doofu)
  • wheat gluten cakes (hanafu)

Warishita stock

  •   50 cc say sauce
  •  50  cc mirin (sweet sake)
  •   6 table spoon  sugar
  •   50 cc broth( water and fish flavor)

suet (gyu aburami)

4 eggs


  1.   Cut the beef into size you like.         
  2.   Cut greenonions diagonally. 
  3.  Cut off  2~3 cm steam of enoki mushurroms. 
  4. Slice eringi. 
  5.  Cut broiled tofu into 8 cubes.     
  6.  Blanch shirataki.  Drain and cut into 10-cm lengths.
  7. Soak weat gluten cake in water until soft. Squeeze out liquid.
  8. Mix broth, soy sauce, mirin and sugar to make warichita. Cook it over the heat until hot.
  9. Crease a pan with suet and heat on a portable burner on the table until suetis half melted. Saute  the beef for a seond.
  10. Then pour waishita into the pan.
  11. Add  broiled tofu, shirataki and eringi mushrooms and cook first. Then cook other ingredient. (Don’t put shirataki and beef next to each other. Calcium inside of shiratai makes beef tough)
  12.  When cooked,  guests serve themselves. Dip the hot food into the raw egg and eat if you like. If stock becomes too strong add water or sake.

* We eat Skiuaki while we cook Sukiyaki on the heat. Please turn  heat down when food are cooked. We add more vegitables when we almost finish first food. Then we add more vegitalbe in the pan. We also add sugar and say sauce to make your tast. We can enjoy Sukiyaki with many people!!

* Other ingredients :  Shiitake mushurooms, Chinese cabbage, carrot or etc.

I wanted to try a deliciace Sukiyai at a Japanese restaurant!!   Japanese restaurant in Seki named ” Nihon Ryoori Daiei” is known as a restuarnat serve fresh fish. This time, they cooked Kantoo style Sukiyaki .  Beef was tender and Warishita was beautiful!! It was a special  night. Thank you, Daiei restaurant!!

Please click “Japanese restaurant” for a review of Daiei Restaurant.


Read Full Post »


Chawan-mushi is one dish for Japanese traditional style meal called “Kaiseki Ryori”. It looks as though it is custard pudding, but it is not sweet. You can put any ingredients in the dish and suprise your guests or family. : ) It is easy to make for everyone at home. We use a special steamer pot for it, but you can cook them without it. You can cook them in a oven too. I cook Chawan-mushi with a large pan in this recipe.

Ingredient: (4 serves)

  • 4 dried shiitake mushrooms
  •  1 and 3/ 4  or 2 cups dashi flavor  water  (1cup= 200cc)
  • 8 slices kamaboko (cooked grated white fish)
  • 4 pieces of chicken( breast meat)
  •           -pinch of  salt and  a little sake
  • 4  wheet gluten cakes (fu)
  •           -water
  •  8 stalks mitsuba (trefoil)
  • 3 eggs
  • dashinomoto (fish flavor)
  • mirin (sweet sake)
  • 1 teaspoon soy sauce
  • 1 teaspoon salt

Method: (4 servings)

  1. Wash dried  shiitake mushrooms and soak  them in water until soft.
  2. Take out the mushrooms and put a side. Put 1 and 3/4 or 2 cups water (# 1  water) into the pan and add a little dashinomoto, a little mirin,1tsp say sauce and 1tsp salt. Cook it over heat and let cool.
  3. Remove Shitake mushroom’s steams.
  4. Cut chicken breast meat into bite-size slices and sprinkle  them with  a pinch of salt and a little sake.   
  5. Cut Mitsuba like in the picture. 
  6. Slice Kamaboko.     
  7. Soak 4 fu in water until soft.
  8.   Beat 3 eggs lightly with chopsticks and add #2 broth. (If the broth is still hot, egg will be cooked. So make sure it is not hot).   Pour the mixture through fine strainer to ensure a smooth custard.
  9. Place the chicken, Kamaboko, fu and Shiitake mushroom in individual cups. Pour in #8 egg mixture to each cups a little by little. Take out  bubble  from surface of mixture  with a spoon to ensure a smooth surface custard when they are cooked.
  10.   Place cooking paper on the bottom of the pan and cups with lids in large pan 1/3 filled with water. Cover the pan with a lid. Boil the water  over hight heat first and steam them over  law heat for 4 minutes.
  11. Turn off the heat, but keep the pan with  the lid. Steam it for 20 minutes.  Insert bamboo skewer in the center of custard to test if it is done. If clear soup comes out, it’s cooked. If it is not, continue steaming. Garnish with mitsuba. Serve hot with lids on.

★ Don’t steam them over heat for too long otherwise holes appear on top.

★ You can try other ingredients : shrimp, bolide beans and etc.

★ If you don’t have lids for chawan mushi-cups, please cover a pan’s lid with dishcloth or handkerchief. (To prevent from dripping water from the lid of pan on the egg custard).

★ You can use fresh Shiitake mushrooms too. (Flavor will become only  fish flavor.)

★ When you cook chawan-mushi with an oven, cover cups with aluminum foil. Cook them like when you cook custard pudding.

Enjoy Japanese cooking!!

Read Full Post »