Authentic Japanese Cooking: Miso Sukiyaki with Beef and Mushrooms

Dining with the Chef!

Hello and welcome to Dining with the chef.

I'm your host, Yu Hayami and here is our wonderful Chef Saito.

Hello Yu, hello everyone.

So chef, what are you going to teach us today?

Today our main dish is sukiyaki with beef, mushrooms and miso.

Miso?

Miso.

Interesting!

I mean usually when we make sukiyaki, the sauce is soy sauce, sugar, and sake, but today we are using miso?

Yes right. Red miso deep flavor.

Sounds like it should be delicious.

Yes.

Do we have a second dish?

Boiled turnip with special dressing made from "natto," "nori," and soy sauce.

Hah.

Do you like "natto?"

- I love "natto."
- Me too yeah.

OK I can't wait, shall we?

Yes, let's get started.

Japan is known for its bountiful fresh and delicious ingredients.

Amazing.

Japanese cuisine, guided by traditional culture that you will be able to prepare at home.

Today: Miso Sukiyaki, and a Japanese turnip salad, with "natto" dressing.

Let's join Yu Hayami and become Chef Saito's chef apprentices.

Here's our Master Chef, Mr. Tatsuo Saito!

Never a dull moment with the chef!

Authentic Japanese cooking.

Here's what's cooking today.

Sukiyaki needs to be prepared just before serving, so let's start with the turnip salad.

"Natto" and "nori" dressing goes very well with Japanese turnips.

So where shall we start?

First make the "natto" dressing.

OK, I see that you have "nori" seaweed.

Right.

We’re going to use it as a seasoning.

"Nori" is usually used to wrap
sushi rolls or "onigiri."

But it also makes for
a great seasoning.

That's so true, "nori" seaweed has so much flavor.

Right.

First tear "nori" into small pieces.

For flavor, the smaller the better.

This is great way to make use of
"nori" that’s no longer crisp.

There are always stale "nori"
sheets in the kitchen.

Oh so many.

So many.

Yes, so what I do is kind of lightly warm it up.

Yeah.

On the top of the flame, then it becomes little bit crispy, then we eat it.

- Good idea.
- Yes.

If they’re too old even for that,
you can use them as a seasoning.

Ah that's true.

OK, its finished.

OK.

And then seasoning.

Yes.

- Today we use a lot of soy sauce.
- Wow OK.

And then "mirin" just a little sweet if you don't have "mirin", just sugar.

OK.

Or honey.

Honey.

Now mix in the sake.

And mix well.

And that's it.

Heat briefly in a microwave oven.

This is to allow the flavors
to develop and marry.

Use a heat-resistant bowl to mix the seasonings, and place uncovered in a microwave oven, set to 600 watts.

Heat for 30 seconds.

Remove from the oven and let it cool to room temperature.

Next is "natto." So today we are using "Hikiwari natto."

There are 2 types of "nattos." They're both of course made from soy beans.

The usual one is made from whole soy beans which are steamed then fermented with "natto" bacteria.

Right.

"Natto" mixed with soy sauce and Japanese
mustard is a delicious rice topping.

Yes, and the one we are using today is "hikiwari natto."

In this case, the beans are crushed to small pieces before adding the "natto" bacteria and fermenting.

Yes.

"Hikiwari natto" is made with peeled
and finely chopped soybeans.

So, it has a more refined texture.

That's true. That's also big different between the two kinds of "nattos."

If you don’t have any "hikiwari natto"
on hand, use regular "natto."

Use a food processor or knife
to chop into fine pieces.

So chef why are we using the "hikiwari natto" today?

To combine with the "nori" dressing.

Also, to coat the smooth turnips.

Please teach us how to make this "natto" dressing.

It doesn’t look sticky now, but
see what happens when we stir it.

Oh, I love that! That looks delicious.

This brings out the flavor. So when you
buy "natto," give it a good stir.

Before adding anything you mix.

Mix.

- It's thickening and turning white.
- Yes.

Now add the "nori" dressing.

- Uh.
- Yum!

That looks delicious.

And stir mix well.

Ah oh that looks delicious I can just eat that on my own.

It goes so well with rice,
and also with rice, and also with "somen" and "udon" noodles.

Oh yes.

So then what's next?

Next the turnip.

Cut the turnips into quarters and peel.

Fill a pot with water and add the salt and turnips.

Make a simple drop lid with aluminum foil and use it to keep the turnips, from floating to the surface.

Place over medium heat and bring to a boil.

Reduce the heat to low and simmer for 5-6 minutes.

Cook the turnips until translucent.

Remove, soak in water, and drain.

OK chef, all the ingredients are in front of you. Are you ready to serve?

Yes right.

I’ve chosen a black dish.

Oh that's beautiful it highlights the ingredients.

Now for the "natto" dressing.

Oh that looks so good oh.

Chef Saito is going to garnish the dish with shredded "shiso" leaves.

To release the aroma, roll up the leaves and cut across the grain to shred.

So "shiso" is the Japanese herb that adds refreshing aroma and it goes wonderful with "natto."

- OK.
- That's beautiful plating, Chef Saito.

Thank you so much and it's finished.

Now for a delicious sukiyaki, full of beef and mushrooms, cooked in a red miso sauce.

It has a rich flavor, but when dipped in a slow-cooked hot spring egg, or soft boiled egg, it tastes just right.

Once you've eaten the beef and mushrooms, add some rice and make a delicious stir-fry, to finish.

So chef, the beef as you know in Japan the beef used for sukiyaki is very thinly slice.

Yes.

That’s so they can be coated
evenly with sauce.

But relatively thick slices are
also delicious if not overcooked.

And for the mushrooms I see we have "enoki," "shimeji," and "eringi" or as they say the king oyster mushroom.

Right.

Choose whatever you like.
It’s the mushroom season!

Yes.

And I remember when we made sukiyaki before you used very traditional ingredients like chrysanthemum greens, shiitake mushrooms, grilled tofu, and "konnyaku" noodles.

Today's sukiyaki uses very fewer ingredients right?

Yes, very interesting.

Beef tallow is used to coat and
add umami flavor to the mushrooms.

You can make sukiyaki with beef and
seasonal ingredients like mushrooms.

Perfect for the fall-winter season!

This is a very special sukiyaki.

OK, it should be delicious.

Delicious, special sukiyaki for you.

First, prep the mushrooms.

Cut the king oyster mushrooms, in half, and then into 7 to 8 milimetre slices to retain texture.

Remove the root ends of the "enoki" and separate into easy-to-eat clusters.

Do the same with the "shimeji."

And next we have watercress.

Watercress with sukiyaki that's interesting.

Miso has a rich flavor, but watercress
adds a refreshing accent.

Tear the watercress and separate the leaves from the stems.

Like this.

Oh just like that.

Here is our Chef's Tip!

Crush the stems with your fingers.

Oh you flatten it, that's a great idea.

- And soaks up all the sukiyaki sauce.
- Right, right, right.

Wow delicious.

It helps soak up the flavor. Little
things like this make a big difference.

That's a great idea, Chef Saito.

Thank you so much.

Arrange the vegetables and beef, attractively on separate plates.

Let's make the sauce!

OK.

This time we're going to add red miso to the sukiyaki sauce.

If you don't have any on hand, use regular miso.

Add sugar and soy sauce to the red miso and mix well.

Add sake, in increments and mix until the sugar is dissolved.

Now it's your turn, Yu.

You need to dissolve the sugar.

Right. Make sure that there are no clumps of sugar was totally dissolved.

Add the sake and continue mixing.

OK Chef Saito, how do they look?

Good job.

It's done.

And now we are ready to take everything to the table, right?

One more thing.

What is it?

Hot spring egg!

That is so clever.

So in Japan, when we eat sukiyaki, we usually dipping in raw egg mixture.

Yeah.

Of course, it helps with nutrition as well as kind of mellows out out the strong soy sauce sukiyaki flavor.

But of course, you can't do that really outside of Japan.

Or for those of you are uncomfortable with using a row egg, we are going to the slow cooked egg. That's genius.

Both the yolk and white of a hot spring
egg are softly cooked and creamy.

That’s because they’re slowly cooked
in an "onsen"-a hot spring.

The eggs are soaked in a 80-degrees
Celsius "onsen" for about 20 minutes.

Its true.

That's why they are called hot spring eggs.

OK let's make hotspring egg.

OK.

Here is our Chef's Technique!

An easy way to make hot spring eggs or soft boiled eggs at home.

Pour 1 liter of water into a pot and bring to a boil.

Turn off the heat and add 200 milliliters of cold water.

This lowers the temperature, to about 80 degrees Celsius.

Place a paper towel, in the pot, to cushion the eggs.

Add four room-temperature eggs and cover the pot, with a lid.

After 12-13 minutes, remove and plunge in an ice bath, to stop the cooking.

And the hot spring eggs are done.

- OK, cut it open.
- OK.

Oh.

Perfect that looks creamy and delicious.

OK let's make the sukiyaki at the table.

Today we're using a shallow cast iron pan.

It's made specifically for sukiyaki.

Oh look at this spread! Looks so delicious! Chef Saito, what we do?

OK, heat the pan.

Is it on high heat?

- Medium heat.
- OK.

You can use the beef fat.

OK this beef fat from the Japanese beef is just ah wonderful.

Beef tallow enhances the beef aroma.

Be sure to coat the pan evenly.

Coat the pan evenly, and start cooking the beef.

Do we leave that fat in here?

Yes, make the most of the rendered fat.

Wow, that looks good.

Spread the beef, one slice at a time.

Be careful not to overcook the thin slices.

Oh my goodness, look at this beef! It looks so delicious. Oh wow.

Hahaha the sound is so nice.

Cook the beef first to draw out the umami flavor.

Wow this is good beef! Look at that.

And then turn over.

Are we turn it over?

Oh my god, I think it's stuck to the pan.

Oh, that's why we coat it with the oil first. Oh, chef! That looks so good!

Excellent.

Oh... I'm gonna turn it over.

Turn it over.

Wow, look at that.

And then...

Push to the side.

Oh ok.

And then mushrooms.

And then we add the mushrooms.

Place the mushrooms in the empty space.

Cook the mushrooms in the created space.

But don't add the watercress just yet though.

And then grill the mushrooms.

Grill the mushrooms.

We are kind of grilling not boiling.

Avoid mixing the mushrooms and the beef together while cooking.

Stirring will ruin the flavor.

Cook the mushrooms until they're brown and aromatic.

- Ok.
- OK and then.

Ah.

- Sauce.
- Here we go.

OK mix the sauce well.

Yes here we go wow.

- And then we can turn it over.
- Just cook yeah.

Coat the beef with sauce.

About 2 or 3 minutes.

Let the umami from the rendered fat, seep into the sauce so that the mushrooms will soak up the flavor.

Ah I'm adding the sauce coating the beautiful Japanese beef with wonderful tasting looking sauce.

Mush room is done?

I think the mushrooms are done.

Ok, so finally watercress.

Oh this is when add the watercress.

The watercress will cook through in no time, so add at the end to retain its crunchy texture.

We want to keep the texture.

Add the stalks first and then the leaves.

Coat with sauce.

OK... and quickly coat it with the sauce.

Yeah.

Wow... this smells wonderful! I wish you can smell this.

Turn off.

Turn off the heat.

OK.

And it's done!

A mouth-watering meal of red miso sukiyaki paired with a turnip salad.

Yum.

"Itadakimasu."

Time to eat.

"Itadakimasu."

Chef, this hot spring egg looks perfect. Wow... look at the yellow, the yolk oozing out.

- Wow.
- Whole thing?

The whole thing.

I see, then we coat it again into this ah soft boiled egg.

Oooooh wow, the red miso really adds the depth of flavor and because we coated with soft cooked egg, it has a very creamy taste to it as well. That's wonderful.

How's the meat?

Oh the meat is so tender, but because we used high heat, mine has a little bit crisp to it. That's wonderful.

Good, isn’t it? This sukiyaki sauce goes
well with both rare and well-done beef.

So flavorful.

OK next, the mushrooms.

OK.

Oooh yes, with the beef of course, because the beef itself is rich you know, it goes really well with the sukiyaki sauce but with the mushrooms, you can really taste the sauce.

Yeah.

- It’s seeped into the mushrooms.
- I see.

They’re oozing with the umami
from the beef.

They’re a cut above regular mushrooms!

Yes you are right the flavor of the beef has actually mixed in the sukiyaki sauce and the mushroom has pick them all up like umami flavor.

Umami flavor.

That’s what makes sukiyaki so special.

The watercress looks good, too.

Really goes well with the sweet and rich sukiyaki sauce.

I'm going to put watercress from now on its really good.

Everybody try water cress, yeah its good.

OK, some turnip to refresh.

Yes.

Wow, I have never had that before. That's really good!

- The "nori," "natto" dressing, that is so good.
- Thank you, thank you.

Wow, "shiso" adds really refreshing aroma to it. This is lovely.

It gives rich dishes
a refreshing accent.

It's true because the sukiyaki is so rich, the salad acts as the cleansing palette almost.

I'm glad you like it.

Thank you. So finally, to finish rice.

Oh.

Now we're going to stir-fry some rice in the umami-rich sukiyaki sauce.

Remove any remaining ingredients, add the rice and stir-fry over heat.

Wow it's time to sizzle.

- I kind of want it to burn a little bit.
- Burn? Burn. It's OK.

Right? It'll be very good.

So finally, we use a "shichimi" powder.

Oh to give it a little kick.

"Shichimi," or, 7 flavors, is a fragrant condiment, made from ground chili pepper. and six other spices.

It's used widely in all kinds of Japanese dishes.

- OK.
- OK.

Wow, this is perfect to finish off the meal.

Oh, that's super rich, and pack with the flavors but because we add the little bit of spice mix, that gives it bit of a kick and it has aroma, wonderful. Wow this is such a good idea.

Avoiding waste is part of our culture.
We use everything, even the sauces.

So, we added rice to the pan
to finish on the meal.

I love that idea.

Today, I used red miso to make a variation
on sukiyaki.

I also added "nori"
to the "natto" dressing for variety.

It helps broaden your repertoire.

I hope you'll have fun trying out
new ideas in your Japanese dishes.

Oh Chef, thank you so much for teaching me how to make special sukiyaki today.

Thank you for joining me.

So can we add the egg in here too?

Yeah good idea.

Let's review today's recipes.

First, the beef and mushroom sukiyaki in red miso sauce.

You need to cut or pound the beef into thin slices.

Cut a variety of mushrooms into bite-size pieces.

Add watercress for color.

Mix red miso with sugar, soy sauce, and sake to make the sauce.

Make the hot spring eggs.

Place the eggs, returned to room temperature in water heated to 80 degrees Celsius.

After 12-13 minutes, they should be cooked to perfection.

Coat a cast-iron pan with beef tallow, cook the beef, followed by the mushrooms.

Let the mushrooms absorb the beef umami.

Coat with sauce and add the watercress right before serving.

The hot spring eggs gives the sukiyaki a milder, creamier flavor.

Now for the turnip salad with "natto" dressing.

Tear the "nori" into fine pieces and mix with soy sauce, sake, and "mirin" to form a paste.

Mix the "nori" paste with finely chopped "hikiwari natto."

Drizzle the dressing over the boiled turnips to serve.

That's it!

Why not try this oh-so delicious sukiyaki recipe, you'll be glad you did.