Authentic Japanese Cooking: Sukiyaki-don
Learn about Japanese home cooking with Master Chef Saito, based on traditional Japanese cooking techniques! Featured recipes: (1) Sukiyaki-don (Sukiyaki and rice bowl) (2) Nishiki Soup.

(1) Sukiyaki-don (Sukiyaki and rice bowl)

Ingredients (Serves 2)
300 g beef, sliced
1/2 block grilled tofu (Yaki-tofu)
1 1/2 tbsp sugar
1 tbsp sake
1 tbsp mirin
2 1/2 tbsp soy sauce
1 tbsp vegetable oil
3 cabbage leaves
360 ml short-grain rice
450 ml water
Pickled ginger (Beni-shoga)

1. Cut the grilled tofu (Yaki-tofu) into 6 pieces. You can substitute with ordinary tofu, or pan-fry drained tofu until it gets browned.
2. Pan-fry the beef. Add the sugar.
3. Add sake, mirin, soy sauce and grilled tofu. Simmer for a while, and the sukiyaki is done.
4. Cut the cabbage into the thinnest shreds possible.
5. Place the rice in a bowl, cover with cabbage and top with the sukiyaki. Garnish with the pickled ginger (Beni-shoga).

(2) Nishiki Soup

Ingredients (Serves 2)
4 g wakame seaweed (dried)
100 g tomatoes
1 egg
2 tsp potato starch
2 tsp water
1 tsp toasted sesame seeds
400 ml dashi
1 tsp mirin
2 tsp soy sauce (Usukuchi)
1/3 tsp salt

1. Reconstitute the dried wakame with a bowl of water. Cut the tomatoes.
2. Make the dashi with kombu and katsuobushi. Add soy sauce and salt. Bring to a boil.
3. Add water to the potato starch and mix well to the dashi.
4. Add beaten egg to the dashi and whisk well.
5. Add the wakame, tomatoes and sesame seeds.