How To Make Edo Japan Sukiyaki Beef? The Full Guide

Are you a fan of Japanese cuisine? Do you love trying out new recipes in your kitchen?

Then you’re in for a treat!

In this article, we’ll be exploring the history of sukiyaki, a popular Japanese dish that originated in the Edo period.

We’ll also be sharing a delicious recipe for sukiyaki beef that you can easily make at home.

So, get ready to impress your taste buds with the savory flavors of Edo Japan sukiyaki beef!

How To Make Edo Japan Sukiyaki Beef?

To make Edo Japan sukiyaki beef, you’ll need the following ingredients:

– 1 pound of thinly sliced beef

– 1 onion, sliced

– 2 cloves of garlic, minced

– 1 tablespoon of grated ginger

– 1/4 cup of soy sauce

– 1/4 cup of sugar

– 1/4 cup of sake

– 1/4 cup of mirin

– 2 tablespoons of vegetable oil

– 2 cups of water

– 1 package of shirataki noodles (optional)

– 1 bunch of scallions, chopped (optional)

Now, let’s get started with the recipe:

1. In a large pan or skillet, heat the vegetable oil over medium heat. Add the sliced onion and sauté for about 2 minutes until fragrant.

2. Add the minced garlic and grated ginger to the pan and continue to cook for another minute.

3. Add the thinly sliced beef to the pan and stir until it’s well combined with the onion, garlic, and ginger.

4. Pour in the soy sauce and sugar and stir until everything is evenly coated.

5. Add the sake and mirin to the pan and stir again.

6. Pour in the water and bring everything to a boil.

7. Reduce the heat to low and let everything simmer for about 10 minutes.

8. If you’re using shirataki noodles, add them to the pan now and let them cook for a few minutes until they’re soft.

9. Serve the sukiyaki beef hot in bowls, garnished with chopped scallions if desired.

The History Of Sukiyaki: From Edo Period To Modern Day

Sukiyaki is a traditional Japanese dish that originated in the late Edo period in Kobe City, Hyogo prefecture in the Kansai region. Before the Edo period began, there was a dish called “fish sukiyaki.” However, meat was rarely eaten in Japan before the opening of the first treaty ports, including Yokohama and Kobe, which led to the introduction of Western culture. The Meiji Restoration saw an era of “civilization and enlightenment” proclaimed, and an integral part of that new, modern way of life was adopting a more Western diet. The watershed moment came in 1872 when the Emperor himself celebrated the new year by eating meat. Given this imperial precedent, more Japanese began to develop a taste for meat, and new recipes evolved.

In Yokohama, a popular cooking style was gyu-nabe (beef hot pot). Large chunks of the meat were simmered in a broth seasoned with miso or soy sauce, like other forms of nabe. This became the forerunner of the modern Kanto style of sukiyaki. Meanwhile, in western Japan, the dish evolved differently. The meat was cooked directly on the metal of the pans before being simmered. The name sukiyaki is thought to derive from the word “suki” meaning “plow” or “farm spade” with the word “yaki” (to “grill” or “sear”). Supposedly, this connection dates back to earlier times when country people would heat up their metal blades over wood fires to cook whatever wild animals or birds they caught.

During the Meiji period, sustained contact with the West and Western cuisine eventually relieved the taboo of eating meat. The Meiji era political leaders decided that the diets of those directly involved in the Japanese military and industry should be changed to achieve national prosperity and military power as a developed country. They began promoting meat in an effort to increase the size and strength of ordinary people. Thus, sukiyaki gradually became a common meal among Japanese people.

In Kansai District, sukiyaki was called “sukiyaki,” but in Kanto District, it was called “gyu-nabe,” and it became tremendously popular among common people. In the Great Kanto Earthquake of 1923, however, gyu-nabe restaurants were destroyed and had no choice but to close. Sukiyaki restaurants from Kansai started doing business in Kanto then, and so, Kansai-style sukiyaki spread around the Kanto District. As time went by, Kansai’s sukiyaki and Kanto’s gyu-nabe were combined, and a new Kanto-style of sukiyaki using warishita (a mixture of dashi broth, soy sauce, mirin sweetened sake and sake for the soup/dipping sauce) was born.

Today, sukiyaki is known worldwide as a popular Japanese dish enjoyed by many people. It has also become part of Japanese culture and history as a representation of Japan’s changing attitudes towards meat consumption over time.

The Ingredients You’ll Need To Make Edo Japan Sukiyaki Beef

To make Edo Japan sukiyaki beef, you’ll need a few key ingredients. First and foremost, you’ll need a pound of thinly sliced beef. It’s important to choose a high-quality, tender cut of meat for the best results. You’ll also need an onion, sliced, and two cloves of minced garlic. A tablespoon of grated ginger will provide a nice kick of flavor.

For the sauce, you’ll need a quarter cup each of soy sauce, sugar, sake, and mirin. These ingredients will give the sukiyaki broth its sweet and savory flavor. Two tablespoons of vegetable oil will be used for cooking the onions and beef.

To create the broth, you’ll need two cups of water. If you’d like to add some texture to your sukiyaki, you can also include a package of shirataki noodles. Finally, a bunch of scallions can be chopped and used as a garnish if desired.

With these ingredients on hand, you’re ready to start cooking your Edo Japan sukiyaki beef!

Step-by-Step Instructions For Making Sukiyaki Beef At Home

Making sukiyaki beef at home is easier than you might think! Follow these step-by-step instructions to create a delicious and authentic dish:

1. Start by preparing your ingredients. Cut the beef into bite-size pieces and slice the onion diagonally into 1 cm (0.4 in.) wide pieces. If you’re using shirataki noodles, parboil them and cut them into easy-to-eat lengths. Remove the hard bottoms from the enoki and shiitake mushrooms and chop them in half. Cut the chrysanthemum leaves into 5 cm (2 in.) lengths.

2. In a bowl, mix together the ingredients for the broth (A) which includes soy sauce, sugar, sake, mirin, and water. Set aside.

3. Heat an iron pot or skillet over medium heat and melt beef tallow or vegetable oil. Once heated, add the sliced onion and cook until fragrant.

4. Add the beef to the pot and cook until browned.

5. Pour in an appropriate amount of the broth using a circular motion.

6. Reduce the heat to low and add in the remaining ingredients, including the mushrooms, chrysanthemum leaves, and tofu.

7. Simmer everything together until cooked well over medium heat, turning the grilled tofu over halfway through cooking to allow it to soak up flavor evenly.

8. If desired, enjoy by first dipping into a beaten raw egg.

9. Serve hot in bowls with your favorite garnishes such as chopped scallions or sesame seeds.

By following these simple steps, you can create a delicious and authentic Edo Japan sukiyaki beef dish in the comfort of your own home!

Tips For Perfecting Your Sukiyaki Beef Recipe

To make the perfect sukiyaki beef, there are a few tips you should keep in mind:

1. Choose the right cut of beef: Sukiyaki is traditionally made with high quality beef with marbling fat. Rib eye roll and chuck eye roll are considered the finest cuts for sukiyaki due to their high fat content and beautiful marbling. If you’re on a budget, you can use plate or round cuts, but be careful not to overcook them.

2. Slice the beef thinly: Thinly sliced beef is essential for sukiyaki. If you can’t find pre-sliced meat, partially freeze a block of beef until firm and slice it thinly yourself at home.

3. Use quality ingredients: The flavor of sukiyaki depends on the quality of its ingredients. Use fresh vegetables and high-quality soy sauce, sake, and mirin for the best results.

4. Don’t overcrowd the pan: When cooking the beef and vegetables, make sure not to overcrowd the pan. This will ensure that everything cooks evenly and doesn’t become mushy.

5. Adjust the sweetness: Sukiyaki is a sweet dish, but you can adjust the sweetness to your liking by adding more or less sugar or mirin.

By following these tips, you’ll be able to make delicious sukiyaki beef that’s sure to impress your family and friends.

Serving Suggestions And Pairings For Sukiyaki Beef

Sukiyaki beef is a dish that is rich in flavor and pairs well with a variety of ingredients. Traditionally, this Japanese hot pot stew is served with tofu, vegetables, and raw eggs, which can be added to the steaming bowls just before serving or used as a dip for the ingredients. In many households, noodles are also added to this stew.

If you’re looking for some serving suggestions and pairings for sukiyaki beef, here are some ideas:

1. Rice: Sukiyaki beef goes great with a bowl of steaming white rice. The rice helps to soak up the flavorful broth and adds a nice texture contrast to the tender beef.

2. Noodles: If you’re looking to add some extra carbs to your meal, consider adding some noodles to your sukiyaki beef. Udon or soba noodles are traditional choices, but you can also use rice noodles or even spaghetti.

3. Vegetables: Sukiyaki beef is typically served with a variety of vegetables, such as nappa cabbage, shiitake mushrooms, and scallions. You can also add other vegetables like carrots, spinach, or broccoli to the mix.

4. Tofu: Soft tofu is a traditional ingredient in sukiyaki beef, but you can also use firm tofu if you prefer. The tofu adds a nice texture contrast and helps to soak up the flavorful broth.

5. Raw eggs: If you’re feeling adventurous, try adding a raw egg to your sukiyaki beef. The egg adds a creamy texture to the dish and helps to cool down the hot broth.

6. Sake: Sukiyaki beef is traditionally served with sake, a Japanese rice wine. The sake helps to balance out the sweetness of the sugar in the dish and adds a nice depth of flavor.