Simple and soothing!
Sukiyaki is a style of Japanese cooking that requires a broth to be kept hot at the table over an open flame. There are many regional variations and styles of sukiyaki in Japan. Noodles are often added to the broth. Meat, tofu or vegetables are dipped in marinade and either cooked in the broth or grilled at the table and then added to the broth. The customer is basically the chef when dining on sukiyaki!
A choice of broth is always offered. Bone marrow broth, dashi broth, chicken broth, gelatinous meat broth and vegetable broth are just a few of the broth options. The noodles are usually freshly made udon noodles. Extra ingredients and herbs are commonly offered.
At home or in a standard restaurant, a hot open flame or grill is not always part of the dining area. Sukiyaki still can be enjoyed without a flame under the broth. The meat can be marinated, then poached in broth or grilled and placed on top of the noodles and broth, before the sukiyaki bowl is served. This is not true relaxed social sukiyaki dining, but it still makes for a very nice dining experience. This recipe is good for those who crave sukiyaki, but do not have a portable range. It is also great for those that cannot stand the smell of Sterno burning, like me!
Gelatinous Beef Broth Recipe:
Place 12 ounces of sawed beef neck bones pieces in a sauce pot. (Be sure that the bones have plenty of cartilage attached.)
Add 1 crushed garlic clove.
Add 1 coarsely chopped shallot.
Add 1 small piece of kombu seaweed.
Cover the bones with water. (Keep in mind that about 2 1/2 cups of broth will be needed per serving!)
Place the pot over low heat.
Gently simmer the broth for about 3 hours, till a light tan colored rich broth is formed. Add water as necessary to keep the bones covered.
Pour the broth through a fine mesh strainer into a second pot.
Keep the gelatinous beef broth hot over medium low heat.
The broth should not be milky looking like marrow broth, but is should have more body and it should be more viscous than clear beef broth.
There should be 2 1/2 cups to 3 cups of gelatinous beef broth.
Cook 1 portion of fresh udon noodles in boiling water, till they are fully cooked and medium firm in texture.
Drain the hot water off of the noodles.
Rinse the noodles under cold running water.
Drain the cold water off of the noodles.
Set the udon noodles aside.
Place 1/2 tablespoon of thin soy sauce into a small bowl.
Add 2 tablespoons of the gelatinous beef broth.
Add 1/2 tablespoon of rice wine.
Add 1/2 teaspoon of vinegar.
Add 1/4 teaspoon of ginger paste.
Stir the ingredients together.
Grilled Marinated Pork Loin, Udon Noodles and Gelatinous Beef Broth Sukiyaki:
Paper thin slices of pork loin can be found at asian market butcher shops. If you slice your own pork loin, then partially freeze the meat before slicing.
About 3 to 4 ounces of paper thin sliced pork loin is needed for this recipe.
Heat a non-stick griddle or a non-stick saute pan over medium/medium low heat.
Add just a few drops of vegetable oil.
Saute a few of the paper thin slices of the pork loin at a time.
When the pork loin slices are fully cooked, place them in the marinade.
Let them sit in the marinade for 30 seconds.
Return the marinated pork loin slices to the hot non-stick saute pan.
Turn the heat off under the pan.
Place the udon noodles into the pot of hot broth.
Pour the hot gelatinous beef broth and noodles into a large soup bowl.
Place the grilled marinated pork loin slices on the surface of the broth an noodles.
Place 1 tablespoon of finely chopped cilantro on the center of the noodles.
Garnish the bowl with 2 perilla leaves.
To be honest, I was craving sukiyaki, but I don't have a table flame sukiyaki cooker. It is impossible to cook sukiyaki at the table without a flame! So, I did the next best thing, by making a sukiyaki that could be carried to a table and still be enjoyed. This recipe is nice for those who are in the same situation!
The soothing rich gelatinous beef broth and noodles really is nice after a long day! The grilled marinated pork slices add an exciting flavor to this simple sukiyaki. Yum! ... Shawna