Ingredients with Measurements:
- 1 lb beef tongue (gyūtan)
- 1 onion, sliced
- 1 bunch of shungiku (edible chrysanthemum leaves), chopped
- 1 package of shirataki noodles
- 1 package of enoki mushrooms
- 1 package of shiitake mushrooms
- 1 block of firm tofu, cubed
- 1 cup of dashi broth
- 1/2 cup of soy sauce
- 1/2 cup of mirin
- 1/4 cup of sugar
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 1 tablespoon of cornstarch
- 2 tablespoons of water
- Salt and pepper to taste
Special Equipment Needed:
- Hot pot or sukiyaki pot
- Portable stove or induction cooktop
Step-by-Step Instructions:
1. Soak the shirataki noodles in cold water for 10 minutes, then drain and rinse. Cut them into shorter lengths for easier eating.
2. Cut the beef tongue into thin slices.
3. In a small bowl, mix together the dashi broth, soy sauce, mirin, and sugar until the sugar dissolves.
4. Heat the vegetable oil in the hot pot or sukiyaki pot over medium-high heat.
5. Add the minced garlic and stir-fry for 30 seconds until fragrant.
6. Add the beef tongue and stir-fry until browned, about 2-3 minutes.
7. Pour in the sauce mixture and bring to a boil.
8. Add the sliced onion, shirataki noodles, and mushrooms. Cook for 5 minutes until the vegetables are tender.
9. Add the cubed tofu and chopped shungiku. Cook for another 2-3 minutes until the tofu is heated through.
10. In a small bowl, mix together the cornstarch and water to make a slurry. Pour it into the hot pot and stir until the sauce thickens.
11. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 15g
Carbohydrates: 23g
Protein: 30g
Sodium: 1200mg
Substitutions for ingredients:
- Beef tongue can be substituted with thinly sliced beef or pork.
- Shungiku can be substituted with spinach or bok choy.
- Shirataki noodles can be substituted with udon noodles or glass noodles.
- Dashi broth can be substituted with chicken or vegetable broth.
Variations:
- Add sliced carrots, bell peppers, or other vegetables of your choice.
- Use chicken or seafood instead of beef tongue.
- Add a beaten egg to the hot pot for a richer flavor.
Tips and Tricks:
- Freeze the beef tongue for 30 minutes before slicing to make it easier to cut.
- Use a portable stove or induction cooktop for easy tableside cooking.
- Dip the cooked ingredients in raw beaten egg for a creamy texture.
Storage Instructions:
Refrigerate any leftover gyūtan sukiyaki in an airtight container for up to 3 days.
Reheating Instructions:
Reheat the gyūtan sukiyaki in a hot pot or microwave until heated through.
Presentation Ideas:
Serve the gyūtan sukiyaki in the hot pot or transfer to a large serving platter. Garnish with chopped green onions or sesame seeds.
Garnishes:
Chopped green onions or sesame seeds.
Pairings:
Serve with steamed rice and a side of pickled vegetables.
Suggested Side Dishes:
Pickled vegetables, miso soup, or a simple salad.
Troubleshooting Advice:
- If the sauce is too salty, add more water or dashi broth to dilute it.
- If the sauce is too sweet, add more soy sauce or mirin to balance it out.
Food Safety Advice:
- Make sure the beef tongue is fully cooked before eating.
- Use a clean hot pot or sukiyaki pot to avoid cross-contamination.
Food History:
Gyūtan sukiyaki is a popular dish in Japan, especially in the Sendai region where it originated. It is made with beef tongue, a delicacy that was once considered a waste product but has since become a sought-after ingredient.
Flavor Profiles:
Gyūtan sukiyaki is a savory and sweet dish with a rich umami flavor from the beef tongue and dashi broth. The shirataki noodles and tofu add a mild and slightly chewy texture.
Serving Suggestions:
Serve gyūtan sukiyaki as a main course for a cozy and communal meal with family and friends.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese