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A comforting Japanese hot pot featuring tender marbled beef and fresh vegetables simmered in a sweet and savory sauce. The highlight is the artisanal tofu made from scratch, which provides a superior texture and flavor compared to store-bought versions.
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Soak, blend, and boil soybeans to create fresh soy milk. → Coagulate the soy milk with nigari at 75°C and press into tofu molds. → Prepare the sukiyaki sauce by simmering sake, mirin, soy sauce, and sugar. → Chop vegetables and sear the beef and onions in a hot pot with beef fat. → Add the sauce, homemade tofu, and remaining ingredients to the pot and simmer together.
Soak, blend, and boil soybeans to create fresh soy milk. → Coagulate the soy milk with nigari at 75°C and press into tofu molds. → Prepare the sukiyaki sauce by simmering sake, mirin, soy sauce, and sugar. → Chop vegetables and sear the beef and onions in a hot pot with beef fat. → Add the sauce, homemade tofu, and remaining ingredients to the pot and simmer together.
A comforting Japanese hot pot featuring tender marbled beef and fresh vegetables simmered in a sweet and savory sauce. The highlight is the artisanal tofu made from scratch, which provides a superior texture and flavor compared to store-bought versions.
Soak the soybeans in 1200ml of water. Soaking time varies by temperature: 10 hours in summer, 20 hours in spring/autumn, or 30 hours in winter.
Blend the soaked soybeans and water in a mixer to create a mixture called 'namago'.
Boil 1600ml of water in a large pan, add the namago, and stir for about 10 minutes, ensuring it doesn't burn on the bottom.
Turn off the heat and strain the mixture through a filter cloth to separate the soy milk from the okara (soy pulp).
Heat the soy milk to exactly 75°C. Mix the nigari with 50ml of water and add it to the milk. Stir gently and let it sit for 15-30 minutes to coagulate.
Temperature is critical for tofu making; use a thermometer to ensure the soy milk is between 70-75°C when adding the coagulant.
Do not over-stir once the nigari is added, or the curds will break and won't solidify properly.
Frying the green onions in beef fat before adding the sauce significantly enhances the flavor depth of the broth.
Okara (soy pulp) is highly nutritious and can be saved for use in cookies or other recipes.
Soft water or distilled water is recommended for the best tofu texture.
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