Sukiyaki (Homemade Tofu)

Sukiyaki (Homemade Tofu)

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(serves 2-3)

300g soybean
2800ml soft water*
15 -20ml nigari (or lemon juice) + 50ml water**

* If you’re not sure if your tap water is hard or soft, you can just use distilled water. It might be a bit overkill but it’s probably easier than searching specifically for soft water.
** Add more nigari or lemon juice if necessary

-Sukiyaki Sauce-
100ml sake
100ml mirin
100ml soy sauce
30g granulated sugar

You can use any vegetables you like. Here’are the ones I used this time

green onion
Chinese cabbage
shiitake mushroom
thread konjac
very thin, marbled beef slices

1. Soak the soybeans in water(1200ml). The soaking time depends on the water temperature.

Summer: 25°C/77°F 10 hours
Spring, Autumn: 15°C/59°F 20 hours
Winter: 5°C/41°F 30 hours

2. Blend the soybeans and water in a mixer to make namago. (Namago is the Japanese word for that specific blended mixture of soybeans and water).
3. Boil 1600ml water in a large pan or pot and add the namago and stir for about 10 minutes. Make sure not to burn the namago at the bottom of the pan.
4. Turn off the heat and strain the namago with a filter cloth to get soy milk. The leftover is called okara and it’s very healthy. I normally use it for making cookies.
5. Mix 20ml nigari (or lemon juice) and 50ml water together to make the coagulant for the soy milk.

(“Your coagulant is a substance that will curdle the soy milk. You can use acid, like lemon juice or vinegar, or salt. Nigari, which is magnesium chloride, is popular in Japan, and calcium chloride is popular in North America.”

6. Heat up the soy milk and keep the temperature at 75°C. Add the nigari-water and stir gently. Do NOT mix too much. Turn off the heat and leave it for about 10 minutes.
7. While resting the soy milk, prepare a container for shaping the tofu. You can make holes in the bottom of a paper drink carton or tupperware, or you can just use your filter cloth and tie it up tighly to shapen the tofu as well.

-Sukiyaki Sauce-

1. Add 100ml sake and 100ml mirin in a pot and boil it.
2. Add the sugar and soy sauce, and let the sugar melt.

1. Melt the beef fat* (or just some slices of fatty beef) and cook the green onion (if you have it) in the sukiyaki pot to add flavor to the sauce. Green onion tastes so much sweeter and more flavorful when you fry it first.
2. Add the sauce and heat it up. Then add tofu, konjac, mushrooms, and anything that takes longer to cook than your other vegetables.
3. Finally, place everything else.

Sukiyaki is a shared Japanese dish where everyone ladles out some of the broth and food into their own bowls. Traditionally, sukiyaki is eaten with a raw beaten egg added to your own bowl, but that might be difficult for you depending on how safe raw eggs are considered where you live. I normally don’t eat it with egg so I can enjoy the flavor of beef and vegetables, but if you get a chance to eat sukiyaki, please give it a try!

*In Japan when you buy beef there is usually a bucket nearby where you can also take a cube of beef fat free of charge. If you want you can buy this separately, or you can use beef that has fat on it as well.

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48 Responses

  1. Rachel and Jun says:

    This is the first Jun’s Kitchen recipe I’ve ever been able to try, and let me just say I am outraged because he’s made me sukiyaki a dozen times and he has NEVER made it taste even a tenth of how good it tasted here.

    • youtube account says:

      Did you finally give him a 10/10 meal, Rachel?

    • Matasa says:

      Humam242 I’ll reply for Jun. You can relax about the sake, as cooking process removes pretty much all of the alcohol. The boiling point of ethanol is much lower than water, so if sake comes to a boil, you won’t be getting drunk with it. This is why when you rub pure alcohol on you, it feels so cold; it evaporates more readily than water does.

      Sake is just used for the taste. Though you can replace it with any cooking wine, or even forego it altogether, the flavour profile will be different, and in my own opinion, inferior.

      Also, you should stick to cooking sake, as it’s cheaper and less alcoholic. I believe Jun is using cooking sake here. I’ve had sukiyaki made with drinking sake, and it honestly didn’t taste any different.

    • EXO G says:

      Rachel and Jun omg like how? Ahahhaa

    • Norbert Süle says:

      No, Vietnam doesn’t eat dogs. Vietnamese people might. #grammarnazi

    • EldrirPrince says:

      The alcohol should all burn off when you boil it, so the final sauce won’t actually be alcoholic at all! Just delicious

  2. Ahrin says:

    *Looks at video*
    Sukiyaki? Ugh, I’ve seen that before already
    *Notices it’s a JunsKitchen video*

  3. MrDiablo5222 says:

    So when does Jun start his job as a movie director?

  4. Cosmological says:

    That mushroom farm is so cool! Never seen anything like it

  5. Legend of Yaz says:

    Even the mushrooms are aesthetic

  6. Mariam C says:

    it really is farm to table

  7. Hannah Lise says:

    Ahh.. my soul is soothed <3 Another wonderful installation! Can't wait for the next one! Also, cheers to your new (safe) bike! 😀

  8. Satan says:

    Those cats have the best life

  9. Jan Leoung says:

    The opening shots/scenes are just beautiful.

  10. arroz420 says:

    your videos are extremely comfortable i just kind of feel alive when i watch your cats wandering around in your kitchen

  11. Jambuuu says:

    Your cooking videos are so nice and relaxing!! You also have a very soothing voice as well. Keep up the great work, Jun!

  12. Jimin Park says:

    Jun is husband goals (also I love how he records the beginning 😍)

  13. Yudo Budhi says:

    video opening : a big range of a snowy mountain HOW THE HELL DID YOU TAKE THAT SHOT, THIS IS BBC DOCUMENTARY LEVEL SHENANIGANS

  14. truebluekit says:

    Darn it Jun! Even your bloody weights to make the blessed tofu is pretty! There has got to be a limit to this… this… exquisiteness!

  15. ThinlyCut90 says:

    I love these vids. Such high quality shots, and genuinely good and traditional food. Probably takes forever to produce, but all the more amazing for it then.

  16. MightyFish says:

    The music you have in the background is so soothing. I never felt so at home when I’m watching your videos.

  17. Margaret Hemenway says:

    When you’re allergic to soybeans so you can’t eat tofu 🙁

  18. Amanda says:

    Your video’s are always top notch ♥

  19. Patrick Star says:

    Gordon ramsey would be proud

  20. ENDESGA says:

    The production value of your videos has skyrocketed! I absolutely love everything about this, and I’d love to meet you two one day when I’m in Japan. Much love from New Zealand! <3

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