Sukiyaki (Homemade Tofu)

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  • Published on Feb 5, 2018
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    ―Knife―
    Chef Knife: Sekimagoroku Gyuto (amzn.to/1OkxnYt)
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    KING Japanese Sharpening Stone 1000/6000 (amzn.to/2uokk32)
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    ►Main Channel: tvclip.biz/user/RachelandJun
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    ►Music by Epidemic Sound (goo.gl/wiYvVq)
    INGREDIENTS
    (serves 2-3)
    -Tofu-
    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
    -Vegetables-
    You can use any vegetables you like. Here'are the ones I used this time
    green onion
    Chinese cabbage
    shiitake mushroom
    carrot
    thread konjac
    very thin, marbled beef slices


    INSTRUCTIONS
    -Tofu-
    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."
    -huffingtonpost)
    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.
    -Sukiyaki-
    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.
  • Howto & StyleHowto & Style

Comments • 16 909

  • Robert Quintero
    Robert Quintero 2 hours ago

    Hello, I’ve been a fan of both your channel for years! I was wondering what type of sake did you use for the sukiyaki?

  • Lish Fips
    Lish Fips 2 hours ago

    even the paperweight is aesthetically pleasing

  • Benjamin Li
    Benjamin Li 12 hours ago

    The arrangement in the intro could very well have been the beginning of an anime

  • PotaShiTo
    PotaShiTo 17 hours ago

    This dude is Japanese ver of Bob Ross

  • 桜吹雪
    桜吹雪 18 hours ago

    すき焼きに人参をいれるのですね!?

  • XuanbinhPro
    XuanbinhPro 21 hour ago

    Who watch his video but didn't do any of these

  • 樫野崎灯台
    樫野崎灯台 22 hours ago

    旨そう

  • Trung Kiên Lê
    Trung Kiên Lê Day ago

    i want to see the flower ball

  • suyan O
    suyan O 2 days ago +1

    Where do you living

  • What the hell we gon do now?

    I adore how the cats sit there watching you make homemade meals, sometimes I wish I were your cats hehe

  • Baby Bayy
    Baby Bayy 2 days ago

    I love your cats hehehe😁

  • Dolphinboi
    Dolphinboi 3 days ago

    Can you make an extremely spicy pork hotpot? I have a devil's hot pot party coming up and I want my fellow demons to taste something amazing.

  • Big Sundae
    Big Sundae 3 days ago

    Can you use an alternative to sake

  • buff clash
    buff clash 3 days ago

    Sks

  • MajiMarji
    MajiMarji 4 days ago

    You can’t get fresh ingredients like this unless you live on a farm. The taste of his food must be incredible.

  • Jesse
    Jesse 4 days ago

    I watch Cooking with Boris when I feel like being gopnik
    I watch JunsKitchen when I want to dine like a man

  • Black Feather
    Black Feather 4 days ago

    Im a guy but i can be his wife

  • Alvin Gaming
    Alvin Gaming 5 days ago

    Really asmr

  • Izzy Bella
    Izzy Bella 6 days ago +4

    "I got lots of mushrooms!"
    Haku: :T

  • Scythe Keeper
    Scythe Keeper 6 days ago +2

    When is he going to have his own restaurant

  • Ali Carter
    Ali Carter 7 days ago

    I feel so soothed

  • majestic sea flap flap
    majestic sea flap flap 7 days ago +63

    Everyone's raving about uncle's garden but nobody seem to mention *soft water*

    I mean.... *S O F T W A T E R* .

    • Jennifer Robinson
      Jennifer Robinson Day ago +1

      L3fty x Ch4n water with lots do dissolved solid like minerals is labeled hard water

    • L3fty x Ch4n
      L3fty x Ch4n Day ago

      @Creator Sama why ish da water Hard though?
      ;w;

    • Creator Sama
      Creator Sama 4 days ago +4

      better than hard water

  • Ripper
    Ripper 7 days ago

    5:24 I am just leaving this comment for me to be able to get to the satisfying part that I like

  • TheReIaxingEnd
    TheReIaxingEnd 8 days ago

    When I was 10 :P

  • jamusaburo hiroki
    jamusaburo hiroki 8 days ago +1

    Me: jun is a Japanese right?
    You reading this: yeah y?
    Me: there is a Chinese cabbage lying here....
    You: NAAANNNNIIIIIII!?!!!

  • Alvin Li
    Alvin Li 9 days ago

    This guy inspires me to learn Japanese cuisine

  • PrinceKenneson K2009

    yall make me hungry for some spicy noodles

  • Shruthi R CSA CBE
    Shruthi R CSA CBE 9 days ago +1

    I love how he adds cool drone shots at the start of every video

  • Cheezy - Extravaganza
    Cheezy - Extravaganza 10 days ago

    Don't let haku sniff the blowtorch

  • RotvikGG
    RotvikGG 10 days ago

    omg you re awesome!!!

  • Yla Werner
    Yla Werner 10 days ago

    I like kittyss 😍😍😍😍

  • Yla Werner
    Yla Werner 10 days ago

    Yumm

  • Yla Werner
    Yla Werner 10 days ago

    So cute

  • Yla Werner
    Yla Werner 10 days ago

    😍😍😍😍😍😍😍

  • Technicyan
    Technicyan 10 days ago

    I'm glad he didn't make the cats smell the open torch. Also who else was feared of receiving the hot oil splats in the face at 7:30 ?

  • Семечко Конопляное

    яки не суки, они пушистые

  • Sally Rose
    Sally Rose 10 days ago

    looks perffff

  • kuro
    kuro 11 days ago

    Wow.I've never heard of excellent accent in Japanese. How did you learn English?

  • Snowmancat1
    Snowmancat1 11 days ago

    Isn’t sukiyaki a song from the 60’s?

  • Kane The Unsettled
    Kane The Unsettled 11 days ago

    I love the minimalist processes and presentation of your cooking

  • GoldenLegacy 56
    GoldenLegacy 56 11 days ago

    Where in Japan are u, if someone can tell me that would be awesome, I would love to visit

  • not okay
    not okay 12 days ago +1

    1:39 can someone tell me what song this is?! please

  • chaochao meow
    chaochao meow 12 days ago

    I like this. This so cute

  • Tuxedo Bird
    Tuxedo Bird 12 days ago

    OCD at 5:02 ticking off

  • 木枯らし
    木枯らし 13 days ago +4

    なんやこの洒落たチャンネルは、、、

  • KaydieBugg
    KaydieBugg 13 days ago +2

    I love seeing Jun going around the nearby area to gather ingredients. Can't get much fresher than this!

  • だくだくつゆ
    だくだくつゆ 13 days ago +2

    日本人は家でこんなことをしません

  • ZairX
    ZairX 13 days ago

    Wow wow wow! We aren't gonna take someone else farm and eat it.

  • Sharon
    Sharon 13 days ago

    does this mean you could make "tofu" out of every vegetal milk like... "cashew tofu" or buy soymilk in the supermarket and then make it at home?!

    • JJ Irving
      JJ Irving 11 days ago

      Not sure about cashew but yeah u can skip the process to 3:33 using soy milk u can buy at supermarkets

  • Green Ghouls
    Green Ghouls 13 days ago +1

    Sucky yucky

  • 야바
    야바 13 days ago

    Where is there?

  • Becky Does Everything
    Becky Does Everything 14 days ago +1

    Those vegetables! 😍 I have a thing or two to learn about gardening.

  • MRBOSSPLAYZ -Official
    MRBOSSPLAYZ -Official 14 days ago +2

    The perfect man doesn't exi-

  • Ame
    Ame 14 days ago

    You would be a great Dad.

  • MyO bross HighLog
    MyO bross HighLog 14 days ago

    I love the presentation of the food

  • ZamDxd XD
    ZamDxd XD 15 days ago

    I like people who in her video have thumbnail cat
    ~Rip english
    Hehe

  • もちきなこ
    もちきなこ 15 days ago

    白滝の側にお肉を入れるとお肉が固くなってしまうので離れて置いた方がいいです!
    すき焼き美味しいですよね~😋

  • LnW BanK
    LnW BanK 15 days ago

    น่าร่อย

  • pocahontas J
    pocahontas J 15 days ago

    Can we just have more juns kitchen videos please I prefer this alot more

  • Ashley Long
    Ashley Long 15 days ago

    when will your website be back?