How to Make Jet Tila's Kanto-Style Sukiyaki | Ready Jet Cook | Food Network

The reveal of this Kanto-style sukiyaki 🤩🤩 Jet Tila is diving into this popular Japanese hot pot with thin sliced beef!! New episodes of #ReadyJetCook dropping each Thursday!
#ReadyJetCook #FoodNetwork #JetTila

On #ReadyJetCook, Jet Tila shares his favorite go-to recipes and shops at his family's grocery store.

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Kanto-Style Sukiyaki
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 40 min
Active: 40 min
Yield: 4 servings

Ingredients

Warishita:
1/2 cup mirin
1/2 cup good quality Japanese dark soy sauce
1/4 cup sugar
1 teaspoon MSG, optional

Sukiyaki:
8 ounces shirataki noodles
4 to 6 fresh shiitake mushrooms or 1/4 bunch of enoki mushrooms
1 large carrot, peeled
2 tablespoons neutral oil, such as canola oil, grapeseed oil or peanut oil, or a 1-inch cube of beef fat
1 pound paper thin slices super marbled beef, preferably ribeye
1 Japanese green onion or 3 scallions, sliced on a 1/2-inch bias
1/2 white onion, cut into 1/4-inch-thick slices
9 to 10 ounces firm tofu, cut into 1/4-inch-thick slices
1/2 cup Napa cabbage, cut into 3-inch lengths
1 to 2 cups water
2 to 3 large, pasteurized eggs

Directions
Special equipment: a mini star-shaped vegetable cutter (optional); a sukiyaki pot, such as the cast-iron lidded type called Iwachi (cast iron) sukiyaki nabe (pot), a donabe or any soup pot.

For the warishita: Whisk together the mirin, dark soy sauce, sugar and MSG if using in a small bowl until the sugar is dissolved. Set aside.
For the sukiyaki: Cook the shirataki noodles in a small pot of boiling water over medium-high heat until blanched, 1 minute. Drain, rinse and set aside.
To cut mushroom stars, hold each shiitake mushroom with the cap-side up and use a paring knife to make a beveled cut straight down the middle. Remove the portion you've cut out, so it reveals the white flesh. Repeat on the diagonal twice so that you create a star shape with 4 or 6 points. Set aside.

To make carrot stars: Cut the carrot into twelve 1/4-inch-thick rounds. Use a mini star-shaped vegetable cutter on each carrot disc to create a star shape if desired, reserving the carrot scraps for another use.
Place a sukiyaki pot over medium-high heat; I like using the cast-iron lidded type called Iwachi (cast iron) sukiyaki nabe (pot). You can also use a donabe or any soup pot. Something about 4 quarts in size will be perfect.

Drizzle enough oil to coat the bottom or if using a piece of beef fat, just drag it along the bottom of the pot until it melts and covers the surface.

Lay the beef flat into the bottom of the pot and quickly sear both sides, leaving the centers rare, 30 seconds to 1 minute per side. Pour the warishita into the pot and stir with a wooden spoon or silicone spatula to deglaze the brown bits on the bottom of the pot and coat the beef. Once the beef is coated, drag and gather the beef to one corner of the pot. Start to arrange each vegetable (the Napa cabbage then the mushrooms, onion, green scallion and carrots), tofu and noodle component into its own little area, like arranging a charcuterie board.

Now add the water just until it is visible under the vegetables, beef and tofu, DO NOT cover and boil. Stir and gently, cover and simmer until the Napa cabbage and mushrooms are cooked through since they take the longest, 3 to 5 minutes. All the ingredients will create a rich broth.

Traditionally, you would crack an egg into an individual small serving bowl, scramble and use the egg as a dip for each bite of sukiyaki. Alternatively, you can crack the eggs into the sukiyaki as it simmers to gently poach them after adding the water.

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How to Make Jet Tila's Kanto-Style Sukiyaki | Ready Jet Cook | Food Network

[Azariah-pvxv]

He is like the main chef for food Network

[patriciagrier]

Some people think slurping is bad manners, but in Asian culture. Slurping is a complement to the cook. Delicious ❤

[debsa-nonymous]

And let me add that it's been like 40 years since I've had Sukyaki and it was my favorite dish, but with the proliferation of sushi restaurants, I haven't been able to find any Japanese restaurants where we can get different foods than just sushi or teriyaki.

[debsa-nonymous]

Jet, I don't believe MSG is bad for you, BUT, some people (I'm one) have a sensitivity to it that causes bad things. When I was a teen, I had horrible acne on my face, chest and back which meant weekly visits to a dermatologist. Nothing worked on these. At the time, people claimed the triggers were fatty foods, chocolate and even dairy. I cut out all three completely and the issue persisted. I was miserable. I found a book in the library ... no internet when I was a teen! ... on additives and preservatives and when I got to MSG, under sensitivity, I had ALL the symptoms. So, I started reading every label and eating only foods I made that I knew did not have it. Within two weeks, my skin was cleared up, my tummy issues gone. When I went to the dermatologist, he claimed his last medicine had worked and I disabused him because I hadn't filled the prescription. I told him what I found and had done. He had never heard of this sensitivity some people had. To this day, I still watch labels and restaurants are very good about telling you what they can leave it out of and what they have no choice as it's premade. I have some tolerance, but I can tell when I get a breakout .... at 65!!!! ... that I've overdone it.

[janettrimm]

Always love watching Ur content, Thanku for sharing,

[WarrenIsDead]

Anyone know what type of soy sauce that is? Great cook, and teacher, breaks everything down amazingly well.

[RosieGoat]

I love that knife ..where would one find one like it?

[hopkinsdrums]

The MSG hate here is so ignorant. If it gives you a headache, fine. But if you ate the dish without knowing it was there, you'd just be talking about how good the dish tastes.

[jeromethiel]

My most frequent "hot pot" is when i eat spicy foods, and the spicy foods gets its revenge a few hours later... ^-^

[bowley]

You don’t have to say, “from this chef’s opinion” that MSG isn’t bad for you. It’s not an opinion, it’s a fact that isn’t not bad for you. That whole idea was based on some pseudoscience nonsense that has been proven to be unfounded and untrue. But keeping it as a potential opinion, allows people to keep trying to purport that nonsense “well, to meeee, I think it’s baaaad”. No read a damn book and quit pushing that nonsense. Making Asian food look bad when it’s not. (Not directed at you, directed at the Karens who keep pushing that falsity) :-D
Thanks for coming to my TEDTalk

[alexisstockard]

Please don't be mad but MSG in my family gives us headaches and really bad rashes

[OriginalMomo]

Nope. MSG is for chefs who can’t cook. If you know what you’re doing, you’ll never need it. You have officially lost my respect, Jet.