Buy yourself a butane-fueled Japanese cooker - or a couple, if your dinner table seats eight or more. I love these ultra-safe cookers and have two of them. They’re intended for use right at the dinner table; their base remains cool so you don’t need to worry about heat-marking any surface. So here is my Japanese cooker!
Buy yourself a heavy, broad-based, low-walled cooking pot. Cast iron is ideal. Asian grocery stores, some hardware stores, and online sources sell such cookers and pots. These broad, low-walled pots are natural partners for Japanese cookers. Now print, photocopy, and laminate one or two copies of this recipe (removing my chit-chat, of course), and you’re ready to have a party!
This delicious Turkey Sukiyaki recipe is tremendously easy to cook, but takes some fussing to prepare. If you have a large kitchen with an island, have everyone chop and measure the ingredients, but if your counter space is limited, do it yourself, early in the day.
Spread the prepared ingredients on platters and in a couple of small bowls beside the guest or guests doing the cooking at the dinner table, hand them the laminated recipe, and let them go to it!
Be sure you’re completely familiar with how your Japanese cooker works and how to insert the can of butane so your guests won’t lose confidence in you or the designated cook. If you like, the guest beside each cook can act as sous-chef, handing over the ingredients required.
This recipe requires less than 10 min. cooking time. Behind the scenes, flip your rice cooker on in the kitchen about 15 min. before the designated guest/s start cooking, so everything will be ready at the same time. Trust me: Everyone will love this economical dish, and no one will guess you’re serving a plan-over.
And remember … You don’t have to give a party to enjoy this great dish right out of a skillet, as I served it last night!
2 tbsp. lemon juice
¼ tsp. finely ground pepper
2 tbsp. canola oil
2 c. sliced mushrooms
½ c. chopped celery, in ½-in. pieces
¼ c. chopped green onions
⅓ c. chopped red bell pepper (“capsicum”)
1-½ c. bean sprouts, rinsed and blotted dry
¼ c. sliced water chestnuts, drained
1 small onion, coarsely chopped
2 c. cooked rice
2 c. fresh baby spinach, large stems removed
Soy sauce, to taste
To Prepare the Seasoned Broth:
½ c. turkey or chicken broth (see Further Note)
1-1.2 tbsp. granulated sugar
1 tbsp. soy sauce
2 tsp. mirin or dry sherry
Combine and set aside.
In small bowl, sprinkle turkey, tofu (or both) with lemon juice, seasoning to taste with pepper. Cover, refrigerate, and set aside. On medium-high setting, heat oil in large, heavy skillet or work. Combine and add mushrooms, celery, green onions, red bell pepper, bean sprouts, water chestnuts, and onion. Stir-fry 2 min.
Add and stir-fry turkey and/or tofu until heated through, about 1 min. Pour in seasoned broth and bring to a boil. Stir in rice, spinach, and bean sprouts. Reduce heat to low. Cover and cook 5 min., until mixture is heated through, removing cover to stir occasionally. Pass plates to serve, with each diner seasoning to taste with soy sauce. Serves 6.
Note: Last night, I substituted tofu for half the turkey in this recipe. It was excellent! You could certainly serve this as an entirely vegetarian dish, if you prefer.
Further Note: See Index for How to Make Stock (Poultry).
|Combine vegetables, stir-frying 2 min. Add turkey or tofu.|
|Add soy-mirin mixture.|
|Add rice ...|
|Cover … Cook until heated through … serve.|