January 4th, 2018 03:23:00 pm
A Sukiyaki Pot is a japanse sukiyaki recipe that can be made with many different choices in ingredients. Here we are assembling and cooking it in a Titanium Pot, instead of the traditional hot pot, because we are all about surfaces that don't leach into our food. Any of our Casserole or Rondeau Pans will work perfectly. I'm using the 11 x11 square, but they also are offered in round sizes more like the hot pots (see here). I also cooked mine stovetop and then moved it to the table (instead of cooking it tabletop). Every last bit was snatched from the pot by my guests. Using their chopsticks they selected morsels from each corner of the pan, and indulged in the noodles in the center. It had all simmered in the delicious mushroom stock making the flavors meld nicely. This picture shows the end product right before it was moved to the table. Using this Titanium Pot is wonderful because you have a lid to keep it all warm while your guests assemble.
Start by making the Stock. In a small pot combine water, shitake mushrooms and kombu. Bring to a boil and press down on mushrooms and kombu so they stay submerged. Reduce heat and simmer 20 minutes. Scoop out and discard solids and stir in the tamari (I used coconut aminos), mirin and maple syrup. Simmer 5 minutes longer. Remove from heat and set aside. For the stock I used our Titanium Universal Pot, in the 6" size (see it here). Here are the ingredients for the stock:
Next I cooked the buckwheat noodles, drained and set them aside in a bowl. In regard to these noodles, read your labels!! I have only found one brand that is actually a whole grain buckwheat noodle (non wheat). A lot of the packages say "Buckwheat Soba" but if you read the ingredients, it's made from wheat flour. Eden Selected Buckwheat Soba is the real deal, 100% Whole Buckwheat Flour. You will need an 8 oz package for this recipe.
Next I lightly toasted the sesame seeds until lightly browned and fragrant. I transfered them to the mortar and pestle and ground them lightly until about 1/2 the seeds were broken. Set it aside.
Now you need to chop and prep. Cut the stems out of the collard greens and stack leaves so they are all facing the same direction. Roll from one side to the other to form a log, and cut the crosswise into 1/4 inch ribbons. Heat the Titanium Pot over medium-high heat and add a bit of coconut or avocado oil. Visually divide the skillet into 5-6 pie slices and place one vegetable in each area. Collard greens, Onions, Carrots, Daikon, Mushrooms, and Mung sprouts. Saute them for 2 minutes, gently pushing them with a wooden spoon but keeping them in their generally defined area. Add water and simmer vegetables until collards are wilted (about 1 minute longer). Push ingredients closer to the edge of the pan and transfer cooked noodles to the center of the skillet.
Pour the warm stock over the noodles and vegetables. Sprinkle with the sesame blend and serve. I put this in the center of the table and everyone used chopsticks (or forks) to transfer portions periodically to their plates, grabbing from each grouping.
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