Tag Archives: #1386

Meet The Manufacturer: #1386: Takamori Sukiyaki Style Noodle Stew

Well, we’re almost to the end of this Meet The Manufacturer. It’s been a really fun journey through all of these Japanese flavors. Today, I’m going to review a beefy sukiyaki udon stew! But what is sukiyaki? Let’s ask Wikipedia:

Sukiyaki (鋤焼?, or more commonly すき焼き) is a Japanese dish, of the soup or stew type, prepared and served in the nabemono (Japanese hot pot) style.

It consists of meat (usually thinly sliced beef) which is slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a shallow iron pot in a mixture of soy sauce, sugar, and mirin. Before being eaten, the ingredients are usually dipped in a small bowl of raw, beaten eggs.

Generally sukiyaki is a winter dish and it is commonly found at bōnenkai, Japanese year-end parties.

Well, it’s not Winter here anymore, but the temperature has gone down a bit. We had a couple 80+ degree days a week or so ago but today it’s dark and rainy. In fact, all the Springtime pollen from the trees is gathering around the storm drains – looks like a thick yellow soup! Let’s check this one out.

Here’s the back of the package (click image to enlarge). Probably contains beef. To prepare, bring 300ml water to a boil. While it’s getting to a boil, put the liquid sachet in to heat it. After boiling, take out the sachet. Add udon and cook for 2 minutes. Add sachet content and stir. Enjoy!

The noodle pouch.

Liquid soup base sachet.

Neat looking stuff!

Finished (click image to enlarge). Added sweet onion, sukiyaki beef and green onion. The noodles are excellent – soft but chewy and thick. The broth is really something – has a nice thickness to it and a sweet, salty and strong beef flavor. I can see why this is for the Winter – very stick to your ribs stuff! 4.5 out of 5.0 stars. UPC bar code 4901959100291.

[AMAZONPRODUCTS asin=”B004AE20D2″]A hotpot is what you would use to make Sukiyaki.[/AMAZONPRODUCTS]

Wow this looks really good – making Sukiyaki in Japan.

Meet The Manufacturer: #1384: Takamori Hiyashi Udon Bonito Sauce

This is another cold noodle dish. Bonito is a fish that is used to flavor broths quite often in Japanese cuisine. The last Takamori cold noodle variety I had was one of the best I’ve ever had – let’s see how this one fares!

Here’s the back of the package (click image to enlarge). Not sure but probably contains fish. To prepare, add the sauce sachet to 60ml cold water and combine. Set aside. Put contents of one noodle sachet in a shallow dish and add 2cm of water. Microwave for 2 minutes 20 seconds at 500 watts or 2 minutes at 600 watts. Drain and run cold water over the noodles. Plate the noodles and pour sauce and water mixture. Enjoy!

One of the two included noodle pouches.

The liquid base.

Has a nice fish scent.

Finished (click image to enlarge). Added egg, Kizami Shoga (pickled ginger), green onion and cabbage. The udon noodle is very good cold – they remain moist. The sauce has a nice bonito flavor which is rich and enjoyable. 3.0 out of 5.0 stars. UPC bar code 4901959100413.

The process in which bonito is smoked and cooked and finally becomes shaved katsuobushi.