How to Make (Easy!) Sukiyaki

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How To Make Sukiyaki (Recipe)

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Savory hot pot with seared marbled beef and variety of vegetables cooked in a soy sauce broth.

SUKIYAKI the very traditional Japanese Cuisine

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SUKIYAKI is a Japanese traditional cuisine. In Edo era , eating meat was not allowed. But farmers sometimes ate meat barbecued using their farming tools. When America , France sent black huge ships to Japan, The foreign crews tried to get Japanese beef. In 1869 “Moritaya” was born as the first meat shop in Kyoto. Then in 1887 Sukiyaki restaurant was started to run at Kobe. There is some variation in cooking SUKIYAKI.

More Cool Kitchen Tips

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HATE TO COOK Series #3 — Baked Garlic Parmesan Chicken

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Author: CakesCottage

Prep time: 5 mins

Cook time: 40 mins

Total time: 45 mins

Serves: 4

•½ cup Mayonnaise
•½ cup shredded Parmesan cheese
•4 boneless skinless chicken breast cutlets.
•4-5 teaspoons Italian seasoned dry bread crumbs
•½ teaspoon garlic powder
•pinch of salt
•½ teaspoon lemon pepper

1.Preheat oven to 400 degrees F.
2.In a small bowl combine mayo, garlic powder, and parmesan cheese.
3.Moisten chicken breasts with water and lay on baking sheet (I line my baking sheet with parchment paper to make clean up easy)
4.Divide the mayonnaise mixture evenly among the chicken, just spreading it across the top of each piece, and sprinkle with salt and pepper to taste.
5.Bake for 15-20 minutes, remove from oven and sprinkle bread crumbs on each piece of chicken.
6.Return to oven and bake for additional 20 minutes or until chicken is cooked thoroughly and juices run clear.
7.Tops will be browned and chicken will be incredibly juicy.
8.You can also finish them off under the broiler for a minute or two to get them extra browned on top.
9.Serve with a veggie like these delicious fresh broccoli that I steamed.
10.Season with a dash of fresh parsley, if desired.

HATE TO COOK Series #2 Hamburger Salad

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Salad is a go-to work lunch, quick to throw together and ready to take anything you need to use up, but it’s easy to get into a rut. And who wants to eat the same old lettuce + chicken breast + vinaigrette every single day? So here are 8 ways to perk up your salads with some different flavors and textures, without a lot of extra time in the kitchen.

Romaine after Romaine can get old – so mix it up a little with spinach, mixed baby greens, or even something sharper like arugula or dandelion leaves. Or try a different type of lettuce; if you’re used to the crisper texture of Romaine, something soft and buttery like Bibb lettuce can be a nice break.

Adding a different dressing can completely change the entire character of a salad. Sure, olive oil and vinegar is convenient, but even a basic vinaigrette is easy to modify with different spices. Or go exotic with a coconut-milk Ranch dressing or a spicy Thai almond-butter sauce.

The Internet is a fantastic source of ideas with hundreds of innovative ideas. If you’re craving a burger, how about turning a burger into a salad. Try it with extra pickles on the side and sweet potato fries.

There are many days, particularly in spring and summer when we’re so preoccupied with our work on the farmers market, that I have no time to plan a menu, or prepare an elaborate dinner. We’re hungry. We’re tired. We want something immediately. It’s on these days that I lean on one of my favorite simple, no-fail dinners: Hamburger Salads. Impossibly easy, it’s less a recipe and more a collection of ingredients. In the end, it leaves our hunger satisfied and takes only 10 to 15 minutes of time.

What to Include in Your Hamburger Salad

To make hamburger salads, you simply need to have a few ingredients – grass-fed beef, raw milk cheese, fermented condiments, greens and tomatoes. Many times, especially in summer, we have these ingredients on hand. After browning the meat, you simply assemble the salad, serve, eat and call it good. Hamburger salads make a blessedly uncomplicated supper, with very few dishes to do afterward. While I often assemble the salads in the kitchen, and serve them at the table, you can also place all the ingredients into separate bowls, and allow your family and guests to assemble their own salads. This method often appeals to children, who appreciate the opportunity to exercise a bit of autonomy in their food choices and meal preparation.

Grass-fed Beef
Grass-fed beef is the focus point of our hamburger salads – it is a good source of protein, minerals like zinc, B vitamins and it offers a very favorable ratio of omega-3 to omega-6 fatty acids. Moreover, Hamburger Salads lean toward a very light (and fast) supper, and the combination of protein and fat found in grass-fed meat helps to ensure the meal is satisfying, and doesn’t leave you hungry. I typically order my grass-fed meats directly from a local ranch, and you can often find a good source locally through your farmers market; however, if you cannot, you can certainly order it online.

Grass-fed Cheese
I also add raw milk and grass-fed cheeses to our hamburger salads. I prefer cheddar, though I often use Pepper Jack or Monterey Jack cheeses. Grass-fed cheeses, like grass-fed meats, are rich in healthy fats – notably conjugated linoleic acid which offers anticarcinogenic properties. It is also a good source of fat-soluble vitamins. You can find grass-fed and aged raw milk cheeses in many natural foods stores as well as farmers markets; however, I often find it easier to order producer-direct online.

I value fermented foods, and, taking a cue from the guidance of the Body Ecology Diet, I try to serve something fermented at every meal. That often means yogurt or kefir at breakfast, or fermented vegetables with lunch and dinner. For Hamburger Salads, I tend to add true, fermented sour pickles, though you might add fermented radishes, fermented carrots or any other fermented vegetable that pleases you. In keeping with the flavor profile of a hamburger, I also like to add fermented ketchup and homemade mayonnaise as a dressing for the salad.

Lastly, the success of the salad rests on the greens and vegetables you use. The sturdier your greens, the better they’ll stand up to the residual heat of the still-warm, browned meat. I typically add other hamburger favorites to my salads: sliced onion and tomato – but you can add carrots, radishes, cucumbers or anything else that appeals to you.

Here are three recipes I found. Pick one or a combination that sounds good to you.

HAMBURGER SALAD from The actual recipe has links to making homemade pickles, ketchup and mayo. But the point of the article learning to cook more and eat out less. So, I would skip making it complicated.

Prep Time: 10 minutes
Yield: 4 to 6 servings

• 1 tbsp lard or bacon fat
• 1 pound grass-fed ground beef
• 6 cups loosely packed salad greens
• 2 medium-sized sour pickles (get the recipe here), sliced into 1/4-inch rounds
• 4 ounces grass-fed cheese (find it here), shredded or chopped
• 1 small white onion, sliced thin
• 1/2 pound tomatoes, chopped
• homemade mayonnaise, to serve
• homemade ketchup (get the recipe here)

1. Melt the bacon fat or lard in a heavy skillet over medium-high heat. Brown the ground beef in the hot fat, then transfer it to a serving bowl and allow it to cool about 5 minutes.
2. Plate the greens, then spoon the ground meat over the greens. Top with pickles, cheese, onion and tomatoes, then serve with mayonnaise and ketchup.
Consider substituting barbecue sauce for ketchup, or add other vegetables to the salad as suits you.


Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 6-8 servings
• Use organic ingredients whenever possible.
• 1-2 pounds grass-fed beef
• Salad greens
• 1 large onion, sliced
• 1 lb mushrooms, sliced
• 1-2 cups of favorite cheese, grated
• Pickles (I use homemade)
• Ketchup (condiments are best homemade)
• Mustard
• Mayonnaise
• Salt and pepper to taste
• Olive or coconut oil.
• Optional toppings: tomatoes, avocado, olives, homemade pepper relish, etc
1. Grate cheese and set aside.
2. Add a small amount of ghee to frying pan and cook ground beef. Add salt and pepper to taste.
3. Remove to a bowl and set aside.
4. Saute mushroom in same pan in the fat left over by the beef.
5. Remove to another bowl and set aside.
6. Add more ghee to pan and saute onions.
7. Assemble desired toppings and condiments in serving bowls.
8. Layer lettuce on dinner plates and ground beef next.
9. Add desired toppings on top of the beef.


About This Recipe
“I saw this method shared in a magazine. We tried it and now LOVE it! ***WARNING*** This more of a method/idea than an actual recipe, therefore, if you need precise measurments you will be disappointed. This is also good with jalepenos or pepperocini peppers. Use whatever you like on your burgers.”
o 1 hamburger patty, cooked and cooled ( one per person)
o 2 -4 tablespoons mayonnaise
o 1 -2 tablespoon mustard
o 1/4-1/2 onion, diced
o 1 dill pickle, chopped
o 1/4 cup cheddar cheese, shredded
o 1 tomatoes, diced
o 1 head romaine lettuce, chopped
1. combine mayo and mustard.
2. crumble burger into mixture and combine.
3. place lettuce on plate.
4. top with burger mixture.
5. top with remaining ingredients and ENJOY!