Sukiyaki: Japan’s Heartwarming Dish That Sings ‘Gutsu Gutsu’

Posted on December 22, 2023 by Zojirushi America Corporation

Sukiyaki is a beloved Japanese dish that warms the soul as it fills the stomach. It’s not just a meal; it’s a multisensory experience that starts with the comforting sound of ‘gutsu gutsu’ – an onomatopoeic term that describes the simmering of ingredients in a Japanese hot pot. Join us on a culinary adventure as we explore the fascinating world of sukiyaki and its significance in Japanese food culture.

History of Sukiyaki

Tracing back to the Meiji era (1868-1912), sukiyaki is a historical dish symbolizing Japan’s social and culinary transformation. Originally a celebratory food for gatherings, it evolved into a comforting staple enjoyed across the country.

The name sukiyaki blend combines ‘suki,’ the Japanese word for spade used by laborers to cook, with ‘yaki,’ meaning grilling. The introduction of beef during the Meiji Restoration turned sukiyaki into a beloved method of savoring this once-scarce delicacy, embodying Japan’s ability to harmonize new influences with time-honored traditions.

Sukiyaki: A Symbol of Japanese Culinary Fellowship

Sukiyaki holds a special place in the heart of Japanese culinary culture, representing more than just a beloved dish—it epitomizes the essence of togetherness and harmony. Sukiyaki is traditionally a shared family style, reflecting the Japanese value of ‘wa‘—social harmony.

Gathered around a single pot, friends and family participate in the cooking process, each person adding and cooking ingredients. This interactive dining experience fosters a sense of community and warmth, making sukiyaki a popular choice for festive occasions and a symbol of unity.

Moreover, sukiyaki’s very evolution—from a luxury dish savored by the few to a comforting meal enjoyed by many—mirrors Japan’s historical journey towards inclusivity and cultural openness. Sukiyaki is a dish that not only serves as food but also as a culinary connection between people. It perfectly represents the spirit of Japanese hospitality and the joy of sharing a meal.

Make Sukiyaki at Home

At home, mastering sukiyaki is about embracing simplicity and quality. Creating a harmonious combination of sweet, salty, and savory elements requires patience as each ingredient is carefully simmered.

A classic sukiyaki recipe includes thinly sliced beef, chunks of nappa cabbage, shirataki noodles, fresh shiitake mushrooms, sliced onions, and carrots. Leeks and tofu are also added as well. The cooking sauce is a mixture of soy sauce, mirin, sugar, and dashi, although some opt for water.

The preparation starts by heating a shallow pot or electric skillet over medium heat. Once heated, the cooking sauce is added and brought to a gentle simmer. The meat is then added to the pot and cooked until it achieves a savory browned perfection. Then, the vegetables and noodles are added, allowing them to cook until tender and infused with flavor. This culinary masterpiece is completed by serving it promptly, accompanied by dipping sauce or a side of beaten egg.

Here are some tips to make it even better:

For a richer flavor, use Wagyu
If using shirataki noodles, rinse them well under running water before cooking.
To make your own dashi, simply simmer kombu (kelp) and bonito flakes in water for 30 minutes.
Don’t be afraid to experiment. There are many different ways to make sukiyaki. Try adding different vegetables or meats to see what you like best.

Get the full recipe, designed for the Gourmet d’Expert® Electric Skillet (EP-RAC50) here.

Favorite Fall Comfort Foods

Posted on October 5, 2023 by Bert Tanimoto

Here’s the thing—you wouldn’t expect the words “comfort food” and “high tech” to go together, but when I sit here and think, “What can I make with my Zojirushi products today?” the tech makes it easier to cook everything. And that includes the simple stuff that I grew up with, like sweet potatoes.

My wife loves French onion soup. She dug up this recipe from Better Homes & Gardens® that makes a one-pot pasta with canned soup, so we made it with our electric skillet.

You can tell this is going to taste good just by looking at it—how can you go wrong with canned soup? Of course it isn’t going to compare with how the French did it in the 19th Century, when the modern version of onion soup first originated at open air markets, but modern times has its advantages too.

Once the pasta has cooked through, the real flavor goes in; all those browned onions and cheese.

The crusty French bread takes the place of the croutons you would normally find in French Onion Soup. This is the best kind of comfort food—the kind you make with no trouble in one pot.

OK, I’m not gonna lie. We don’t have a lot of counter space in our kitchen, so when we take out an appliance to use, it’s going to get more than one use before it goes back into the closet. The skillet is handy for this kind of homey dish anyway, so we made Paella. Listen, whenever I eat rice it’s almost always an Asian dish, but I do like other kinds and Spanish Paella is one of them. The other is Cajun rice. I’ll eat anything that tastes good, you know what I mean?

Notice how the skillet seared the bottom of the rice so nicely, a trademark of good Paella.

More comfort food—a simple steak with grilled vegetables.

Maybe steak isn’t that simple. There are a gazillion ways to eat it, after all. Some people like a good steak sauce, some prefer a chimichurri, or maybe just butter and some salt and pepper for others. My favorite way to eat a steak is wasabi shoyu, a dipping sauce made of soy sauce and wasabi. But hey, it could be because I always eat my steak with white rice (which means I cut my meat up before I eat it and use chopsticks). How do you eat your steak?

Let’s talk about those lusciously colorful sweet potatoes. The purple one is the Okinawan potato, known for its sweet and creamy texture. It’s been called a superfood, and who am I to argue; we all know that Okinawans are some of the oldest living humans on earth. The orange one is the traditional yam, the kind we love on Thanksgiving. And the pale yellow one is the Japanese sweet potato, that I’ve heard can still be bought from food carts in Tokyo on a cold night. You’d have to be on a quieter suburban street probably, but it sure would bring back childhood memories for me. You can buy these at the market in season and bake them in your toaster oven.

Because it’s October, I really can’t finish this post without talking about pumpkins. One of my favorite desserts growing up local in Hawaii was butter mochi, the classic cake made with mochiko flour. Well, if you add pumpkin puree to the mix you can get pumpkin mochi cake and not feel left out of pumpkin season.

Adding the puree makes this cake a bit more pudding-like, but the flavor is ono; I guarantee it.And that’s how we do comfort food at our house. Whenever there’s any excuse to go a little beyond bacon fried rice for dinner (like using our Zojirushi stuff for example), our menu often gets more interesting. Ha-ha!

Products used in this post: Micom Toaster Oven ET-ZLC30, Indoor Electric Grill EB-DLC10, Gourmet d’Expert® Electric Skillet EP-RAC50

Please note that these recipes were not tested by Zojirushi America.

Bert-san’s Take—Gourmet d’Expert® Electric Skillet (EP-RAC50) & Giveaway

Posted on April 4, 2023 by Bert Tanimoto

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I am so happy to announce my first giveaway for Zojirushi this month! To enter, read the contest rules at the end of this article for your chance to win a new Gourmet d’Expert® Electric Skillet EP-RAC50!

This is a review that I should have done a long time ago; not only because this Zojirushi product is probably their most underrated appliance ever, but also because people should know how really versatile it is. The Electric Skillet has been in their line-up for a long time, which shows how time-tested and trustworthy it has been. For our family, It gets the most use around our house for a variety of meals (only the rice cooker and water boiler gets more time, but they’re specialized).

Check out the recipes available on the Zojirushi site under Other Electric Products and you’ll see how many were cooked with the skillet. So many awesome one-pot meals you can make! I put the skillet through a workout with a classic Japanese hot pot called Tori Nabe (chicken hot pot), because it’s still a bit chilly out there, and it isn’t a heavy hot pot dish like you’d want in the middle of winter. Tori Nabe uses mainly chicken chunks, vegetables, tofu and a light chicken broth.

Once you get used to controlling the temperature on the skillet, it’s easy to cook with it. It heats up very fast so it didn’t take long to bring everything to a boil with the glass lid on.

In about 10 minutes you’ll be done so you can bring it down to a simmer and just dig in. The beauty of this dish and the skillet is the portability. You’re not anchored to the stove because you can simply cook on the dining table. You’re not even having to serve because your eaters can serve themselves right out of the pan, so you’re enjoying hot pot the way it was really meant to be.

This skillet also comes with a shallow pan, which is big enough to almost be a griddle. In our Korean/Japanese household, we’re always going to get both cuisines, so here’s a couple of dishes where a flat surface area like this makes stir frying easy. We had just enough leftover rice to make Korean Bibimbap—my favorite.

If you’ve ordered this at a Korean restaurant you might have had it in a dolsot stone pot, the crazy heavy bowl (sometimes solid granite) that gets so hot it browns and toasts the rice by the time you’re ready to eat it at the table. The Zojirushi skillet gets major points for heating evenly across the entire surface, able to replicate the rice browning for the bibimbap!

By the way, bibimbap can be made totally vegetarian like this one is, and you won’t miss the meat because it’s so flavorful. For me, I like how the fried egg mellows out the taste of the gochujang spicy paste. And to make this at home easily, go to your local Korean market (hopefully you have one nearby) and purchase all the ingredients seasoned and pre-made.

Similarly to bibimbap, Japanese Yakisoba can also be made easily from a kit sold at most Japanese grocery stores. Get some sliced pork and the veggies you have lying around the house and just assemble—they even furnish the sauce packet.

Plenty of space in the pan to stir-fry two portions of yakisoba.

Just cook and you’re done—so easy. Yakisoba is probably one of the most popular street foods in Japan and can be found in hundreds of permutations because of the variety of ingredients that are used. Growing up in Japan, my memories include finding them at the temples during summer festivals, with the sound of cicadas ringing from the trees.

Some nice variations that you might like are Yakisoba Pan (stuffed in a hot dog bun), Omusoba (stuffed in an omelet), or Yaki Udon (made with udon noodles). My version of a completely dressed up yakisoba is topping it with Japanese aonori (seaweed flakes) and red ginger.

The Gourmet d’Expert® Electric Skillet was provided by Zojirushi and I’ve been using it to make all kinds of dishes for this blog, but we found it so useful that we also bought the smaller version of this skillet for ourselves. It’s the perfect size for when we only need enough food for two. You can check it out here: Gourmet d’Expert® Electric Skillet EP-PBC10. And if you want to see what else we’ve done with these skillets, you can see some of my older posts below:

Pepper Rice
Mille-Feuille Nabe
Korean Army Stew
Hawaiian Chicken Hekka
Sukiyaki
Beef Stroganoff

THIS GIVEAWAY HAS ENDED.

RULES:
1. Answer this question in the Comments section below—how would you use the Gourmet d’Expert® Electric Skillet to cook for your family?

~~2. Leave a valid email address so we can contact the winner of this contest.~~

~~GOOD LUCK!!~~

~~This giveaway will run from April 4th, 2023 until April 17th, 2023, and is open to U.S. and Canada residents only.~~

~~One winner will be selected at random on the following business day after closing, and be contacted by email. You must respond within 48 hours to claim your prize.~~

~~More rules:~~
~~•Must be 18+ and resident of US or Canada~~
~~•Prizes can only be shipped within US and Canada~~
~~•Make sure to enter your email address correctly so we may reach you if your email is chosen~~
~~•One entry per email address~~
~~•Winner will be contacted by email from info@zojirushi.com~~
~~Giveaway rules here: https://www.zojirushi.com/sweepstakesrules/~~

Products used in this post: Gourmet d’Expert® Electric Skillet (EP-RAC50)

Please note that these recipes were not tested by Zojirushi America.

Cook Your Favorite Winter Meals with Zojirushi Electric Skillets

Posted on January 13, 2023 by Zojirushi America Corporation

Are you looking for easy winter recipes to warm up to this season? Whether you’re cooking for one or cooking for a few, our Gourmet d’Expert® Electric Skillets are perfect for making all kinds of easy meals and snacks – from hearty soups, grilled meats, hot pot, and even desserts. Today, we’ll be sharing our ultimate recipe guide to our favorite electric skillet dishes for the winter, from sukiyaki, fondue, pasta dishes, and more. Let’s get cooking!

If you need an introduction to our electric skillet line, make sure to read our product guide here to learn more.

Gourmet d’Expert® Electric Skillet EP-PBC10

This single pan, multifunctional electric skillet features a deep dish ideal for soups and stews and a wide 10-½” surface great for grilling and sautéing. If you have a Gourmet d’Expert® Electric Skillet EP-PBC10, bookmark these recipes:

Vegetarian Miso Nabe

This nabe, or hot pot, combines carrots, shiitake mushrooms, green chard and vegetable based meatballs cooked in a delightful umami-rich miso broth. It is truly filling and easy to prepare!

Japanese Curry Nabe

Serve up this delicious soup with chicken drumsticks and vegetables cooked in curry-based soup with garlic, soy sauce and chicken broth. A nutritious meal that’s subtle yet perfectly aromatic.

Soothing Chicken Congee

This divine take on a comforting classic is packed with nutrients from antioxidant-rich turmeric and ginger.

Chocolate Fondue

For all who have a sweet tooth, enjoy dipping fruits, baked treats, marshmallows, and pretzels dipped in chocolate with this chocolate fondue recipe.

Gourmet d’Expert® Electric Skillet for Yin Yang Hot Pot EP-PFC20

The Gourmet d’Expert® Electric Skillet is a multi-functional electric skillet with two cooking pans; a deep pan with a divider for Yin Yang hot pot, and a dual surface griddle pan for grilling meats and vegetables. If you’re in the mood for a comforting hot pot dinner, try these recipes:

Kimchi Hot Pot and Yosenabe

Have the best of both worlds and try these two hot pot soups side by side! For the yosenabe (pictured left), we cook a light soup base with different meats, seafoods, and veggies, and enjoy with a ponzu-based dipping sauce. For the kimchi hot pot (pictured right), we cook pork belly and veggies in a kimchi soup base, or make it vegetarian by swapping out the pork with mushrooms. It’s a savory hot pot with a kick!

Sichuan Hot Pot and Three Delicacies Hot Pot

If you love Chinese style hot pot, make your own with a Sichuan soup base and your choice of vegetables (pictured left). This one will be spicy and numbing – great for spicy food lovers! For the Tree Delicacies hot pot (pictured right), another traditional Chinese hot pot, gather the main ingredients: meat, veggies, and seafood. You can’t go wrong!

Gourmet d’Expert® Electric Skillet EP-RAC50

The EP-RAC50 Electric Skillet is a truly versatile electric skillet that can do it all – with an ultra-deep dish for soups, a flat grilling plate for stir frying and grilling, and a steaming plate that adjusts to two different heights. Here are our top electric griddle recipes:

Sukiyaki

Sukiyaki is a popular Japanese recipe that is often cooked and served at-the-table. Common ingredients include beef, tofu, negi (green onion), leafy vegetables, shiitake mushrooms and shirataki noodles. Have fun cooking and eating at-the-table!

Oden

Oden is a classic Japanese stew with a variety of ingredients cooked in clear soy-flavored dashi broth. Commonly served from fall to winter. Daikon or fishcake are most popular, but there is no strict rule for ingredients.

Self-Serve Cheese Fondue

The word Fondue comes from the French verb Fondre, meaning “to melt”. You can prepare everything in advance, and let guests serve themselves while you enjoy the fondue yourself!

Cheesy Grilled Potato

The lightly peppered potato slices are grilled to perfection with an addition of smoked cheese at the end. The more cheese the better!

Chicken Breast Cacciatore

Cacciatore in Italian means “hunter”, which refers to a meal prepared “hunter style” with tomatoes, onions, mushrooms, bell pepper and sometimes wine. Buon Appetito!

Do you have a Zojirushi Electric Skillet at home? What are some of your favorite dishes to make during the colder months? Remember to share your thoughts, comments, and questions with us on Twitter, Facebook, or Instagram! #Zojirushi #ZoFan

Warm Up to Savory Soups and Grilled Meals with Zojirushi’s Multi-Functional Electric Griddles

Posted on November 18, 2022 by Zojirushi America Corporation

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Hi Zo Fans, have you met our Gourmet d’Expert® Electric Skillet line? Whether it’s a hearty soup, grilled meats, or even hot pot that you’re craving this winter, our versatile electric griddles help you cook, sauté, and steam your favorite dishes in a cinch – with delicious results every time. If you’re looking for the best electric skillet to suit your kitchen, learn more about our versatile Gourmet d’Expert® Electric Skillets in our comprehensive breakdown below. Let’s get cooking!

The Basics

There are three electric griddles that we’ll be covering in this guide today:

We’ll be going over each of these skillet’s unique features in a bit, but first, we wanted to highlight a few important cooking and safety features that all of these appliances share. With our Gourmet d’Expert® Electric Skillets, you can always expect:

Titanium and ceramic enhanced nonstick coated cooking surfaces. Say goodbye to burnt food or food sticking to the pan. These cooking surfaces makes cooking, and cleanup, a breeze.
Heat resistant body guard that protects from accidental contact with the hot surface. Safety is one of our top priorities at Zojirushi. We designed our electric griddles with heat resistant body guards that protect from accidental contact with the hot surface to ensure your safety and peace of mind
Detachable power cord. Disassembling your electric griddle has never been so easy. Our detachable power cords gives you the capacity to go from grill to tabletop as soon as you would like to, and also ensures a safe use of your appliance by disconnecting it from power when not in use.
Tempered glass. Each griddle comes with an easy-to-hold lid with a flat knob that lays the lid both flat and angled. With tempered glass, you can easily see into your skillet to monitor the cooking process.
Stay cool handles. Our side handles are designed to stay cool, making removal of the pan quick, easy, and safe.
BPA-free. All Zojirushi products are BPA-free where surfaces come into contact with food or beverage.

The Models

Now, let’s dive into each of our griddles! We’ll guide you from smallest to largest, beginning with the Gourmet d’Expert® Electric Skillet EP-PBC10.

Gourmet d’Expert® Electric Skillet EP-PBC10

This single pan, multifunctional electric skillet features a deep dish (2-¼” depth) that is great for making stews and hot pot meals right on your tabletop. You can use the 10-½” surface of this skillet to grill and sauté with variable temperature settings from Keep Warm (176°F) to 480°F. Note that the inner pot can also be removed and used right on top of your stovetop burner if you like as well. This EP-PBC10 comes in a Light Gray (-HC) color and uses a 1,300 watt heating system.

Gourmet d’Expert® Electric Skillet for Yin Yang Hot Pot EP-PFC20This electric skillet features a single base with two different cooking plates. One is a deep pan (3-⅛”) with a divider that can be used to cook up to two different hot pot soups at once, and the other is a dual surface griddle pan that is ideal for grilling meats on one side and vegetables on the other. With a diameter of 12”, this electric skillet is great for small households or larger format meals.

To turn on the grill mode, simple select “grill” and choose your temperature between Keep Warm, Med, and High. To use the cook mode for your hot pots or soups, simple select “Cook” and select your temperature between simmer to high. When you’re done enjoying your meal, you can simply remove the pans from the electric base for easy clean up. This skillet comes in a gray (-HA) color and uses a 1,300 watt heating system.

Gourmet d’Expert® Electric Skillet EP-RAC50

The EP-RAC50 Electric Skillet is a largen skillet that comes with two cooking pans, an ultra-deep dish of 8 ⅛” for soups, fondues, and sukiyaki, and a flat grilling plate for meats and vegetables. This appliance also comes with a steaming plate that can adjust to two different heights, low and high, to steam different food items.

The deep pan can be used directly on your stovetop burner, and the base of the skillet features variable temperature settings from Keep Warm (176°F) to 480°F. This appliance comes in stainless white (-XW) color and uses a 1,350-watt heating system.

What do you think of our Zojirushi Electric Products? Did you find an electric griddle or electric skillet you’d love to add to your kitchen? If you’re feeling inspired, check out our electric griddle recipes on our website. If you already have a Zojirushi Gourmet d’Expert® Electric Skillet, share your thoughts, comments, and questions with us on Twitter, Facebook, or Instagram! #Zojirushi #ZoFan