Meatloaf with Sukiyaki Vegetable Topping
Meatloaf is a home-style comfort food in the West. This recipe involves baking pre-cooked meat in a loaf pan. Topped with vegetables simmered in Japanese warishita sukiyaki seasoning, this dish offers up a new and distinctive fusion taste experience.
Ingredients (Serves 4)
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vegetable oil1 t + 1/2 T
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onion, finely chopped100 g / 3.5 oz.
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ground meat*450-480 g / approx. 1 lb.
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tomato paste2 T
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Kikkoman Soy Sauce2 T
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ground cumin1/2 t
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coarse ground black pepper
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bread cubes from trimmed crusty loaf; cubes cut 5 mm / 0.2 in.1C
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medium eggs, beaten2
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butter
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Kikkoman Soy Sauce4 T
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Kikkoman Manjo Mirin**4 T
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water4 T
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granulated sugar2 T
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vegetable oil1 t
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onion, cut in half lengthwise and sliced200 g / 7 oz.
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medium shiitake mushrooms, total 60 g / 2 oz., thinly sliced4
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enoki mushrooms, bottoms trimmed, cut in half-length40 g / 1.4 oz.
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several watercress sprigs; separate tender stems with leaves from thick stems
- *1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml
Directions
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1
To prepare the meatloaf, sauté chopped onion in a frying pan in 1 t vegetable oil over low heat. Cook until translucent, then remove from pan. In the same pan, add 1/2 T vegetable oil and sauté the ground meat over high heat until color changes. Reduce heat to low, add the sautéed onion and mix well. Add tomato paste and soy sauce, mixing completely with the meat. Season with cumin and black pepper. Turn off heat. (1)
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2
Add bread cubes to the meat mix in the frying pan and stir until well blended. (2)
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3
Add beaten eggs into this mixture and blend thoroughly. (3)
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4
Prepare 2 mini loaf pans (16 x 7 x 6 cm / 6.3 x 2.8 x 2.4 in.) and grease with butter. Line the bottom of each with a strip of foil wide enough to cover the base and extend up one side for easy removal after baking. Grease the foil with butter. Divide the meat mixture evenly into both pans, pressing on the meat with a spoon to smooth the surface and release any trapped air. (4) Bake in a preheated 180°C / 356°F oven for about 25 minutes, or until meatloaf surface springs back when lightly pressed. Rest both loaves before removing. Place on a plate with bottom sides facing up.
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5
To prepare sukiyaki vegetable topping, first mix the warishita seasoning ingredients and set aside. Heat 1 t oil in a pan to sauté the onion over medium heat until transparent. Add and sauté the shiitake until soft. Pour in the sukiyaki seasoning and mix over high heat. Add the enoki mushrooms and 1/3 of the tender watercress stems; stir until sauce is slightly thickened. (5) Spoon sukiyaki vegetable topping and sauce over both loaves. Garnish with remaining fresh watercress.
- *This recipe uses beef/pork mix at 1:1 ratio.
- **If mirin is unavailable, substitute with 4 T sake + 2 T granulated sugar.
Recipe by Michiko Yamamoto
Sukiyaki has two preparation styles: In Japan’s western Kansai region, meat is seared and seasoned before simmering; in eastern Kanto, meat and vegetables are simmered together in warishita, a liquid seasoning blend of soy sauce, mirin, sake and sugar.
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