Recipe
Two Recipes for a Japanese-American Christmas
As the United States has become the Melting Pot of the world, its holidays have changed along with it. New foods and traditions are brought into being every year. Christmas is a distinctly Western holiday, but it’s becoming more dynamic over time. It's now a Western holiday with a fusion of global food and traditions.
My grandpa traveled from Tokyo, Japan to Honolulu, Hawaii in the late 1960s. He married my grandma and became a US citizen in the early 70s. Ever since, my family has been eating delicious Japanese culinary creations for the holidays.
My family celebrates Christmas in two parts, and Christmas Eve is just as important as Christmas day. A dish called Sukiyaki is served Christmas Day and curry is served on Christmas Eve. Both dishes are always served with rice, which is quite possibly the most important part of the meal. Japanese rice is always a bit more sticky, so a ratio of one cup of rice to one cup of water is safe. However, it’s always good to add a little extra water.
For Christmas Eve...
With only a Crockpot, cutting board and knife in hand, you can make this flavorful meal for your family. It's a great warm dish to serve during the cold winter months, too.
Japanese Chicken Curry
- Prep Time: 30 mins
- Cook Time: 3 hrs
- Total Time: 3 hrs 30 mins
- Servings: 8
Ingredients
- 8 whole carrots
- 1 stalk celery
- 1 bell pepper
- 1/2 onion
- 3-4 potatoes
- 2 boneless chicken breast fillets
- 2 boxes Golden Curry sauce mix
- 2 chicken bouillon cubes
- 1 ½ cups water
Step 1
Step 2
Step 3
Step 4
For Christmas Day...
Christmas Day is accompanied by sukiyaki, hot pot's Japanese cousin. It’s simple to make and the whole family takes part in the cooking. This dish is the best way to embody the Christmas spirit.
Sukiyaki
- Prep Time: 1 hr
- Cook Time: 2 hrs
- Total Time: 3 hrs
- Servings: 8
Ingredients
- 1-2 packages Udon noodles
- 1 large package Shirataki yam noodles
- 1 head Nappa cabbage
- 1 box mushrooms any type
- 1 bag bean sprouts
- 1 onion
- 1 box firm tofu
- 2 bell peppers
- 1 box thinly sliced beef most asian supermarkets will have the thin cuts you need
- 1 cup water
- 1 cup soy sauce
- 1 cup Mirin or cooking sherry
- 4 tablespoons sugar
- 2 teaspoons Aji No Moto