Breast pulled with hot spices with fukujinzuke Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish Breast pulled with hot spices with fukujinzuke Also known as fú shén jià pǔ ér dé bī fū bù lì sī kè tè. 

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about fú shén jià pǔ ér dé bī fū bù lì sī kè tè

The Japanese dish known as warm spiced pulled brisket with fukujinzuke is a delicious combination of soft meat and spicy spices, accompanied by a canned vegetable sauce. It is a dish that has gained popularity around the world due to its unique mix of flavors and textures.

The main ingredient of this dish is the brisket, which is a cut of beef taken from the area of the animal's chest. It is an extremely soft and juicy meat, which dissolves easily when cooked for a long period of time. To give a special touch, the brisket is tempered with a mixture of spices such as pepper, chimney, paprika and garlic, which add a rich and spicy taste to the meat.

Furthermore, fukujinzuke is a canned vegetable sauce that is served along with the brisket. It is made with a variety of vegetables, such as cucumbers, carrots, nabo and berinjela, which are marinated in a sweet and slightly spicy sauce. Fukujinzuke is the perfect complement to the brisket, as its acidity and crocance balance the juice and taste intensity of the meat.

To prepare this dish, the brisket is slowly boiled in a pot with the spices until it becomes soft and dissipating. Meanwhile, the fukujinzuke is prepared separately and served as an accompaniment. The final result is an irresistible combination of tasty meat and canned vegetable sauce, which can be served with rice, pasta or even bread.

The warm spiced pulled brisket with fukujinzuke is a dish that pleases all tastes, as it combines the traditional taste of meat with an oriental and spicy touch. It is a perfect option for those who want to experience new flavors and enjoy Japanese cuisine in a different way. Do not forget to taste this delight and be surprised by its explosion of flavors!


Origin and history of Peito puxado com temperos quentes com fukujinzuke

The brisket dish pulled with hot spices and fukujinzuke originates in Japanese cuisine. Brisket is a beef cut from the animal's chest, which was introduced to Japan during the Meiji period (1868-1912) by the Americans. The Japanese tradition of preserving vegetables in vinegar, called tsukemono, gave rise to fukujinzuke, a spice made with canned vegetables and a mixture of spices. The combination of the smoked and soft taste of the brisket with the spicy and crispy taste of fukujinzuke results in a delicious and unique dish. The popularity of this dish has grown around the world, being a tasty and different meal option.

About the recipe

  • Name of the plate: Breast pulled with hot spices with fukujinzuke
  • Name of the dish in English: Warm spiced pulled brisket with fukujinzuke
  • Name of the plate in Japanese: 福神漬けプルドビーフブリスケット
  • Name of the Romanian dish: fú shén jià pǔ ér dé bī fū bù lì sī kè tè

Information about preparation

  • Time to prepare: 60 minutes
  • Time of Cooking: minutes
  • Difficulty: COMPLEX
  • It suits: 20 people
  • Occasions: Snacks, fall, spring, summer, winter

Ingredients – Ingredients

Check out the necessary and optional ingredients Breast pulled with hot spices with fukujinzukeIt makes sense to improvise

  • 1 kg meat chest, wrapped and tied
  • 1 red onion, roasted
  • 2 cups of strawberries, crushed
  • 3 teeth of garlic, finely peeled
  • 50g of Japanese Conserved Raspberry (Fukujinzuke)
  • 3 tomatoes, roasted
  • 1 teaspoon of pepper flakes
  • 50g of honey
  • 50g of dark mascavo sugar
  • 50 ml of vinegar
  • 1 cup of Worcestershire sauce
  • 1 cup of ketchup
  • 500 ml of beer
  • 1 tablespoon of milk soup
  • 1 tablespoon of mustard powder
  • 4 cups of olive oil
  • Salt and black pepper, according to taste
  • The Optional Ingredients:
    • 50g of Raven Cream
    • 20 leaves of chicoria
    • Japanese Conserved Ravenette (Fukujinzuke)

Preparation mode:

  1. In a large pot, heat the olive oil and add the meat chest.
  2. Add the chopped onions, silk and garlic and soak until they become soft.
  3. Add Japanese canned rabbit, tomatoes, pepper flakes, honey, mascabe sugar, vinegar, Worcestershire sauce, ketchup, beer, chimney and mustard powder. Mix well.
  4. Let cook on low fire for about 2 hours, mixing from time to time, until the meat becomes soft and dissolves.
  5. Remove the meat chest from the pot and defuse it with two forks.
  6. Return the meat to the pot and mix with the sauce.
  7. Serve hot with the optional ingredients: cranberry cream, chicory leaves and Japanese canned cranberry (Fukujinzuke).

Watch a video of the recipe:

YouTube video

Recipes - How to Prepare

Now that you know the ingredients to make the recipe Breast pulled with hot spices with fukujinzuke. Follow the instructions below in the preparation mode or step by step.

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Preparation mode:

Step 1: Setting the Meat

  • Heat a large stove on medium to high fire and add oil.
  • Put the meat breast (1 kg) in the pan and seal it on all sides until it gets golden.

Step 2: Remove the vegetables

  • Remove the meat from the stove and reserve.
  • Add crushed onions, crushed silk (2 sticks), crushed garlic (3 teeth) and pepper to taste.
  • Stir on low fire until the vegetables are soft and caramelized (approximately 20-30 minutes).

Step 3: Add the temperaments

  • Return the fire to high and add fukujinzuke (50g), pepper in flocks (1 teaspoon) and roasted tomatoes (3 units).
  • Stir for a few minutes, mixing with a spoonful of wood.

Step 4: Add the other ingredients

  • Add shrimp powder (1 tablespoon), mustard powder (1 tablespoon), honey (50g), dark mascara sugar (50g), tomato sauce (1 sauce), cider vinegar (50ml), English sauce (1 pash) and beer (500ml).
  • Mix well and let it boil for 15 minutes.

Step 5: Preheat the oven

  • Preheat the oven to 130°C (or gas mark 1).

Step 6: Stir the sauce

  • Let the sauce cool for 5 minutes.
  • Transfer to a liquidifier or food processor and bat until it becomes homogeneous.

Step 7: Cook the meat in the sauce

  • Put the meat in a pot or baker with a cap.
  • Give the sauce on top, cover and bring it to the oven.

Step 8: Turn the meat into the sauce

  • Every half hour (or whenever you remember), turn the meat into the sauce.
  • Repeat this process for approximately 8 hours, until the meat is very soft and breaks out easily.

Step 9: Stir the meat and mix with the sauce

  • Remove the meat from the oven and put it on a plate.
  • Cut the ropes and wipe off the meat with two forks.
  • Mix the meat back into the sauce.

Step 10: Set up the plate