JAPANESE SUKIYAKI
The Japanese traditionally set each ingredient individually in one common pot or serving bowl. Each diner creates their own bowl of meat, vegetables, and noodles. This is my take on a flavorful, favorite, beautiful Japanese dish that we love. I do not add the traditional tofu, but feel free to add 8 ounces of fried tofu cubes.
Provided by Cathy Myers
Categories World Cuisine Recipes Asian Japanese
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Rinse with cool water to stop the cooking process and set aside.
- Heat a wok over medium-high heat and add oil. Sear beef slices in the pan until browned, about 3 minutes. Add sugar, soy sauce, sake, white wine, and white pepper. Add cabbage, celery, mushrooms, and scallions and cook 10 to 15 minutes more.
- Adjust seasoning if necessary with additional soy sauce, wine, sake, or sugar.
Nutrition Facts : Calories 595.2 calories, Carbohydrate 82.3 g, Cholesterol 48.9 mg, Fat 11.4 g, Fiber 4.4 g, Protein 31.3 g, SaturatedFat 3.2 g, Sodium 1969 mg, Sugar 24.5 g
SUKIYAKI
Serve this simple Japanese dish over thin Japanese noodles or rice, if desired.
Provided by sal
Categories World Cuisine Recipes Asian Japanese
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet or wok over medium-high heat. Brown beef in hot oil, then stir in soy sauce, MSG, broth, and sugar. Mix in onion and celery, and cook until tender. Stir in bamboo shoots, green onions, mushrooms, and water chestnuts. Reduce heat to medium, stir in cornstarch, and simmer until sauce is thickened.
Nutrition Facts : Calories 311.1 calories, Carbohydrate 27 g, Cholesterol 60.7 mg, Fat 12.3 g, Fiber 3.9 g, Protein 23.5 g, SaturatedFat 4.2 g, Sodium 1991.7 mg, Sugar 16.4 g
SUKIYAKI SAUCE
Make and share this Sukiyaki Sauce recipe from Food.com.
Provided by Jen in Victoria
Categories Japanese
Time 30m
Yield 3 cups
Number Of Ingredients 4
Steps:
- Mix all ingredients together in a large container with a spout. This will make it easier for pouring.
- Heat a large electric frying pan to 350 degrees.
- Add about an inch of the sauce and bring to a boil.
- Add beef, tofu, yam noodles and sliced vegetables (sui choy, onions, green onions, mushrooms, eggplant etc.).
- When it is done, take food directly from the pan and dip in raw egg. Serve with steamed rice.
- Add more sauce as needed.
Nutrition Facts : Calories 245.1, Fat 0.1, Sodium 3580.8, Carbohydrate 49.3, Fiber 0.5, Sugar 45.5, Protein 6.9
SUKIYAKI
Steps:
- Mix soy sauce, sugar, stock, and mirin together in a bowl. Arrange meat and vegetables on a large platter. Heat an electric skillet to 375 degrees F.
- Add oil to the skillet and heat. Brown meat in the oil, adding sugar slowly. Move the meat to the corner of the skillet when well browned. Add other vegetables, keeping each separate. Add sauce and cover. Bring to a boil and cook for 2 minutes. Uncover and turn all ingredients while cooking 2 minutes more. Serve on small plates.
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- Combine 1 cup sake, 1 cup mirin, ¼ cup sugar, and 1 cup soy sauce in a small saucepan and bring it to a boil. Once boiling, turn off the heat and set aside. This Sukiyaki sauce can be stored in an air-tight container in the refrigerator for up to a month.
- If your udon is frozen, cook it in boiling water until loosen. Remove from heat and soak in iced water to prevent overcooking them. Drain and transfer to a plate covered with plastic. You will not need it till the end of the sukiyaki meal.
- Set a portable gas cooktop at the dining table. Each person should have a medium-sized bowl where the cooked food is being transferred to from the pot. Heat a cast iron sukiyaki pot (or any pot) on medium heat. When it’s hot, add 1 Tbsp cooking oil (or beef fat).
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