Authentic Sukiyaki Recipes

SUKIYAKI

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.

CHICKEN SUKIYAKI

Steps:

• To make the sukiyaki sauce:.
• Combine all the ingredients in a saucepan and bring to a boil. Cook for about 1 minute and remove from heat and set aside.
• To make sukiyaki:.
• Scrape the peel off burdock. Cut the burdock like you are sharpening the end of a pencil to produce thin shavings or use a peeler and shave into 2 inch pieces. Soak the shavings in a bowl of water with a bit of vinegar (about 1-2 tsp) to stop the discoloration. Set aside.
• Heat a large frying pan with at least 2 1/2 inch sides or use donabe (Japanese clay pot already treated previously) and add 2 T oil.
• Add the burdock and chicken in separate and neat bunches and brown for 2 minutes. Add the shiitake, tofu, and konnyaku and cook for 2 minutes more. Again, keep all separate without mixing them together.
• Pour in the sukiyaki soup stock just enough to cover halfway up the ingredients and spoon the sauce over all ingredients. Do not overfill and cover.
• As soon as the liquid boil, reduce the heat to medium and cook for about 4-5 minutes. Uncover and add scallions, napa cabbage, and mitsuba or baby spinach and cook for about 2 minutes. Add more sukiyaki sauce and spoon the sauce over each ingredients often. Do not mix ingredients together and serve.
• After most of the ingredients are consumed, bring the sauce to boil again and add the ramen noodles. Heat the noodles and serve in individual bowls.

AUTHENTIC SUKIYAKI

Steps:

• Slice Steak into 2-3 inch strips as thin as you can do safely. Clean all Vegetables and slice into strips Julienne style. Now is a good time to premix your sauce since you will be very busy with stir frying later when you need to add it inches Mix Soy Sauce, Sugar, Ginger, Garlic, Pepper, Red Pepper, and 1/2 Cup of Water. Stir Well to mix and set aside.
• Heat 1 Tbsp of Olive oil in a Wok (or a large Sauce Pan) on high heat. Stir fry Steak strips until browned ( i usually let them boil in their own juices for a few extra minutes to ensure maximum tenderness). Drain fat from steak strips, add the remainder of your Olive oil and all your Vegetables except Broccoli and Bean Sprouts. Stir fry on High until vegetable are Tender Crisp (about 3-4 minutes) now add your Broccoli and Bean Sprouts ( if you add them to early they will wither and become mushy) stir fry an additional 2 Minutes. Now give your sauce a quick stir and add it into the Wok. Stir fry the mixture about 30 seconds. Now mix the remaining 1/2 cup of water with your cornstarch to make a slurry. Add the slurry slowly into your wok stirring as you go. Once the color of the juice in the wok starts to lighten stop adding the slurry. Reduce heat to medium and stir constantly for about 30 seconds as the sauce turns to a glaze. Serve immediately, best over Fried Rice.

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.

TRADITIONAL BEEF SUKIYAKI

Steps:

• Combine water, soy sauce, sugar, and sake in a bowl to make broth.
• Arrange beef, tofu, Chinese cabbage, yam noodles, shiitake mushrooms, enoki mushrooms, and green onion on separate plates on the table.
• Heat oil in an electric skillet or a large skillet set over a hot plate at the table. Add beef slices; cook and stir until browned, about 1 minute. Pour in some broth; bring to a boil. Stir in tofu, cabbage, noodles, shiitake mushrooms, enoki mushrooms, and green onion; simmer until softened, about 5 minutes.
• Ladle cooked sukiyaki mixture into serving bowls. Replenish broth in the skillet.
• Crack each egg into a small bowl and beat lightly. Serve sukiyaki alongside eggs for dipping.