Chicken Sukiyaki Recipes

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.

TORISUKI (CHICKEN SUKIYAKI)

Steps:

• Let's parboil the chicken. Slice the chicken thighs into bite-size pieces cutting at an angle. Make sure that each piece has about the same thickness. Place the chicken into a pot of boiling water.
• Lightly cook the chicken until the surface turns white. Remove and place it onto a tray. This will help to remove any unwanted taste and smell, making the chicken more delicious.
• Let's make the sukiyaki sauce also known as warishita. In a pot, combine the soy sauce, sugar, sake and water. Add the dashi kombu seaweed. If the kombu is not available, simply leave it out. Turn on the burner. Stir to mix. When the sugar dissolves, remove the pot. Let it sit to cool and then remove the kombu seaweed.
• Let's prepare the ingredients. Slice the long green onion using diagonal cuts. As for the shungiku, use the soft upper half of the stalk and the bottom part of the leaves.
• Here are the rest of the ingredients, enoki and shimeji mushrooms, grilled firm tofu and lightly parboiled shirataki noodles cut into shorter lengths.
• Let's make the Torisuki. Pour the sukiyaki sauce into a shallow pot. Turn on the burner and bring it to a boil.
• Add the shirataki noodles, grilled firm tofu cut into 1.5cm (0.6") slices and long green onion. Add the enoki mushrooms and shimeji mushrooms. Place the chicken into the pot.
• Flip the ingredients over and allow them to absorb the broth. The chicken easily becomes tough so avoid overcooking it.
• When the chicken is cooked, add the shungiku leaves. Lightly cook the shungiku in the broth and now the Torisuki is ready.
• Dip the ingredients into the egg and enjoy the delectable Torisuki.

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.

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.

ISLAND STYLE SUKIYAKI

Steps:

• Soak noodles in a large bowl of water to softened. (About 20 minutes)
• Using small sauce pan, turn heat to med-low heat for a few minutes. Add soy sauce and bring to boiling (bubbly). Slowly, add sugar a little at a time as you stir with whisk. Still boiling on medium to low heat,Add black pepper, **continue whisking** at all times as it boils. You will see the sauce begins to thicken. Remove from heat and set aside.
• Using a large Wok, on medium heat, add canola oil to saute onions and garlic. Let cook until the onions turn translucent and garlic lightly brown in color.
• Add chicken and let cook for a couple minutes, then stir with a large spoon. Let cook for 5 to 10 minutes or until chicken is cooked.
• Add Sukiyaki sauce with the chicken and stir to blend together.
• Add carrots, celery, spinach, cabbage, and mushroom. Stir to incorporate the chicken and vegetables. Cover Wok and let cook for about 5 minutes.
• Add noodles and mix again to blend with all the ingredients. Let cook for 5 more minutes to cook the noodles.
• Turn off heat. Sprinkle the green onions on top. Cover then stir to mix together. Serve over white rice.

SUKIYAKI

Steps:

• Combine first 4 ingredients in a small bowl; stir well, and set aside.
• Pour oil around the top of a preheated wok or large skillet; heat at medium high (375degrees) for 2 minutes.
• Add steak, and stir-fry for 4 to 5 minutes or until no longer pink; push steak up sides of wok.
• Add sliced onion to work and stir-fry 2 minutes. Add green onions, celery, and mushrooms; stir-fry 2 minutes or until vegetables are crisp-tender. Push vegetable mixture up sides of wok.
• Add bamboo shoots to wok, and stir-fry 1 minute. Add tofu, cabbage, and soy sauce mixture; stir-fry 1 to 2 minutes or til mixture is thoroughly heated. Push mixture up sides of wok.
• Combine cornstarch and water, stirring til smooth. Pour cornstarch mixture into center of wok; bring to a boil. Push steak and vegetable mixture back down into center of wok. Stir-fry 1 to 2 minutes or til mixture is thoroughly heated. Serve immediately over rice.