Edo Japan Sukiyaki Beef Recipes

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TRADITIONAL BEEF SUKIYAKI



Traditional Beef Sukiyaki image

Traditional Japanese beef sukiyaki recipe for a one-pot recipe that is cooked at the table. Delicious when dipped in raw beaten egg and eaten with rice.

Provided by Brenda Sawyer Adamson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 36m

Yield 4

Number Of Ingredients 13

1 ½ cups water
⅔ cup soy sauce
⅔ cup white sugar
⅓ cup sake
1 pound thinly sliced beef
1 (12 ounce) package firm tofu, drained and cut into bite-size pieces
½ head Chinese cabbage, cut into bite-size pieces
1 (7 ounce) package yam noodles (shirataki), drained
7 shiitake mushrooms, sliced
1 enoki mustrooms, roots removed
1 green onion (negi), sliced
1 tablespoon vegetable oil
4 eggs

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.

Nutrition Facts : Calories 644.8 calories, Carbohydrate 71.2 g, Cholesterol 234.9 mg, Fat 19.6 g, Fiber 1.8 g, Protein 40.3 g, SaturatedFat 5.2 g, Sodium 2830.7 mg, Sugar 37 g

JAPANESE BEEF AND VEGETABLES: SUKIYAKI



Japanese Beef and Vegetables: Sukiyaki image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 10 servings

Number Of Ingredients 12

3 ounces peanut oil, plus 3 ounces
1 1/2 pounds beef top round, trimmed and cut into julienne
4 ounces soy sauce
2 tablespoons granulated sugar
10 scallions, washed, trimmed and cut into 1-inch strips
10 ounces peeled and julienned Spanish onion
10 ounces mushrooms, washed, stems trimmed and thinly sliced
1 pound tofu, cut into small dice
10 ounces spinach, washed, stemmed and cut chiffonade
8 ounces bamboo shoots, julienned
10 ounces mirin*
1 1/2 pounds shirataki noodles, cooked, cooled and cut into thirds

Steps:

  • In a wok, heat 3 ounces of peanut oil. Add beef strips and stir-fry quickly, just to brown meat. Season with soy sauce and sugar, then remove and set aside.
  • Clean the wok, and heat the remaining 3 ounces of peanut oil. Add scallions, onions, mushrooms, tofu, spinach, and bamboo shoots. Stir-fry quickly, about 2 minutes. Add mirin and noodles and return cooked meat to the mixture. Stir-fry an additional minute or just until hot and well-incorporated.
  • Remove from wok and serve at once on a preheated dinner plate.

EDO'S TERIYAKI SAUCE



Edo's Teriyaki Sauce image

Teriyaki Marinade and Teriyaki sauce The secret of this recipe is the agar-agar powder. It must be powdered!

Provided by StarrWhiteLabWork

Categories     Sauces

Time 30m

Yield 8 serving(s)

Number Of Ingredients 16

3/4 cup soy sauce
2 1/4 cups water
1/2 cup brown sugar
2 tablespoons molasses
1/2 tablespoon onion powder
1 tablespoon msg
1/2 teaspoon meat tenderizer, unseasoned
1/2 teaspoon vinegar
1 (8 ounce) can pineapple
1 tablespoon minced fresh ginger, do not use powdered
2 tablespoons minced fresh garlic or 3 tablespoons garlic juice, do not use powdered
1 tablespoon powdered milk
1/2 cup cold water
1/4 cup cornstarch
1/2 teaspoon agar-agar, telephone brand agar-agar powder
1/4 teaspoon agar-agar, telephone brand agar-agar powder

Steps:

  • __________Teriyaki Marinade._________.
  • Combine water and can pineapple (juice and all) mix in blender. Strain pineapple pulp.
  • Add the rest of the ingredients in list one into the pineapple water and mix well in blender.
  • ______ Teriyaki sauce "Edo's Teriyaki"._______.
  • Combine teriyaki marinade, ginger, garlic and powder milk mix well in blender.
  • Pour blender contains into a saucepan and bring to boil. Stir Constantly!
  • Dissolve cornstarch and agar-agar in cold water and add to sauce.
  • Stir rapidly for 1.5 minutes.
  • Note: must be made in big batches halving dose not work.

Nutrition Facts : Calories 122.4, Fat 0.4, SaturatedFat 0.2, Cholesterol 1, Sodium 1522.2, Carbohydrate 27.6, Fiber 0.8, Sugar 19.8, Protein 3.5

BEEF SUKIYAKI



Beef Sukiyaki image

Vegetables, noodles, and beef are served in a steaming, flavorful broth made with dashi, mirin, and soy sauce in this Japanese dish, sukiyaki.

Provided by Allrecipes

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 14

1 ½ cups prepared dashi stock
¾ cup soy sauce
¾ cup mirin
¼ cup white sugar
8 ounces shirataki noodles
2 tablespoons canola oil
1 pound beef top sirloin, thinly sliced
1 onion, thinly sliced
1 tablespoon canola oil
2 stalks celery, thinly sliced
2 carrots, thinly sliced
5 green onions, cut into 2 inch pieces
4 ounces sliced fresh mushrooms (button, shiitake, or enoki)
1 (14 ounce) package firm tofu, cut into cubes

Steps:

  • Combine dashi, soy sauce, mirin, and sugar in a bowl and set aside.
  • Soak noodles in boiling water for 1 minute. Drain and rinse under cold water.
  • Heat 2 tablespoons canola oil; cook and stir beef in the hot oil until no longer pink, 2 to 3 minutes. Drain and set aside.
  • Heat 1 tablespoon canola oil in the skillet; cook and stir onion, celery, carrot, and mushrooms until softened, about 4 minutes. Stir in green onions, and dashi mixture, noodles, beef, and tofu. Bring to a simmer. Divide hot sukiyaki among four bowls and serve.

Nutrition Facts : Calories 576.4 calories, Carbohydrate 44.9 g, Cholesterol 61.2 mg, Fat 25.6 g, Fiber 5.2 g, Protein 34.4 g, SaturatedFat 5.4 g, Sodium 2940.5 mg, Sugar 32.8 g

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