Fake Sukiyaki Recipes

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FAKE SUKIYAKI



Fake Sukiyaki image

Sukiyaki for those that don't like tofu or seaweed. Great for a quick, nutritious supper with lots of natural flavors! Add some diced tomato for added fresh flavor.

Provided by STARWALK

Categories     World Cuisine Recipes     Asian     Japanese

Time 20m

Yield 2

Number Of Ingredients 7

½ pound thinly sliced roast beef, cut into strips
1 bunch fresh spinach, rinsed and stemmed
12 ounces fresh button mushrooms, halved
1 (10.75 ounce) can beef stock, divided
½ cup thinly sliced onion
3 tablespoons sake, or to taste
3 tablespoons soy sauce, or to taste

Steps:

  • In a wok over high heat, combine 1/4 cup of the beef stock, soy sauce, and sake. Add onions and mushrooms; fry until onions start to soften. Add the strips of beef and remaining beef stock, and cook, stirring constantly, for 2 minutes. Add spinach, cover, and cook for 3 minutes, until spinach is wilted, but not fully cooked. Adjust seasonings to taste, and serve over udon or ramen noodles.

Nutrition Facts : Calories 291.8 calories, Carbohydrate 22.2 g, Cholesterol 54.6 mg, Fat 5.5 g, Fiber 6.6 g, Protein 37.6 g, SaturatedFat 1.8 g, Sodium 2701 mg, Sugar 9.1 g

SUKIYAKI



Sukiyaki image

Provided by Bobby Flay

Categories     main-dish

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 15

1/2 cup soy sauce
2 tablespoons sugar
1 cup soup stock
1/4 cup mirin
1 pound thinly sliced beef meat
1/4 cup sugar
2 medium onions, sliced
4 ounces yam noodles (shirataki)
1 cup sliced bamboo shoots
2 stalks celery, sliced
1 cup soaked, rinsed and sliced shiitakes
1 cube tofu, cut into 1-inch pieces
1 bunch green onions, cut into 2-inch lengths
2 leaves Napa cabbage, sliced
2 tablespoons oil

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.

FAKE SUKIYAKI



Fake Sukiyaki image

Sukiyaki for those that don't like tofu or seaweed. Great for a quick, nutritious supper with lots of natural flavors! Add some diced tomato for added fresh flavor.

Provided by Suanne

Categories     Japanese Recipes

Time 20m

Yield 2

Number Of Ingredients 7

½ pound thinly sliced roast beef, cut into strips
1 bunch fresh spinach, rinsed and stemmed
12 ounces fresh button mushrooms, halved
1 (10.75 ounce) can beef stock, divided
½ cup thinly sliced onion
3 tablespoons sake, or to taste
3 tablespoons soy sauce, or to taste

Steps:

  • In a wok over high heat, combine 1/4 cup of the beef stock, soy sauce, and sake. Add onions and mushrooms; fry until onions start to soften. Add the strips of beef and remaining beef stock, and cook, stirring constantly, for 2 minutes. Add spinach, cover, and cook for 3 minutes, until spinach is wilted, but not fully cooked. Adjust seasonings to taste, and serve over udon or ramen noodles.

Nutrition Facts : Calories 291.8 calories, Carbohydrate 22.2 g, Cholesterol 54.6 mg, Fat 5.5 g, Fiber 6.6 g, Protein 37.6 g, SaturatedFat 1.8 g, Sodium 2701 mg, Sugar 9.1 g

AUTHENTIC SUKIYAKI



Authentic Sukiyaki image

This is a recipe i picked up in Culinary School several years back. It is always a big hit for every occasion especially served over my Homemade Fried Rice.

Provided by esrambeaut

Categories     Steak

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 lb flank steak
4 tablespoons olive oil
8 ounces broccoli
8 ounces carrots
4 ounces bean sprouts
8 ounces onions
8 ounces bell peppers
4 ounces mushrooms
8 ounces soy sauce
1 cup sugar
2 tablespoons ginger
1 tablespoon garlic
black pepper
1/2 tablespoon crushed red pepper flakes
2 tablespoons cornstarch
1 cup water

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.

FAKE SUKIYAKI



Fake Sukiyaki image

Sukiyaki for those that don't like tofu or seaweed. Great for a quick, nutritious supper with lots of natural flavors! Add some diced tomato for added fresh flavor.

Provided by STARWALK

Categories     Japanese Recipes

Time 20m

Yield 2

Number Of Ingredients 7

½ pound thinly sliced roast beef, cut into strips
1 bunch fresh spinach, rinsed and stemmed
12 ounces fresh button mushrooms, halved
1 (10.75 ounce) can beef stock, divided
½ cup thinly sliced onion
3 tablespoons sake, or to taste
3 tablespoons soy sauce, or to taste

Steps:

  • In a wok over high heat, combine 1/4 cup of the beef stock, soy sauce, and sake. Add onions and mushrooms; fry until onions start to soften. Add the strips of beef and remaining beef stock, and cook, stirring constantly, for 2 minutes. Add spinach, cover, and cook for 3 minutes, until spinach is wilted, but not fully cooked. Adjust seasonings to taste, and serve over udon or ramen noodles.

Nutrition Facts : Calories 291.8 calories, Carbohydrate 22.2 g, Cholesterol 54.6 mg, Fat 5.5 g, Fiber 6.6 g, Protein 37.6 g, SaturatedFat 1.8 g, Sodium 2701 mg, Sugar 9.1 g

JAPANESE SUKIYAKI EASILY MAKE AT HOME RECIPE



Japanese Sukiyaki Easily Make at Home Recipe image

I have added a secret ingredient to make the flavor tender, check my youtube channel for full recipe, https://youtu.be/CWaO6yI-UTI

Provided by iamyukachen

Categories     Japanese

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 10

1/2 Chinese cabbage
1 cup mushroom
300 g slice beef
1 udon noodles
1/2 onion
1/2 carrot
1 cup soy sauce
1/2 mirin
3/4 sugar
3/4 water

Steps:

  • Prepare all the materials, vegetables cut into slices.
  • Prepare the sukiyaki sauce(warishita) with the following ratio.
  • Soy sauce : Mirin : Sugar : Water (ratio 6:3:1:1).
  • Stir fried the onion first.
  • Add carrots, stir fry together until they get tender.
  • Add the stems of chinese cabbage.
  • Add warishita(sukiyaki sauce).
  • Add all materials until it get boiled.
  • Check my youtube channel for full recipe, https://youtu.be/CWaO6yI-UTI.

Nutrition Facts : Calories 334.3, Fat 23.8, SaturatedFat 9.8, Cholesterol 32.7, Sodium 8065.8, Carbohydrate 13.2, Fiber 2.4, Sugar 5, Protein 19.4

FAKE SUKIYAKI



Fake Sukiyaki image

Sukiyaki for those that don't like tofu or seaweed. Great for a quick, nutritious supper with lots of natural flavors! Add some diced tomato for added fresh flavor.

Provided by STARWALK

Categories     Japanese Recipes

Time 20m

Yield 2

Number Of Ingredients 7

½ pound thinly sliced roast beef, cut into strips
1 bunch fresh spinach, rinsed and stemmed
12 ounces fresh button mushrooms, halved
1 (10.75 ounce) can beef stock, divided
½ cup thinly sliced onion
3 tablespoons sake, or to taste
3 tablespoons soy sauce, or to taste

Steps:

  • In a wok over high heat, combine 1/4 cup of the beef stock, soy sauce, and sake. Add onions and mushrooms; fry until onions start to soften. Add the strips of beef and remaining beef stock, and cook, stirring constantly, for 2 minutes. Add spinach, cover, and cook for 3 minutes, until spinach is wilted, but not fully cooked. Adjust seasonings to taste, and serve over udon or ramen noodles.

Nutrition Facts : Calories 291.8 calories, Carbohydrate 22.2 g, Cholesterol 54.6 mg, Fat 5.5 g, Fiber 6.6 g, Protein 37.6 g, SaturatedFat 1.8 g, Sodium 2701 mg, Sugar 9.1 g

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