Mock Sukiyaki Recipes

MOCK SUKIYAKI

Steps:

• In skillet brown steak in 1 tbsp olive oil over a high heat, turning the meat so that it sears all sides; do it a little bit at a time so that the steak does not steam. Remove the meat as it cooks and place it in the lid of the frying pan(Why dirty another dish, when you will be using the lid eventually?). When all the meat has been cooked, add the onion and cook for 2 - 3 minutes, scraping up the brown bits. Then, add the meat back into the pan and add the broth, salt and soya sauce. Cover and simmer this for 10 - 12 minutes.
• Then add the vegetables (it doesn't matter if you have these exact vegetables, you can add whatever you have). Simmer until the vegetables are crisp-tender.
• Combine the water with the cornstarch and stir until it is all liquid. Stir this into the mixture and cook until it is thickened. Season with freshly ground pepper. Serve with "Easy Steamed Rice"
• Bring the water and salt to a rolling boil. Add the rice and stir it to prevent it from sticking to the bottom. Cook the rice in the boiling water for 10 minutes.
• Drain the rice into a strainer and then fill the bottom of the saucepan that you just used with about 2 - 3 inches of water. Place the strainer on the saucepan (ensure that the rice is not sitting in water. Cover the strainer and bring the water to a boil (steaming the rice). Cook for at least 20 minutes, but can continue to steam it until it is ready to be eaten. To increase the number of servings, just add more rice to the boiling water and follow the other steps.
• I will often cook some onions and mushrooms in a small frying pan and add them to to the cooked rice before serving. Sometimes I just add a tablespoon of butter to the rice and stir it in.
• If you would like to cook brown rice, increase the initial cook time in the water from 10 to 14 minutes and then steam it until it is tender.
• Cook the rice in chicken, beef or vegetable broth instead of water for the first 10 minutes and then steam over water as described above.

GROUND BEEF SUKIYAKI

Steps:

• In large skillet, brown beef until crumbly.
• In small bowl, mix sugar, soy sauce, A-1, and salt.
• Set aside.
• Drain mushrooms, reserving liquid.
• When meat is cooked, mix in vegetables.
• Add sauce.
• Simmer 3 minutes, or until vegetables are just tender crisp.
• Combine cornstarch and reserved mushroom liquid.
• Stir into sukiyaki.
• Cook just until thickened.
• Serve over rice.

BEEF SUKIYAKI

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.

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.

MOCK SUKIYAKI

Steps:

• Cut meat into slices. Dice celery, pepper, and onions. Drain mushrooms.
• Brown meat in oil. Place cooked meat into baking dish.
• Brown onions, celery, pepper, and mushrooms. Put over meat in baking dish.
• Put beef broth, soy sauce, and water in skillet. Cook with cornstarch until it thickens.
• Pour sauce over meat and vegetables and bake at 300 degrees until tender.

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.