Pork Sukiyaki Recipes

PORK SUKIYAKI

Pork Sukiyaki image

I modified the original beef recipe that I got from about.com to add some variety to our dinner time. Enjoy!

Provided by TATYANA NGAI

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb pork, thinly sliced (sukiyaki cut in Asian markets)
16 ounces shirataki noodles
7 -8 shiitake mushrooms
1 bunch enoki mushrooms
1 medium leek
1 napa cabbage
3 tablespoons soy sauce
3 tablespoons sugar
3 tablespoons chinese rice wine
1 cup hot water
1 (1/3 ounce) packet instant dashi stock
4 eggs (for dipping) (optional)

Steps:

Soak dried shiitake mushrooms in cold water for 3 hours (30 minutes in hot water if you are in a hurry).
Rinse noodles in cold water.
Cut all ingredients (except noodles) into bite-sized pieces.
Arrange all ingredients on a large plate and place the plate at the table.
Mix hot water, instant dashi soup powder, soy sauce, sake and sugar to make sukiyaki sauce.
After this point, everything is done at the table as you eat.
Heat a little oil in a shallow skillet (or fry pan or hot plate) at the table.
Fry pork slices, then add sukiyaki sauce.
Add other ingredients when the sauce starts to boil.
Simmer until all ingredients are softened.
Dip the cooked sukiyaki into the raw, beaten eggs and begin to eat.
As liquid boils away, add more sukiyaki sauce.

Nutrition Facts : Calories 312, Fat 10.7, SaturatedFat 3.5, Cholesterol 95.2, Sodium 826, Carbohydrate 16.1, Fiber 1.3, Sugar 11.3, Protein 33.7

PORK SUKIYAKI

Pork Sukiyaki image

Sukiyaki (ski-ya-ki) is a traditional dish usually cooked on a "hot-plate" at the table. It's a very social meal. Families and friends circle the sukiyaki pan stirring with chopsticks and taking bites as the components are ready! The meat (usually paper-thin pork or beef) and veggies are poached in a sweet sake-based sauce and served over sticky rice, once they've simmered down.

Provided by spicyperspective

Categories One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 / 12 lbs. thinly sliced pork loin
12 ounces crimini mushrooms
6 -8 ounces enoki mushrooms
2 bunched large green onions, greens removed and cut into 1 pieces
1/2 head napa cabbage, roughly chopped
1 1/2 cups baby carrots, cut into quarters
12 ounces firm tofu, cut into cubes
9 ounces konnyaku noodles
1 tablespoon oil
2/3 cup shoyu (soy sauce)
6 tablespoons sake
2/3 brown sugar
1 1/2 cups water

Steps:

Flash freeze the pork for 30 minutes so it is slightly firm, this will enable you to cut it VERY thin, without moving around so much!
Prepare all the veggies. In Japan they like to cut little designs in the mushroom tops! We stuck with simple Xs.
Mix the Sukiyaki sauce.
Heat a large skillet to medium-high. Add a tablespoon of oil and a few pieces of meat. stir the meat around moving the oil over the bottom of the skillet.
Then add about a 1/3 inch of sauce to the skillet. Pile the meat, tofu, noodles and veggies in the skillet.
Allow the ingredients to cook down for several minutes--stirring occasionally until it's cooked through. Remove the sukiyaki and serve over sticky rice (sushi-style rice) and repeat with the rest of the ingredients!

Nutrition Facts : Calories 443.4, Fat 10.3, SaturatedFat 2, Cholesterol 53.9, Sodium 2467, Carbohydrate 61.7, Fiber 6.2, Sugar 6.4, Protein 23.1

SUKIYAKI

Sukiyaki image

Provided by Bobby Flay

Categories main-dish

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 15

Ingredients

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.

PORK SOUVLAKI

Pork Souvlaki image

Seasoned bits of pork or lamb are allowed to season in a Mediterranean marinade for as long as you can stand it! Wonderful with rice and a cucumber and tomato salad. Serve with lemon slices and chopped parsley.

Provided by alsoanurse

Categories World Cuisine Recipes European Greek

Time P1DT25m

Yield 8

Number Of Ingredients 8

Ingredients

2 pounds pork tenderloin, cut into 1 1/2-inch cubes
½ cup olive oil
½ cup dry white wine
1 lemon, juiced
2 cloves garlic, chopped
2 teaspoons dried oregano
salt and ground black pepper to taste
3 bay leaves, broken into pieces, or more to taste

Steps:

Place pork tenderloin cubes into a gallon-sized resealable bag.
Stir olive oil, dry white wine, lemon juice, garlic, oregano, salt, and pepper together in a bowl. Pour over pork in the bag and mix well.
Let pork marinate in the refrigerator for at least 1 day, up to 5 days.
Remove pork cubes from marinade and thread onto metal skewers. Place bay leaf pieces between meat cubes.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Arrange skewers on the preheated grill. Turn the kabobs and baste with marinade frequently for the first 10 minutes of cooking, then discard marinade. Cook about 5 minutes longer, until pork is cooked through and juices run clear.

Nutrition Facts : Calories 233.3 calories, Carbohydrate 2.4 g, Cholesterol 49 mg, Fat 15.9 g, Fiber 0.8 g, Protein 17.8 g, SaturatedFat 2.7 g, Sodium 59.3 mg, Sugar 0.2 g

SUKIYAKI

Sukiyaki image

Serve this simple Japanese dish over thin Japanese noodles or rice, if desired.

Provided by sal

Categories World Cuisine Recipes Asian Japanese

Time 30m

Yield 6

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
1 ½ pounds beef sirloin strips
⅔ cup soy sauce
2 teaspoons monosodium glutamate (MSG)
⅓ cup chicken broth
⅓ cup white sugar
3 small onions, sliced
2 cups chopped celery
1 (14 ounce) can bamboo shoots, drained and chopped
4 green onions, sliced
1 (4.5 ounce) can mushrooms, drained
1 (8 ounce) can water chestnuts, drained
1 teaspoon cornstarch

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.

Nutrition Facts : Calories 311.1 calories, Carbohydrate 27 g, Cholesterol 60.7 mg, Fat 12.3 g, Fiber 3.9 g, Protein 23.5 g, SaturatedFat 4.2 g, Sodium 1991.7 mg, Sugar 16.4 g

PORK TERIYAKI

Pork Teriyaki image

I came up with this recipe when I had leftover cooked pork that I wanted to use up. The whole family enjoys this entree. It's easy even if you don't have leftover meat, because the pork cooks so quickly. Or you can use chicken instead.-Denise Loewenthal, Hinckley, Ohio

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 envelope teriyaki sauce mix
1/2 cup water
1/2 cup all-purpose flour
1 pork tenderloin (1 pound), cut into 1/2 inch slices
2 tablespoons canola oil
Hot cooked rice

Steps:

In a small bowl, combine teriyaki sauce mix and water until dissolved; set aside. Place flour in a large resealable plastic bag; add pork and shake to coat., In a large skillet, brown pork on both sides in oil until juices run clear. Add teriyaki sauce. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Serve with rice. ,

Nutrition Facts :

PORK SOUVLAKI

Pork souvlaki image

Serve our speedy pork souvlaki skewers when you're in need of a quick and easy midweek meal. Serve with flatbreads and yogurt and chilli sauces on the side

Provided by Esther Clark

Categories Dinner, Supper

Time 25m

Number Of Ingredients 12

Ingredients

400g lean pork shoulder, cut into 2cm chunks
1 tbsp olive oil
½ tbsp dried oregano
1 lemon , zested and juiced
½ tsp hot paprika
100ml fat-free yogurt
1 small garlic clove , grated
½ cucumber , trimmed and grated
2 red peppers , deseeded and cut into chunks
2 Little Gem lettuce , leaves separated
chilli sauce , to serve (optional)
flatbreads , warmed, to serve (optional)

Steps:

Put the pork in a large bowl with the oil, oregano, lemon zest and juice and paprika as well as a good pinch of salt. Toss everything together to combine and leave to marinate for 10 mins.
Combine the yogurt, garlic and cucumber together in a bowl. Season with salt and set aside.
Heat the grill to high. Thread the marinated pork and the peppers on four metal skewers, alternating between the pork and peppers as you go. Place on a non-stick baking sheet and grill for 3-4 mins on each side, or until cooked through and golden brown.
Serve with the lettuce, yogurt mixture and chilli sauce, and flatbreads, if you like.

Nutrition Facts : Calories 210 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 0.3 milligram of sodium

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