Sukiyaki Ingredients Recipes

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.

TRADITIONAL BEEF SUKIYAKI

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.

SUKIYAKI OSAKA-STYLE

Steps:

• Cooking at the table: Put the empty sukiyaki pan or large cast-iron skillet over the heat source (or use an electric skillet) at the table. Start to melt suet in the pan over medium heat, using long chopsticks (or a fondue fork) to move it around so the entire pan bottom is well greased. The fat should smoke slightly. Quickly sprinkle about 3 tablespoons of sugar over the bottom and continue moving the fat in the pan (it should not be entirely melted yet.) The sugar will caramelize, turning brown and sticky. At this point, add about 1/4 cup water and 1/4 cup sake. There will be some sputtering (but this helps entertain guests). Add sake, stir; add dark soy sauce, stir. Begin the cooking by laying a few slices of beef into the pan. The beef should take about 1 minute to cook. Add more beef, switch to vegetables-including shirataki, tofu and fu-then alternate back to beef. Each diner should put into the pan whatever he or she likes. Add water (or half water/half sake) to the pan occasionally, as the sauce is reduced. The ingredients should not swim in the sauce; the liquid should just keep the pan bottom covered.
• Set each place with an individual dipping bowl into which an egg has been broken. This alone is the dipping sauce. (If you serve a whole egg at each place, which is attractive, provide a saucer or some vessel for the empty shells.) Each diner mixes the egg with chopsticks or fork. As with the other nabemono, long-handled fondue forks are best for anyone who is a little shy about using chopsticks, but dinner forks will do in a pinch.
• Before eating, dip cooked meat and vegetables into the egg; the thin coating of egg "cooks" on as soon as it is in contact with the hot food. There is no other garnish or relish. To end the meal, serve hot cooked rice, mild pickles, and Japanese tea as a final course. Serve hot sake or cold beer up to rice course.
• Suggested Sake: Rich Sake
• *Have your butcher cut well-marbled sirloin beef into very thin slices. .
• **Buy grilled bean curd (yakidofu) or use any type of bean surd (tofu) available. .

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:

• Slice vegetables and arrange on large platter. Mix sukiyaki sauce in separate bowl.
• Heat oil in electric skillet, brown meat, sprinkling with 1 teaspoon sugar and some sukiyaki sauce;(move over to one side). Place ingredients in skillet (keep separate) and pour sauce over.
• Cover, bring to boil and cook 2 minutes. Simmer until all ingredients are softened.
• Dip the cooked sukiyaki into the raw, beaten eggs and begin to eat.
• As the liquid boils away, add more sukiyaki sauce.
• Spinach is a good subtitute for chinese cabbage.

SUKIYAKI - ONE POT RECIPE

Steps:

• Wipe konbu with a damp cloth.
• Place water in a saucepan and soak the konbu for 30 minutes then heat.
• As soon as the water begins to bubble and just before boiling, remove the konbu.
• Do not over cook.
• Add dried bonito flakes.
• As soon as the water comes to a boil turn off the heat.
• Allow the bonito flakes to settle to the bottom of the pan.
• Strain broth through a cheese cloth.
• Discard konbu and bonito flakes.
• Preparation Mix all ingredients for the cooking broth and bring to a boil.
• Pour into a container and set on the dining table along with the platter of vegetables and meat.
• Heat a tablespoon of vegetable oil in the skillet.
• Add the beef, chicken and/or shrimp spreading the thin slices, lightly brown.
• Mix in a small of amount of cooking broth.
• Push beef, chicken and/or shrimp to one side of the pan.
• Add a portion of the other ingredients from the platter in the pan in a decorative bundled manner.
• The key to cooking this dish is to keep 1/4" broth in the pan at all times.
• Add cooking broth as it boils off.
• Cook for 5 to 10 minutes until done, stir well.
• Serve immediately over noodles or rice.