BEEF SUKIYAKI
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
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
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.
SAGA WAGYU SUKIYAKI
Provided by Masaharu Morimoto
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat a casserole type of large pan. Place the fat piece to oil the pan.
- When the fat melts, place slices of wagyu beef to sear them lightly.
- Add mirin, sake, soy sauce and sugar.
- Add tofu, Nappa cabbage, shiitake mushrooms, and scallion.
- Pour in half of the dashi. When dashi boils, add enoki mushrooms and chrysanthemum leaves.
- When the leaves wilt, it is ready to serve.
- * In Japan sukiyaki is cooked on the dining table, and each person uses chopsticks to pick up the ingredients from the pan as they are cooked. Therefore, all the ingredients are not put into the pan at once, but little by little.
CHICKEN SUKIYAKI
Here I am using several authentic ingredients which may be hard to find outside of metro areas. Burdock root looks like a long parsnip but darker. It is known as gobo in Japan. The taste is distinctive and can be found in many Japanese cooking. When using burdock roots or gobo, it is best to soak in water after slicing or cutting with a bit of vinegar to keep from turning dark. For substitution, I would use carrot. Konnyaku is made from konjac potato and is found in the refrigerated section of a Japanese or Asian market in a similar package as tofu. It is normally whitish or brownish color and almost zero calorie and full of fiber. Its texture is jelly like but more firm and needs to be quickly blanched in hot water for about 2 minutes before using. If you cannot find it, just skip it since there is no substitution. Although konnyaku does have flavor its own, it is most often used for texture more than flavor. Mitsuba is an herb often used in soup dishes in Japan. It is sometimes translated as trefoil and looks similar to parsley but the taste is totally different. If you cannot find this, use some baby spinach. Other possibilites to add are anything seasonal vegetables such as asparagus, green beans, etc. That's what makes sukiyaki like this your unique dish. It can contain many things you prefer. Keep all ingredients separate ie in one place when cooking without mixing them all up like stir fry. Although traditional sukiyaki using the very best thinly sliced beef is wonderful, I really enjoy this method as well and it is more economical. The use of gobo and ramen comes Harris Salat, but it's not in his Hotpot cookbook.
Provided by Rinshinomori
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To make the sukiyaki sauce:.
- Combine all the ingredients in a saucepan and bring to a boil. Cook for about 1 minute and remove from heat and set aside.
- To make sukiyaki:.
- Scrape the peel off burdock. Cut the burdock like you are sharpening the end of a pencil to produce thin shavings or use a peeler and shave into 2 inch pieces. Soak the shavings in a bowl of water with a bit of vinegar (about 1-2 tsp) to stop the discoloration. Set aside.
- Heat a large frying pan with at least 2 1/2 inch sides or use donabe (Japanese clay pot already treated previously) and add 2 T oil.
- Add the burdock and chicken in separate and neat bunches and brown for 2 minutes. Add the shiitake, tofu, and konnyaku and cook for 2 minutes more. Again, keep all separate without mixing them together.
- Pour in the sukiyaki soup stock just enough to cover halfway up the ingredients and spoon the sauce over all ingredients. Do not overfill and cover.
- As soon as the liquid boil, reduce the heat to medium and cook for about 4-5 minutes. Uncover and add scallions, napa cabbage, and mitsuba or baby spinach and cook for about 2 minutes. Add more sukiyaki sauce and spoon the sauce over each ingredients often. Do not mix ingredients together and serve.
- After most of the ingredients are consumed, bring the sauce to boil again and add the ramen noodles. Heat the noodles and serve in individual bowls.
Nutrition Facts : Calories 916, Fat 40.4, SaturatedFat 13.1, Cholesterol 69.3, Sodium 4581.8, Carbohydrate 89.4, Fiber 4.6, Sugar 10.4, Protein 41.6
SUKIYAKI SAUCE
Make and share this Sukiyaki Sauce recipe from Food.com.
Provided by Jen in Victoria
Categories Japanese
Time 30m
Yield 3 cups
Number Of Ingredients 4
Steps:
- Mix all ingredients together in a large container with a spout. This will make it easier for pouring.
- Heat a large electric frying pan to 350 degrees.
- Add about an inch of the sauce and bring to a boil.
- Add beef, tofu, yam noodles and sliced vegetables (sui choy, onions, green onions, mushrooms, eggplant etc.).
- When it is done, take food directly from the pan and dip in raw egg. Serve with steamed rice.
- Add more sauce as needed.
Nutrition Facts : Calories 245.1, Fat 0.1, Sodium 3580.8, Carbohydrate 49.3, Fiber 0.5, Sugar 45.5, Protein 6.9
TRADITIONAL BEEF SUKIYAKI
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
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
More about "sukiyaki recipe easy"
SUKIYAKI RECIPE: HOW TO MAKE SUKIYAKI AT HOME - THE WOKS ...
From thewoksoflife.com
4.9/5 (7)Total Time 40 minsCategory BeefCalories 751 per serving
- In a pot over a portable electric or gas cooktop (or just your regular stove) over medium heat, add 2 tablespoons sake, ¼ cup mirin, 1 tablespoon brown sugar, and ¼ cup soy sauce in a saucepan. Bring to a boil, turn off the heat, make sure all the sugar is dissolved, and transfer to a bowl.
- Then prepare all your sukiyaki ingredients––the tofu slices, rehydrated shiitake mushrooms, enoki mushrooms, napa cabbage, tong ho, and scallions. Set aside on a plate. Soak the dried vermicelli noodles in water for 10 minutes.
- Heat 1 tablespoon vegetable oil in the pan. Fry the white parts of the scallions in the oil for 2 minutes. Chop the green parts of the scallions finely and set aside.
- In the pan with the scallions, add the sliced beef. Sear the beef for 10 seconds, and add a drizzle of your sukiyaki sauce. Fry the meat until it just begins to brown––it should still be a bit pink. Remove from the pot and set aside.
SUKIYAKI RECIPE すき焼き • JUST ONE COOKBOOK
From justonecookbook.com
4.4/5 (175)Total Time 30 minsCategory Main Course
- Combine 1 cup sake, 1 cup mirin, ¼ cup sugar, and 1 cup soy sauce in a small saucepan and bring it to a boil. Once boiling, turn off the heat and set aside. This Sukiyaki sauce can be stored in an air-tight container in the refrigerator for up to a month.
- If your udon is frozen, cook it in boiling water until loosen. Remove from heat and soak in iced water to prevent overcooking them. Drain and transfer to a plate covered with plastic. You will not need it till the end of the sukiyaki meal.
- Set a portable gas cooktop at the dining table. Each person should have a medium-sized bowl where the cooked food is being transferred to from the pot. Heat a cast iron sukiyaki pot (or any pot) on medium heat. When it’s hot, add 1 Tbsp cooking oil (or beef fat).
SUKIYAKI - RECIPETIN JAPAN
From japan.recipetineats.com
5/5 (5)Category MainCuisine JapaneseTotal Time 25 mins
- Beef: If each slice of beef is very large, cut it into two. A slice larger than your palm might be too big to handle when eating.
EASY SUKIYAKI BEEF RECIPE | YUMMY.PH
From yummy.ph
- Make Sukiyaki Sauce: Mix 1/2 c. water, soy sauce, sugar, and sesame oil in a bowl. Stir until sugar is dissolved. Set aside.
- Meanwhile, boil remaining water in a frying pan over high heat. Lightly season beef with salt and pepper to taste. Add beef and cook, stirring, until no longer pink. Transfer beef to a bowl. Add and cook onion, garlic, carrot, corn, and kangkong. Transfer to bowl with beef. Pour in sukiyaki sauce and serve with steamed rice or boiled rice noodles. Recipe originally published in the June 2017 issue of Good Housekeeping Philippines.
SUKIYAKI RECIPE - WE LOVE JAPANESE FOOD | EASY RECIPES ...
From welovejapanesefood.com
Servings 4Total Time 15 minsEstimated Reading Time 8 mins
RECIPE/DIRECTIONS FOR SUKIYAKI - KIKKOMAN CORPORATION
From kikkoman.com
Servings 4Calories 476 per serving
SUKIYAKI RECIPE: FUN FAMILY FAVORITE! + HOW TO MAKE ...
From bitemybun.com
Cuisine JapaneseCategory Main CourseServings 3Estimated Reading Time 8 mins
EASY JAPANESE SUKIYAKI RECIPE - JAPAN FOOD STYLE
From japanfoodstyle.com
Estimated Reading Time 7 mins
EASY SUKIYAKI RECIPES WITH BEEF, NOODLES, VEGGIES AND ...
From victoriahaneveer.com
EASY TO COOK JAPANESE ONE POT KANTO-STYLE SUKIYAKI RECIPE
From karmanfoods.com
5/5 (2)Category <P>Hot Pot</P>Cuisine JapaneseTotal Time 30 mins
SUKIYAKI RECIPE - QUICK FROM SCRATCH ONE-DISH MEALS | FOOD ...
From foodandwine.com
5/5 Servings 4
- In a large pot of boiling, salted water, cook the pasta until just done, about 3 minutes. Drain. Rinse with cold water and drain thoroughly.
- Heat a large nonstick frying pan over moderately high heat. Add the oil and sprinkle the sugar into the pan. Let sit until the sugar begins to turn golden brown, about 1 minute. Stir until the sugar turns a medium brown. Add the steak, in about five batches, turning quickly with tongs, until browned and just done, 1 or 2 minutes in all. Remove. The sugar should glaze the beef with brown caramel. If the pan gets too hot, reduce the heat to moderate so the sugar won't burn. Add the scallions; cook, stirring, until browned, about 2 minutes.
- In the pasta-cooking pot, combine the pasta, the beef and any accumulated juices, the scallions, broth, soy sauce, sake, tofu, cabbage, and mushrooms and bring to a simmer. Simmer, stirring, until the vegetables are almost tender, about 2 minutes. Add the spinach and continue cooking until wilted, about 30 seconds longer.
BEST ORIENTAL CHICKEN SUKIYAKI RECIPE - MAGIC SKILLET
From magicskillet.com
Cuisine ChineseCategory ChickenServings 4Total Time 30 mins
- Cook Chinese noodles, according to a packing instruction. Drain, using a colander, set aside and keep warm.
- In a small saucepan, combine chicken broth, sugar, and soy sauce. Mix well, then heat through and set aside.
HOW TO MAKE SUKIYAKI: HOMEMADE SUKIYAKI RECIPE - 2021 ...
From masterclass.com
3.5/5 (2)Category EntreeCuisine JapaneseTotal Time 20 mins
- 1. Heat oil in a sukiyaki pan—a cast iron skillet or frying pan will do—over medium heat on a stove or portable tabletop burner.
- 4. Serve the first round of meat and repeat, adding vegetables to the sauce along with the second round of beef. Add a little [dashi](https://www.masterclass.com/articles/dashi-explained) stock so the ingredients are halfway underneath the broth. Cover the pot, and bring to a boil. Lower the heat, and simmer until the ingredients are cooked.
BEEF SUKIYAKI RECIPE | MYRECIPES
From myrecipes.com
Servings 2Calories 372 per serving
- Partially freeze steak; trim fat from steak. Slice steak diagonally across grain into 1/4-inch-wide strips. Coat a nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add onion rings and carrot; saute 3 minutes or until vegetables are crisp-tender. Add steak, mushrooms, and celery; saute 3 minutes.
- Combine beef broth and next 4 ingredients, stirring well. Add broth mixture and green onions to skillet; cook, uncovered, 5 minutes or until liquid is absorbed. Spoon over rice.
SUKIYAKI RECIPE : SBS FOOD
From sbs.com.au
3.4/5 (88)Servings 4Cuisine JapaneseCategory Main
SUKIYAKI RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
4.8/5 Total Time 5 minsServings 2
CHICKEN SOUVLAKI RECIPE EASY - BEEF SOUP BONES
From beef-soup-bones.blogspot.com
SUKIYAKI | HAWAIIAN ELECTRIC
From hawaiianelectric.com
HOW TO MAKE SUKIYAKI (WITH PICTURES) - WIKIHOW
WATCH: HOW TO MAKE EASY BEEF SUKIYAKI
From yummy.ph
SUKIYAKI RECIPE – JAPANESE COOKING 101
From japanesecooking101.com
EASY SUKIYAKI RECIPE - MOCHI MOMMY
From mochimommy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love