Sukiyaki Sauce Recipe Easy

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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.

SUKIYAKI SAUCE



Sukiyaki Sauce image

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

1 1/4-1 1/3 cups water
2/3 cup sugar
1/3 cup sake (cooking sake works great)
2/3 cup soy sauce

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

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

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

SUKIYAKI OSAKA-STYLE



Sukiyaki Osaka-Style image

Provided by Food Network

Number Of Ingredients 13

10 to 12 shiitake mushrooms, wiped and trimmed, crosses notched on caps, if very large, cut in half
2 cakes grilled bean curd (yakidofu)** cut into 1 1/2-inch squares as you arrange the platter
1/2 pound shirataki filaments, parboiled for 1 to 2 minutes
12 small pieces wheat gluten (fu), soaked for about 5 minutes, squeezed gently and drained
2 ounces beef suet
3 tablespoons sugar
Several cups water (or half water, half sake)
1/2 cup sake
1/2 cup dark soy sauce
6 eggs
2 pounds sirloin beef, well marbled*
6 green onions, cut diagonally into 1 1/2-inch lengths
1 bunch trefoil, if stalks are very long, cut in half

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. .

SIMPLE TERIYAKI SAUCE



Simple Teriyaki Sauce image

This simple but amazing teriyaki sauce will take your chicken and rice to the next level!

Provided by Goat Berry Kitchen

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Teriyaki Sauce and Marinade Recipes

Time 11m

Yield 12

Number Of Ingredients 8

1 cup water
¼ cup soy sauce
5 teaspoons packed brown sugar
1 tablespoon honey, or more to taste
½ teaspoon ground ginger
¼ teaspoon garlic powder
2 tablespoons cornstarch
¼ cup cold water

Steps:

  • Combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic powder in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.
  • Mix cornstarch and 1/4 cold water together in a cup; stir until dissolved. Add to the saucepan. Cook and stir sauce until thickened, 5 to 7 minutes.

Nutrition Facts : Calories 21 calories, Carbohydrate 5 g, Fiber 0.1 g, Protein 0.4 g, Sodium 302.1 mg, Sugar 3.4 g

CHICKEN SUKIYAKI



Chicken Sukiyaki image

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

2 cups dashi stock (from dry dashi granules mixed with water is fine)
1/2 cup soy sauce
1/2 cup mirin
1/2 cup sake
2 tablespoons sugar
2 tablespoons oil
1 burdock root (or parsnip) or 2 carrots (or parsnip)
2 -3 chicken legs, including thigh (boned and cut into bite size pieces)
8 shiitake mushrooms, stems removed and cut in half on angle
1 cake tofu, cut into 8 pieces (firm or regular)
1 cake Konnyaku, sliced very thinly
4 scallions, sliced on an angle into 2 inch pieces
1/2 napa cabbage, cut into bite size pieces
2 bunches mitsuba, cut into 2 inch pieces or 4 cups Baby Spinach
1 lb fresh-frozen ramen noodles (save soup packets for other use) or 2 (8 ounce) packages ramen noodles, cooked (save soup packets for other use)

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

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