Sukiyaki Sauce Recipes

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.

SUKIYAKI 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.

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.

JAPANESE SUKIYAKI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Rinse with cool water to stop the cooking process and set aside.
• Heat a wok over medium-high heat and add oil. Sear beef slices in the pan until browned, about 3 minutes. Add sugar, soy sauce, sake, white wine, and white pepper. Add cabbage, celery, mushrooms, and scallions and cook 10 to 15 minutes more.
• Adjust seasoning if necessary with additional soy sauce, wine, sake, or sugar.

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.