Sukiyakibigbowls Recipes

SUKIYAKI

Steps:

• Combine first 4 ingredients in a small bowl; stir well, and set aside.
• Pour oil around the top of a preheated wok or large skillet; heat at medium high (375degrees) for 2 minutes.
• Add steak, and stir-fry for 4 to 5 minutes or until no longer pink; push steak up sides of wok.
• Add sliced onion to work and stir-fry 2 minutes. Add green onions, celery, and mushrooms; stir-fry 2 minutes or until vegetables are crisp-tender. Push vegetable mixture up sides of wok.
• Add bamboo shoots to wok, and stir-fry 1 minute. Add tofu, cabbage, and soy sauce mixture; stir-fry 1 to 2 minutes or til mixture is thoroughly heated. Push mixture up sides of wok.
• Combine cornstarch and water, stirring til smooth. Pour cornstarch mixture into center of wok; bring to a boil. Push steak and vegetable mixture back down into center of wok. Stir-fry 1 to 2 minutes or til mixture is thoroughly heated. Serve immediately over rice.

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 WITH RED SNAPPER

Steps:

• Combine dashi, mirin, and soy sauce in large pot over high heat. Bring to boil; add red snapper, cubed tofu, and shiitake mushrooms. Cook until red snapper is almost opaque in center and shiitake mushrooms are tender, stirring occasionally and reducing heat if liquid begins to boil, about 6 minutes. Add chopped garland chrysanthemum and cook just until wilted, stirring occasionally, about 1 minute. Ladle sukiyaki into bowls and serve.
• *Japanese fish broth made with bonito flakes and kombu. Powdered dashi concentrate is available at Japanese markets.
• **Mirin is available at Japanese markets and in the Asian foods section of some supermarkets.
• ***Garland chrysanthemum is a fragrant fresh green that can be found in the produce section of Japanese markets under the name shingiku and in Chinese markets under the name tung hao.

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 BIG BOWLS

Steps:

• Melt butter in 4 quart saucepan until sizzling; add half of steak strips.
• Cook over medium-high heat, stirring occasionally, until lightly browned, about 3 to 4 minutes.
• Remove meat with slotted spoon.
• Set aside.
• Cook remaining steak strips.
• Return all meat to saucepan.
• Add all remaining ingredients except 1/4 cup water, cornstarch and rice.
• Cook, stirring occasionally, until mixture comes to a boil, about 4 to 5 minutes.
• Reduce heat to low.
• Cook until flavors are melded and mushrooms are tender, about 5-6 minutes.
• Increase heat to medium-high.
• Combine 1/4 cup water and cornstarch in small bowl.
• Stir into steak mixture; continue cooking until mixture comes to a boil.
• Cook 1 minute.
• Remove from heat; let stand to cool 15 minutes.
• Divide rice among 8 microwave-safe resealable plastic food bowls; evenly divide steak and broth mixture over rice.
• Cover; freeze until serving time.
• *Tip: uncooked long or medium grain rice usually triples when cooked. For 6 cups cooked rice, start with 2 cups uncooked rice.
• **Tip: to reheat, loosley cover bowl; microwave on MEDIUM-HIGH(70%) power 4-5 minutes or until heated through.

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.