Vegetarian Sukiyaki Recipes

SUKIYAKI

Sukiyaki image

Provided by Bobby Flay

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 15

Ingredients

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.

VEGETARIAN SUKIYAKI

Vegetarian Sukiyaki image

In Japan, this dish is cooked right at the table. You can do the same with an electric skillet or wok. Serve it with individual bowls of rice.

Provided by Sharon123

Categories < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons canola oil or 2 tablespoons vegetable oil
1 lb firm tofu, cut into 1/3 inch slices
4 cups whole white button mushrooms
1/2 butternut squash or 1/2 other winter squash, peeled and cut into 1/3 inch slices
2 zucchini, cut into thick slices
1 cup soy sauce
1/2 cup honey
1/4 cup mirin or 1/4 cup dry sherry
1/2-1 cup water
6 cups kale or 6 cups collard greens
4 bunches scallions, cut into 3 inch lengths (green and white parts)
4 cups mung bean sprouts
1 teaspoon grated fresh gingerroot

Steps:

Heat the oil in a large skillet or wok over medium high heat and cook the tofu slices on both sides, stirring, until well browned, about 15 to 20 minutes.
Slide the tofu to one side of the pan and add the mushrooms, cooking until browned.
Push the mushrooms to the side; add the squash and zucchini.
Combine the soy sauce with honey, mirin or sherry, and 1/2 cup water; pour over the vegetables, and bring to a boil.
Lower the heat and simmer until the squash is tender, about 5 minutes.
In separate piles, add as many of the greens, scallions and bean sprouts as will fit.
Cook until tender, about 5 minutes more.
Stir in the ginger and cook another minute, adding more water (up to the remaining 1/2 cup) as necessary.
To serve: let each diner use chopsticks to remove the tofu and vegetables from the skillet.
Add more vegetables as the skillet empties.

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