Vegetarian Sukiyaki Recipes

VEGETARIAN SUKIYAKI

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.

JAPANESE BEEF AND VEGETABLES: SUKIYAKI

Steps:

• In a wok, heat 3 ounces of peanut oil. Add beef strips and stir-fry quickly, just to brown meat. Season with soy sauce and sugar, then remove and set aside.
• Clean the wok, and heat the remaining 3 ounces of peanut oil. Add scallions, onions, mushrooms, tofu, spinach, and bamboo shoots. Stir-fry quickly, about 2 minutes. Add mirin and noodles and return cooked meat to the mixture. Stir-fry an additional minute or just until hot and well-incorporated.
• Remove from wok and serve at once on a preheated dinner plate.

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

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.