Vegetarian Sukiyaki Recipes

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.

JAPANESE BEEF AND VEGETABLES: SUKIYAKI

Japanese Beef and Vegetables: Sukiyaki image

Provided by Food Network

Categories main-dish

Time 55m

Yield 10 servings

Number Of Ingredients 12

Ingredients

3 ounces peanut oil, plus 3 ounces
1 1/2 pounds beef top round, trimmed and cut into julienne
4 ounces soy sauce
2 tablespoons granulated sugar
10 scallions, washed, trimmed and cut into 1-inch strips
10 ounces peeled and julienned Spanish onion
10 ounces mushrooms, washed, stems trimmed and thinly sliced
1 pound tofu, cut into small dice
10 ounces spinach, washed, stemmed and cut chiffonade
8 ounces bamboo shoots, julienned
10 ounces mirin*
1 1/2 pounds shirataki noodles, cooked, cooled and cut into thirds

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

Sukiyaki image

Provided by Bobby Flay

Categories main-dish

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.

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

Ingredients

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

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