Authentic Sukiyaki Food
AUTHENTIC SUKIYAKI
This is a recipe i picked up in Culinary School several years back. It is always a big hit for every occasion especially served over my Homemade Fried Rice.
Provided by esrambeaut
Categories Steak
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Slice Steak into 2-3 inch strips as thin as you can do safely. Clean all Vegetables and slice into strips Julienne style. Now is a good time to premix your sauce since you will be very busy with stir frying later when you need to add it inches Mix Soy Sauce, Sugar, Ginger, Garlic, Pepper, Red Pepper, and 1/2 Cup of Water. Stir Well to mix and set aside.
- Heat 1 Tbsp of Olive oil in a Wok (or a large Sauce Pan) on high heat. Stir fry Steak strips until browned ( i usually let them boil in their own juices for a few extra minutes to ensure maximum tenderness). Drain fat from steak strips, add the remainder of your Olive oil and all your Vegetables except Broccoli and Bean Sprouts. Stir fry on High until vegetable are Tender Crisp (about 3-4 minutes) now add your Broccoli and Bean Sprouts ( if you add them to early they will wither and become mushy) stir fry an additional 2 Minutes. Now give your sauce a quick stir and add it into the Wok. Stir fry the mixture about 30 seconds. Now mix the remaining 1/2 cup of water with your cornstarch to make a slurry. Add the slurry slowly into your wok stirring as you go. Once the color of the juice in the wok starts to lighten stop adding the slurry. Reduce heat to medium and stir constantly for about 30 seconds as the sauce turns to a glaze. Serve immediately, best over Fried 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
You need an electric skillet for this wonderful meal. Sukiyaki is a very popular one-pot meal in Japan. The main ingredient is thin sliced beef; it is simmered in a skillet in the sukiyaki sauce with many vegetables and other ingredients. The quality of beef used in Sukiyaki is very important. It's a fun and perfect dish for a party or a romantic meal for 2! All you need to do is cut ingredients and place in a large plate and cook in an electric skillet placed on the table
Provided by Sageca
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
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.
TRADITIONAL BEEF SUKIYAKI
Traditional Japanese beef sukiyaki recipe for a one-pot recipe that is cooked at the table. Delicious when dipped in raw beaten egg and eaten with rice.
Provided by Brenda Sawyer Adamson
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 36m
Yield 4
Number Of Ingredients 13
Steps:
- Combine water, soy sauce, sugar, and sake in a bowl to make broth.
- Arrange beef, tofu, Chinese cabbage, yam noodles, shiitake mushrooms, enoki mushrooms, and green onion on separate plates on the table.
- Heat oil in an electric skillet or a large skillet set over a hot plate at the table. Add beef slices; cook and stir until browned, about 1 minute. Pour in some broth; bring to a boil. Stir in tofu, cabbage, noodles, shiitake mushrooms, enoki mushrooms, and green onion; simmer until softened, about 5 minutes.
- Ladle cooked sukiyaki mixture into serving bowls. Replenish broth in the skillet.
- Crack each egg into a small bowl and beat lightly. Serve sukiyaki alongside eggs for dipping.
Nutrition Facts : Calories 644.8 calories, Carbohydrate 71.2 g, Cholesterol 234.9 mg, Fat 19.6 g, Fiber 1.8 g, Protein 40.3 g, SaturatedFat 5.2 g, Sodium 2830.7 mg, Sugar 37 g
JAPANESE SUKIYAKI
The Japanese traditionally set each ingredient individually in one common pot or serving bowl. Each diner creates their own bowl of meat, vegetables, and noodles. This is my take on a flavorful, favorite, beautiful Japanese dish that we love. I do not add the traditional tofu, but feel free to add 8 ounces of fried tofu cubes.
Provided by Cathy Myers
Categories World Cuisine Recipes Asian Japanese
Time 50m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 595.2 calories, Carbohydrate 82.3 g, Cholesterol 48.9 mg, Fat 11.4 g, Fiber 4.4 g, Protein 31.3 g, SaturatedFat 3.2 g, Sodium 1969 mg, Sugar 24.5 g
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- Combine 1 cup sake, 1 cup mirin, ¼ cup sugar, and 1 cup soy sauce in a small saucepan and bring it to a boil. Once boiling, turn off the heat and set aside. This Sukiyaki sauce can be stored in an air-tight container in the refrigerator for up to a month.
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Sukiyaki (鋤焼, or more commonly すき焼き; [sɯ̥kijaki]) is a Japanese dish that is prepared and served in the nabemono (Japanese hot pot) style. It consists of meat (usually thinly sliced beef) which is slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a shallow iron pot in a mixture of soy sauce , sugar , and mirin .
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