Japanese Beef And Vegetables Sukiyaki Food

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.

GROUND BEEF SUKIYAKI

Steps:

• In large skillet, brown beef until crumbly.
• In small bowl, mix sugar, soy sauce, A-1, and salt.
• Set aside.
• Drain mushrooms, reserving liquid.
• When meat is cooked, mix in vegetables.
• Add sauce.
• Simmer 3 minutes, or until vegetables are just tender crisp.
• Combine cornstarch and reserved mushroom liquid.
• Stir into sukiyaki.
• Cook just until thickened.
• Serve over rice.

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.