Sukiyaki Big Bowls Food

SUKIYAKI

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.

BEEF SUKIYAKI

Steps:

• Combine dashi, soy sauce, mirin, and sugar in a bowl and set aside.
• Soak noodles in boiling water for 1 minute. Drain and rinse under cold water.
• Heat 2 tablespoons canola oil; cook and stir beef in the hot oil until no longer pink, 2 to 3 minutes. Drain and set aside.
• Heat 1 tablespoon canola oil in the skillet; cook and stir onion, celery, carrot, and mushrooms until softened, about 4 minutes. Stir in green onions, and dashi mixture, noodles, beef, and tofu. Bring to a simmer. Divide hot sukiyaki among four bowls and serve.

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.

JAPANESE SUKIYAKI

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.

SUKIYAKI BIG BOWLS

Steps:

• Melt butter in 4 quart saucepan until sizzling; add half of steak strips.
• Cook over medium-high heat, stirring occasionally, until lightly browned, about 3 to 4 minutes.
• Remove meat with slotted spoon.
• Set aside.
• Cook remaining steak strips.
• Return all meat to saucepan.
• Add all remaining ingredients except 1/4 cup water, cornstarch and rice.
• Cook, stirring occasionally, until mixture comes to a boil, about 4 to 5 minutes.
• Reduce heat to low.
• Cook until flavors are melded and mushrooms are tender, about 5-6 minutes.
• Increase heat to medium-high.
• Combine 1/4 cup water and cornstarch in small bowl.
• Stir into steak mixture; continue cooking until mixture comes to a boil.
• Cook 1 minute.
• Remove from heat; let stand to cool 15 minutes.
• Divide rice among 8 microwave-safe resealable plastic food bowls; evenly divide steak and broth mixture over rice.
• Cover; freeze until serving time.
• *Tip: uncooked long or medium grain rice usually triples when cooked. For 6 cups cooked rice, start with 2 cups uncooked rice.
• **Tip: to reheat, loosley cover bowl; microwave on MEDIUM-HIGH(70%) power 4-5 minutes or until heated through.