Sukiyaki Japanese Vegetable Dinner Food

SUKIYAKI

Sukiyaki image

Provided by Bobby Flay

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.

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.

JAPANESE SUKIYAKI

Japanese Sukiyaki image

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

Ingredients

12 ounces udon noodles
1 tablespoon peanut oil
1 pound beef, thinly sliced
6 tablespoons white sugar
6 tablespoons soy sauce
4 tablespoons sake
4 tablespoons dry white wine
½ teaspoon ground white pepper
1 small head napa cabbage, cut into 2-inch pieces
1 ½ cups chopped celery, 2-inch long pieces
16 shiitake mushrooms, sliced
6 scallions, cut diagonally into 1-inch pieces

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

SUKIYAKI (JAPANESE VEGETABLE DINNER)

Sukiyaki (Japanese Vegetable Dinner) image

Number Of Ingredients 13

Ingredients

1/4 cup soy sauce
2 tablespoons sugar
1/2 teaspoon cornstarch
2 teaspoons chicken bouillon instant
2 tablespoons vegetable oil
1/2 head cabbage cut into bite-size pieces
12 scallion cut into 2-inch lengths
1 carrot large, thinly sliced into rounds
1/2 pound mushrooms fresh, sliced
1/4 pound bean sprouts fresh
2 celery ribs, thinly sliced
1 pound beef tenderloin steak very thinly sliced
8 ounces spinach fresh torn into bite-size pieces

Steps:

Blend soy sauce, sugar, cornstarch, and bouillon in small bowl set aside. Heat oil in large skillet on medium-high heat. Add cabbage, scallions, and carrots stir to blend. Pour bouillon mixture over vegetables cover and simmer 5 minutes. Add mushrooms, bean sprouts, and celery cover and simmer 2 minutes. Stir. Add meat and spinach simmer 2 minutes. Serve hot with rice.

Nutrition Facts : Nutritional Facts Serves

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