SUKIYAKI
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
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
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.
BEEF SUKIYAKI
Vegetables, noodles, and beef are served in a steaming, flavorful broth made with dashi, mirin, and soy sauce in this Japanese dish, sukiyaki.
Provided by Allrecipes
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 576.4 calories, Carbohydrate 44.9 g, Cholesterol 61.2 mg, Fat 25.6 g, Fiber 5.2 g, Protein 34.4 g, SaturatedFat 5.4 g, Sodium 2940.5 mg, Sugar 32.8 g
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.
TURKEY SUKIYAKI
Make and share this Turkey Sukiyaki recipe from Food.com.
Provided by Timothy H.
Categories One Dish Meal
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a medium skillet, add vegestables. Cook stiring over medium heat 5 minutesor until vegestables are tender but not mushy. Add turkey and soy sauce. Stir intil mixed and heated through. Serve over hot rice.
Nutrition Facts : Calories 119.3, Fat 10.3, SaturatedFat 1.4, Sodium 1031, Carbohydrate 5.3, Fiber 1.8, Sugar 2.2, Protein 2.8
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4.9/5 (11)Total Time 40 minsCategory BeefCalories 751 per serving
- In a pot over a portable electric or gas cooktop (or just your regular stove) over medium heat, add 2 tablespoons sake, ¼ cup mirin, 1 tablespoon brown sugar, and ¼ cup soy sauce in a saucepan. Bring to a boil, turn off the heat, make sure all the sugar is dissolved, and transfer to a bowl.
- Then prepare all your sukiyaki ingredients––the tofu slices, rehydrated shiitake mushrooms, enoki mushrooms, napa cabbage, tong ho, and scallions. Set aside on a plate. Soak the dried vermicelli noodles in water for 10 minutes.
- Heat 1 tablespoon vegetable oil in the pan. Fry the white parts of the scallions in the oil for 2 minutes. Chop the green parts of the scallions finely and set aside.
- In the pan with the scallions, add the sliced beef. Sear the beef for 10 seconds, and add a drizzle of your sukiyaki sauce. Fry the meat until it just begins to brown––it should still be a bit pink. Remove from the pot and set aside.
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