Sukiyaki

Main.Sukiyaki History

Hide minor edits - Show changes to markup

January 06, 2010, at 09:03 PM EST by 98.174.208.105 -
Changed line 33 from:
to:
January 06, 2010, at 09:03 PM EST by 98.174.208.105 -
Changed line 33 from:
to:
January 06, 2010, at 09:02 PM EST by 98.174.208.105 -
Added lines 1-33:

Sukiyaki

Dann S. Washko Ripped off and augmented from food network

  • 1/2 cup soy sauce
  • 2 tbsp sugar
  • 1 cup soup stock (chicken, shrimp)
  • 1/4 cup mirin
  • 1 lb thinly sliced beef (flank steak)
  • 1/4 cup sugar
  • 4 oz yam noodles (shirataki, bean thread, cellophane noodles)
  • 2 medium onions sliced
  • 1 can sliced bamboo shoots
  • 2 stalks of celery sliced
  • 1 cup shitaki mushrooms sliced
  • 1 block of tofu cut into 2 inch lengths
  • 2 leaves of Napa cabbage
  • 2 tbsp peanut oil

I prefer to use an electric fry pan for this, the large cooking surface is perfect. Set the fry pan to 350 degrees.

Mix soysauce, 2 tbsps sugar and mirin in a bowl.

Prepare noodles as per package.

Add oil to th skillet and heat. Brown meat in oil and slowly add 1/4 of sugar to the meat while cooking to coat. Move the meat to the edges and add other vegetables, keeping them separate. Add sauce and cover. Bring to a boil and cook for 2 minutes. Uncover and turn all ingredients and cook an additional 2 minutes.

Serve over noodles.

Good stuff!

Back to Main Dishes