Sukiyaki Big Bowls Recipes

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:

• 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.

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.

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.