Sukiyaki One Pot Recipes

SUKIYAKI - ONE POT RECIPE

Steps:

• Wipe konbu with a damp cloth.
• Place water in a saucepan and soak the konbu for 30 minutes then heat.
• As soon as the water begins to bubble and just before boiling, remove the konbu.
• Do not over cook.
• Add dried bonito flakes.
• As soon as the water comes to a boil turn off the heat.
• Allow the bonito flakes to settle to the bottom of the pan.
• Strain broth through a cheese cloth.
• Discard konbu and bonito flakes.
• Preparation Mix all ingredients for the cooking broth and bring to a boil.
• Pour into a container and set on the dining table along with the platter of vegetables and meat.
• Heat a tablespoon of vegetable oil in the skillet.
• Add the beef, chicken and/or shrimp spreading the thin slices, lightly brown.
• Mix in a small of amount of cooking broth.
• Push beef, chicken and/or shrimp to one side of the pan.
• Add a portion of the other ingredients from the platter in the pan in a decorative bundled manner.
• The key to cooking this dish is to keep 1/4" broth in the pan at all times.
• Add cooking broth as it boils off.
• Cook for 5 to 10 minutes until done, stir well.
• Serve immediately over noodles or rice.

TRADITIONAL BEEF SUKIYAKI

Steps:

• Combine water, soy sauce, sugar, and sake in a bowl to make broth.
• Arrange beef, tofu, Chinese cabbage, yam noodles, shiitake mushrooms, enoki mushrooms, and green onion on separate plates on the table.
• Heat oil in an electric skillet or a large skillet set over a hot plate at the table. Add beef slices; cook and stir until browned, about 1 minute. Pour in some broth; bring to a boil. Stir in tofu, cabbage, noodles, shiitake mushrooms, enoki mushrooms, and green onion; simmer until softened, about 5 minutes.
• Ladle cooked sukiyaki mixture into serving bowls. Replenish broth in the skillet.
• Crack each egg into a small bowl and beat lightly. Serve sukiyaki alongside eggs for dipping.

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.