Sukiyakibigbowls 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 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.

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.

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 SAUCE

Steps:

• Mix all ingredients together in a large container with a spout. This will make it easier for pouring.
• Heat a large electric frying pan to 350 degrees.
• Add about an inch of the sauce and bring to a boil.
• Add beef, tofu, yam noodles and sliced vegetables (sui choy, onions, green onions, mushrooms, eggplant etc.).
• When it is done, take food directly from the pan and dip in raw egg. Serve with steamed rice.
• Add more sauce as needed.