Best Japanese Beef And Vegetables Sukiyaki Recipes

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.

JAPANESE BEEF AND VEGETABLES: SUKIYAKI

Steps:

• In a wok, heat 3 ounces of peanut oil. Add beef strips and stir-fry quickly, just to brown meat. Season with soy sauce and sugar, then remove and set aside.
• Clean the wok, and heat the remaining 3 ounces of peanut oil. Add scallions, onions, mushrooms, tofu, spinach, and bamboo shoots. Stir-fry quickly, about 2 minutes. Add mirin and noodles and return cooked meat to the mixture. Stir-fry an additional minute or just until hot and well-incorporated.
• Remove from wok and serve at once on a preheated dinner plate.

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

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.