Best Pork Sukiyaki Recipes

Pork Sukiyaki image

Provided by spicyperspective

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 / 12 lbs. thinly sliced pork loin
12 ounces crimini mushrooms
6 -8 ounces enoki mushrooms
2 bunched large green onions, greens removed and cut into 1 pieces
1/2 head napa cabbage, roughly chopped
1 1/2 cups baby carrots, cut into quarters
12 ounces firm tofu, cut into cubes
9 ounces konnyaku noodles
1 tablespoon oil
2/3 cup shoyu (soy sauce)
6 tablespoons sake
2/3 brown sugar
1 1/2 cups water

Steps:

Flash freeze the pork for 30 minutes so it is slightly firm, this will enable you to cut it VERY thin, without moving around so much!
Prepare all the veggies. In Japan they like to cut little designs in the mushroom tops! We stuck with simple Xs.
Mix the Sukiyaki sauce.
Heat a large skillet to medium-high. Add a tablespoon of oil and a few pieces of meat. stir the meat around moving the oil over the bottom of the skillet.
Then add about a 1/3 inch of sauce to the skillet. Pile the meat, tofu, noodles and veggies in the skillet.
Allow the ingredients to cook down for several minutes--stirring occasionally until it's cooked through. Remove the sukiyaki and serve over sticky rice (sushi-style rice) and repeat with the rest of the ingredients!

Nutrition Facts : Calories 443.4, Fat 10.3, SaturatedFat 2, Cholesterol 53.9, Sodium 2467, Carbohydrate 61.7, Fiber 6.2, Sugar 6.4, Protein 23.1

Pork Sukiyaki image

Provided by TATYANA NGAI

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb pork, thinly sliced (sukiyaki cut in Asian markets)
16 ounces shirataki noodles
7 -8 shiitake mushrooms
1 bunch enoki mushrooms
1 medium leek
1 napa cabbage
3 tablespoons soy sauce
3 tablespoons sugar
3 tablespoons chinese rice wine
1 cup hot water
1 (1/3 ounce) packet instant dashi stock
4 eggs (for dipping) (optional)

Steps:

Soak dried shiitake mushrooms in cold water for 3 hours (30 minutes in hot water if you are in a hurry).
Rinse noodles in cold water.
Cut all ingredients (except noodles) into bite-sized pieces.
Arrange all ingredients on a large plate and place the plate at the table.
Mix hot water, instant dashi soup powder, soy sauce, sake and sugar to make sukiyaki sauce.
After this point, everything is done at the table as you eat.
Heat a little oil in a shallow skillet (or fry pan or hot plate) at the table.
Fry pork slices, then add sukiyaki sauce.
Add other ingredients when the sauce starts to boil.
Simmer until all ingredients are softened.
Dip the cooked sukiyaki into the raw, beaten eggs and begin to eat.
As liquid boils away, add more sukiyaki sauce.