Best Sukiyaki Recipes

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.

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.

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 BEEF

Steps:

• Heat oil in a wok or large heavy skillet over medium-high heat. Add beef, and cook until evenly brown. Stir in beef stock, soy sauce and butter. Push meat to the side, and toss in onion, celery and mushrooms. Cook, stirring, for about 4 minutes. Add spinach, and cook for 2 more minutes.

JAPANESE SUKIYAKI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Rinse with cool water to stop the cooking process and set aside.
• Heat a wok over medium-high heat and add oil. Sear beef slices in the pan until browned, about 3 minutes. Add sugar, soy sauce, sake, white wine, and white pepper. Add cabbage, celery, mushrooms, and scallions and cook 10 to 15 minutes more.
• Adjust seasoning if necessary with additional soy sauce, wine, sake, or sugar.

GROUND BEEF SUKIYAKI

Steps:

• In large skillet, brown beef until crumbly.
• In small bowl, mix sugar, soy sauce, A-1, and salt.
• Set aside.
• Drain mushrooms, reserving liquid.
• When meat is cooked, mix in vegetables.
• Add sauce.
• Simmer 3 minutes, or until vegetables are just tender crisp.
• Combine cornstarch and reserved mushroom liquid.
• Stir into sukiyaki.
• Cook just until thickened.
• Serve over rice.

AUTHENTIC SUKIYAKI

Steps:

• Slice Steak into 2-3 inch strips as thin as you can do safely. Clean all Vegetables and slice into strips Julienne style. Now is a good time to premix your sauce since you will be very busy with stir frying later when you need to add it inches Mix Soy Sauce, Sugar, Ginger, Garlic, Pepper, Red Pepper, and 1/2 Cup of Water. Stir Well to mix and set aside.
• Heat 1 Tbsp of Olive oil in a Wok (or a large Sauce Pan) on high heat. Stir fry Steak strips until browned ( i usually let them boil in their own juices for a few extra minutes to ensure maximum tenderness). Drain fat from steak strips, add the remainder of your Olive oil and all your Vegetables except Broccoli and Bean Sprouts. Stir fry on High until vegetable are Tender Crisp (about 3-4 minutes) now add your Broccoli and Bean Sprouts ( if you add them to early they will wither and become mushy) stir fry an additional 2 Minutes. Now give your sauce a quick stir and add it into the Wok. Stir fry the mixture about 30 seconds. Now mix the remaining 1/2 cup of water with your cornstarch to make a slurry. Add the slurry slowly into your wok stirring as you go. Once the color of the juice in the wok starts to lighten stop adding the slurry. Reduce heat to medium and stir constantly for about 30 seconds as the sauce turns to a glaze. Serve immediately, best over Fried Rice.

EASY SUKIYAKI STYLE BEEF STIR FRY

Steps:

• Cut the beef in strips and cut the veges in pieces.
• Fry beef with butter then add veges and fry till they are cooked.
• Add brown sugar and soy sauce and simmer for 2-3 minutes.
• Sprinkle on sesame seeds!
• You can use any kind of your favorite vegetables.
• Serve it with rice or Udon noodles.

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.

ISLAND STYLE SUKIYAKI

Steps:

• 1. Soak noodles in a large bowl of water to softened. (About 20 minutes)
• 2. Using small sauce pan, turn heat to med-low heat for a few minutes. Add soy sauce and bring to boiling (bubbly). Slowly, add sugar a little at a time as you stir with whisk. Still boiling on medium to low heat,Add black pepper, **continue whisking** at all times as it boils. You will see the sauce begins to thicken. Remove from heat and set aside.
• 3. Using a large Wok, on medium heat, add canola oil to saute onions and garlic. Let cook until the onions turn translucent and garlic lightly brown in color.
• 4. Add chicken and let cook for a couple minutes, then stir with a large spoon. Let cook for 5 to 10 minutes or until chicken is cooked.
• 5. Add Sukiyaki sauce with the chicken and stir to blend together.
• 6. Add carrots, celery, spinach, cabbage, and mushroom. Stir to incorporate the chicken and vegetables. Cover Wok and let cook for about 5 minutes.
• 7. Add noodles and mix again to blend with all the ingredients. Let cook for 5 more minutes to cook the noodles.
• 8. Turn off heat. Sprinkle the green onions on top. Cover then stir to mix together. Serve over white rice.

SUKIYAKI

Steps:

• Combine first 4 ingredients in a small bowl; stir well, and set aside.
• Pour oil around the top of a preheated wok or large skillet; heat at medium high (375degrees) for 2 minutes.
• Add steak, and stir-fry for 4 to 5 minutes or until no longer pink; push steak up sides of wok.
• Add sliced onion to work and stir-fry 2 minutes. Add green onions, celery, and mushrooms; stir-fry 2 minutes or until vegetables are crisp-tender. Push vegetable mixture up sides of wok.
• Add bamboo shoots to wok, and stir-fry 1 minute. Add tofu, cabbage, and soy sauce mixture; stir-fry 1 to 2 minutes or til mixture is thoroughly heated. Push mixture up sides of wok.
• Combine cornstarch and water, stirring til smooth. Pour cornstarch mixture into center of wok; bring to a boil. Push steak and vegetable mixture back down into center of wok. Stir-fry 1 to 2 minutes or til mixture is thoroughly heated. Serve immediately over rice.

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.

SUKIYAKI OSAKA-STYLE

Steps:

• Cooking at the table: Put the empty sukiyaki pan or large cast-iron skillet over the heat source (or use an electric skillet) at the table. Start to melt suet in the pan over medium heat, using long chopsticks (or a fondue fork) to move it around so the entire pan bottom is well greased. The fat should smoke slightly. Quickly sprinkle about 3 tablespoons of sugar over the bottom and continue moving the fat in the pan (it should not be entirely melted yet.) The sugar will caramelize, turning brown and sticky. At this point, add about 1/4 cup water and 1/4 cup sake. There will be some sputtering (but this helps entertain guests). Add sake, stir; add dark soy sauce, stir. Begin the cooking by laying a few slices of beef into the pan. The beef should take about 1 minute to cook. Add more beef, switch to vegetables-including shirataki, tofu and fu-then alternate back to beef. Each diner should put into the pan whatever he or she likes. Add water (or half water/half sake) to the pan occasionally, as the sauce is reduced. The ingredients should not swim in the sauce; the liquid should just keep the pan bottom covered.
• Set each place with an individual dipping bowl into which an egg has been broken. This alone is the dipping sauce. (If you serve a whole egg at each place, which is attractive, provide a saucer or some vessel for the empty shells.) Each diner mixes the egg with chopsticks or fork. As with the other nabemono, long-handled fondue forks are best for anyone who is a little shy about using chopsticks, but dinner forks will do in a pinch.
• Before eating, dip cooked meat and vegetables into the egg; the thin coating of egg "cooks" on as soon as it is in contact with the hot food. There is no other garnish or relish. To end the meal, serve hot cooked rice, mild pickles, and Japanese tea as a final course. Serve hot sake or cold beer up to rice course.
• Suggested Sake: Rich Sake
• *Have your butcher cut well-marbled sirloin beef into very thin slices. .
• **Buy grilled bean curd (yakidofu) or use any type of bean surd (tofu) available. .

QUICK SUKIYAKI STYLE BEEF DONBURI

Steps:

• Bring a very small saucepan of water to a boil. Add the snow peas and cook for 1 minute, until the color turns very bright. Drain and set aside.
• In a small skillet, heat the oil. Add the onion, and saute until it starts to soften.
• Add the mushrooms, and saute for 3 to 4 minutes, until they start to soften.
• Add the beef and sugar, stir to combine all of the ingredients, and cook until the beef starts to brown.
• Add the dashi, soy sauce, mirin, and sake; and cook for another 3 to 4 minutes over high heat.
• ***If using in a bento, place the meat mixture in a bowl and allow to cool before packing in the box on top of the rice. Garnish with the blanched snow peas and shichimi pepper.
• If serving immediately, place the cooked rice in a deep bowl, then top with the meat mixture and some of the cooking liquid. Place the snow peas on top and sprinkle with the shichimi pepper.

SUKIYAKI ~ BEEF

Steps:

• This recipe requires a great deal of preparation, however, I assure you it is worth it. If you can get a gas powered hot plate for the middle of the dinner table, this would be ideal. A cast iron braising pan or deep 10 inch cast iron skillet would also be perfect. The liquid should be added to the pan and warmed on the stove. Once it is hot enough, it should be placed on the hot plate in the middle of the table. The sauce for cooking should be kept at just below boiling and the liquid should be deep enough for guests to add the ingredients they wish without crowding each other out. The idea is to heat only enough food that can be eaten before it goes cold. Small batches should be made at a time. The liquid should be replenished as needed. Small bowls of rice should be served as a side dish. Not traditional with sukiyaki, but a nice side dish, are Japanese pickles. I have included a recipe on this site for making them. photo credit: skl8em via photopin cc
• If you can't get a hot plate. people often use a fondue pot. These usually have canned heat as a source of heat to keep the liquid hot enough. I believe Le Creuset and Staub have one and Lodge has mini pots that will work. There is also the Japanese nabe or cast iron pot can be found online or in Asian stores. photo credit: roboppy via photopin cc
• In this photo you can see the nabe pot on the table heating element used to cook the food. You will see the little bowl with the raw egg just waiting to be beaten. To the right, is a flask of ice cold sake. I imagine it must be summer. Japanese sake hot or cold is very different than many kinds I have had in the U.S. They are much smoother. However, in the past few years many more very good sake brands have shown up and some of the more famous brands are produced in the U.S. Note: I just wanted to mention that true Kobe beef is not easily available in the U.S. and not at all in Europe as of 2014. It is extremely expensive and some beef touted as Kobe is not Kobe beef. I have had Kobe beef and there is nothing in the world like it. Due to the climate, the soil and the grazing available to the beef, Kobe is remarkable, tender and full of flavor. You may note in the picture at the top of the page, the Kobe beef pictured there. Notice the marbleing and how thinly sliced it is. Ask you butcher to recommend a cut for you and ask him or her to slice it paper thin. If healthy farm fresh eggs can be found from a trusted source, I recommend they be enjoyed with this recipe. The cooked beef dipped in the egg is really delicious and offers the whole experience. I hope you try and enjoy the Sukiyaki experience and hopefully you will be able to try it in Japan some day. : ) http://www.forbes.com/sites/larryolmsted/2014/01/07/the-new-truth-about-kobe-beef-2/ photo credit: skl8em via photopin cc

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.

FAKE SUKIYAKI

Steps:

• In a wok over high heat, combine 1/4 cup of the beef stock, soy sauce, and sake. Add onions and mushrooms; fry until onions start to soften. Add the strips of beef and remaining beef stock, and cook, stirring constantly, for 2 minutes. Add spinach, cover, and cook for 3 minutes, until spinach is wilted, but not fully cooked. Adjust seasonings to taste, and serve over udon or ramen noodles.

VEGETARIAN SUKIYAKI

Steps:

• Heat the oil in a large skillet or wok over medium high heat and cook the tofu slices on both sides, stirring, until well browned, about 15 to 20 minutes.
• Slide the tofu to one side of the pan and add the mushrooms, cooking until browned.
• Push the mushrooms to the side; add the squash and zucchini.
• Combine the soy sauce with honey, mirin or sherry, and 1/2 cup water; pour over the vegetables, and bring to a boil.
• Lower the heat and simmer until the squash is tender, about 5 minutes.
• In separate piles, add as many of the greens, scallions and bean sprouts as will fit.
• Cook until tender, about 5 minutes more.
• Stir in the ginger and cook another minute, adding more water (up to the remaining 1/2 cup) as necessary.
• To serve: let each diner use chopsticks to remove the tofu and vegetables from the skillet.
• Add more vegetables as the skillet empties.