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Sukiyaki

Description: Japanese dish of misc. ingredients cooked in soy sauce. For four or more you will probably have to double or triple the sauce recipe. Commonly it is cooked at the table. Diners take what they want from the electric skillet and serve over rice. You can also try adding other ingredients like baby corn, sliced carrots, etc. Traditionally cooked ingredients were dipped in raw egg when eaten. Generally people avoid eating raw eggs today.
Yield: Enough for 4


Sukiyaki

Qty Unit Ingredient
1 lb. Steak (cut into beef-jerky strips)
1 can Bamboo (sliced)
2 Scallions (cut into 1.5-inch strips)
3 c. Mung Bean Sprouts
1 package Mushrooms (whole)
1 can Shirataki (yam thread noodles)
2 package Extra Firm Tofu (cut into 1-inch cubes)

Directions:

  1. Spray electric skillet with non-stick spray and heat to 300 F.
  2. Cook meat
  3. Push meat to one side and add sauce
  4. Add other ingredients to skillet until full (each in their own area)
  5. Lower heat and simmer until vegetables are cooked
  6. As food is eaten add more vegetables to the skillet to cook
  7. Serve over rice

Sauce

Qty Unit Ingredient
1 c. Soy Sauce
1/2 c. Sugar
4 c. Water

Directions:

  1. Mix well
  2. Make more sauce as needed

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Copyright 2005-2009, Kevin Worcester