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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:
- Spray electric skillet with non-stick spray and heat to 300 F.
- Cook meat
- Push meat to one side and add sauce
- Add other ingredients to skillet until full (each in their own area)
- Lower heat and simmer until vegetables are cooked
- As food is eaten add more vegetables to the skillet to cook
- Serve over rice
Sauce
Qty |
Unit |
Ingredient |
1 |
c. |
Soy Sauce |
1/2 |
c. |
Sugar |
4 |
c. |
Water |
Directions:
- Mix well
- Make more sauce as needed
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Copyright 2005-2009, Kevin Worcester
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