MOCK SUKIYAKI
This version of sukiyaki is baked with beef broth rather than stir fried, to accommodate more Americanized cooking practices. It comes from a church cookbook recipe submitted by Claudine Hanson.
Provided by Chellerystick
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut meat into slices. Dice celery, pepper, and onions. Drain mushrooms.
- Brown meat in oil. Place cooked meat into baking dish.
- Brown onions, celery, pepper, and mushrooms. Put over meat in baking dish.
- Put beef broth, soy sauce, and water in skillet. Cook with cornstarch until it thickens.
- Pour sauce over meat and vegetables and bake at 300 degrees until tender.
Nutrition Facts : Calories 415.4, Fat 29.5, SaturatedFat 9.5, Cholesterol 77.9, Sodium 925.3, Carbohydrate 12.5, Fiber 2.5, Sugar 4.1, Protein 25.4
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
Vegetables, noodles, and beef are served in a steaming, flavorful broth made with dashi, mirin, and soy sauce in this Japanese dish, sukiyaki.
Provided by Allrecipes
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 576.4 calories, Carbohydrate 44.9 g, Cholesterol 61.2 mg, Fat 25.6 g, Fiber 5.2 g, Protein 34.4 g, SaturatedFat 5.4 g, Sodium 2940.5 mg, Sugar 32.8 g
SUKIYAKI
Serve this simple Japanese dish over thin Japanese noodles or rice, if desired.
Provided by sal
Categories World Cuisine Recipes Asian Japanese
Time 30m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 311.1 calories, Carbohydrate 27 g, Cholesterol 60.7 mg, Fat 12.3 g, Fiber 3.9 g, Protein 23.5 g, SaturatedFat 4.2 g, Sodium 1991.7 mg, Sugar 16.4 g
More about "mock sukiyaki recipes"
SUKIYAKI RECIPE: HOW TO MAKE SUKIYAKI AT HOME - THE WOKS OF LIFE
From thewoksoflife.com
4.9/5 (15)Total Time 40 minsCategory BeefCalories 751 per serving
- In a pot over a portable electric or gas cooktop (or just your regular stove) over medium heat, add 2 tablespoons sake, ¼ cup mirin, 1 tablespoon brown sugar, and ¼ cup soy sauce in a saucepan. Bring to a boil, turn off the heat, make sure all the sugar is dissolved, and transfer to a bowl.
- Then prepare all your sukiyaki ingredients––the tofu slices, rehydrated shiitake mushrooms, enoki mushrooms, napa cabbage, tong ho, and scallions. Set aside on a plate. Soak the dried vermicelli noodles in water for 10 minutes.
- Heat 1 tablespoon vegetable oil in the pan. Fry the white parts of the scallions in the oil for 2 minutes. Chop the green parts of the scallions finely and set aside.
- In the pan with the scallions, add the sliced beef. Sear the beef for 10 seconds, and add a drizzle of your sukiyaki sauce. Fry the meat until it just begins to brown––it should still be a bit pink. Remove from the pot and set aside.
MOCK SUKIYAKI - DUNLOP BROTHERS FAMILY COOKBOOK
From dunlopbrothers.ca
Estimated Reading Time 2 mins
MOCK SUKIYAKI RECIPE BY MEAL.MATES | IFOOD.TV
From ifood.tv
SUKIYAKI (JAPANESE HOT POT) | RECIPE | KITCHEN STORIES
From kitchenstories.com
EASY SUKIYAKI RECIPE - MOCHI MOMMY
From mochimommy.com
4.8/5 (4)Servings 4Cuisine JapaneseCategory Main Course
SUKIYAKI RECIPE すき焼き • JUST ONE COOKBOOK
EASY TO COOK JAPANESE ONE POT KANTO-STYLE SUKIYAKI RECIPE
From karmanfoods.com
MOCK SUKIYAKI - RECIPE - COOKS.COM
From cooks.com
MOCK SUKIYAKI - RECIPE - COOKS.COM
From cooks.com
MOCK SUKIYAKI - RECIPE - COOKS.COM
From cooks.com
MOCK SUKIYAKI - RECIPE - COOKS.COM
From cooks.com
HOW TO MAKE SUKIYAKI: HOMEMADE SUKIYAKI RECIPE - 2023
From masterclass.com
MOCK SUKIYAKI | RECIPE | BARANGAY NESTLé
From barangaynestle.com.ph
MOCK SUKIYAKI - RECIPE - COOKS.COM
From cooks.com
MOCK SUKIYAKI - RECIPE - COOKS.COM
From cooks.com
MOCK SUKIYAKI - RECIPE - COOKS.COM
From cooks.com
BEEF MOCK SUKIYAKI RECIPE – DEBREENA
From debreena.com
MOCK SUKIYAKI RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
You'll also love