SUKIYAKI
You need an electric skillet for this wonderful meal. Sukiyaki is a very popular one-pot meal in Japan. The main ingredient is thin sliced beef; it is simmered in a skillet in the sukiyaki sauce with many vegetables and other ingredients. The quality of beef used in Sukiyaki is very important. It's a fun and perfect dish for a party or a romantic meal for 2! All you need to do is cut ingredients and place in a large plate and cook in an electric skillet placed on the table
Provided by Sageca
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
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.
SUKIYAKI BIG BOWLS
Nice and real easy traditional Japanese Style food! These bowls can be of the Ziplock type or other freezer bowls and can be used as a meal for new neighbors, a sick friend or just for you. I found this on landolakes.com. Update 01/07/2008 I remade this and used peapods with less bamboo shoots, sliced red pepper strips with less water chestnuts, increased the garlic to 1 tsp, increased the green onions to 1/3-1/2 cup, and some crushed red pepper flakes, for that extra zing! Just a thought!
Provided by Manami
Categories One Dish Meal
Time 35m
Yield 8 individual servings, 8 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in 4 quart saucepan until sizzling; add half of steak strips.
- Cook over medium-high heat, stirring occasionally, until lightly browned, about 3 to 4 minutes.
- Remove meat with slotted spoon.
- Set aside.
- Cook remaining steak strips.
- Return all meat to saucepan.
- Add all remaining ingredients except 1/4 cup water, cornstarch and rice.
- Cook, stirring occasionally, until mixture comes to a boil, about 4 to 5 minutes.
- Reduce heat to low.
- Cook until flavors are melded and mushrooms are tender, about 5-6 minutes.
- Increase heat to medium-high.
- Combine 1/4 cup water and cornstarch in small bowl.
- Stir into steak mixture; continue cooking until mixture comes to a boil.
- Cook 1 minute.
- Remove from heat; let stand to cool 15 minutes.
- Divide rice among 8 microwave-safe resealable plastic food bowls; evenly divide steak and broth mixture over rice.
- Cover; freeze until serving time.
- *Tip: uncooked long or medium grain rice usually triples when cooked. For 6 cups cooked rice, start with 2 cups uncooked rice.
- **Tip: to reheat, loosley cover bowl; microwave on MEDIUM-HIGH(70%) power 4-5 minutes or until heated through.
Nutrition Facts : Calories 457.9, Fat 17.2, SaturatedFat 7.5, Cholesterol 64.6, Sodium 427.3, Carbohydrate 52.5, Fiber 2.6, Sugar 6.2, Protein 22.6
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.
GROUND BEEF SUKIYAKI
This is one of DH's faves. I have cooked this many times for company and get raves. It looks like a lot of work, reading the recipe, but it is easy easy. We don't like water chestnuts or bamboo shoots, so I omit them. I have had this recipe forever, but it looks like I must have found it on an A.1. bottle or ad. I tried it with other steak sauces, but we didn't like it. The recipe says 8 servings, but the 2 of us finish it off with no trouble.
Provided by Bugstomper
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 14
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.
JAPANESE SUKIYAKI
The Japanese traditionally set each ingredient individually in one common pot or serving bowl. Each diner creates their own bowl of meat, vegetables, and noodles. This is my take on a flavorful, favorite, beautiful Japanese dish that we love. I do not add the traditional tofu, but feel free to add 8 ounces of fried tofu cubes.
Provided by Cathy Myers
Categories World Cuisine Recipes Asian Japanese
Time 50m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 595.2 calories, Carbohydrate 82.3 g, Cholesterol 48.9 mg, Fat 11.4 g, Fiber 4.4 g, Protein 31.3 g, SaturatedFat 3.2 g, Sodium 1969 mg, Sugar 24.5 g
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
A simple, easy to make, flavorful dish your family will enjoy. This dish can be served with white or brown rice depending on your family's preferences. If you are using white rice, start cooking it and then start preparing the sukiyaki. If you want to serve brown rice, start the brown rice 20 minutes ahead of stir fry cooking so they will both be done at the same time. If you like heat in your dishes you can add hot chili oil or red pepper flakes to taste. Bon appetit--
Provided by plantfreek
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
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.
TRADITIONAL BEEF SUKIYAKI
Traditional Japanese beef sukiyaki recipe for a one-pot recipe that is cooked at the table. Delicious when dipped in raw beaten egg and eaten with rice.
Provided by Brenda Sawyer Adamson
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 36m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 644.8 calories, Carbohydrate 71.2 g, Cholesterol 234.9 mg, Fat 19.6 g, Fiber 1.8 g, Protein 40.3 g, SaturatedFat 5.2 g, Sodium 2830.7 mg, Sugar 37 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 "sukiyaki big bowls recipes"
SUKIYAKI BIG BOWLS RECIPE | LAND O’LAKES
From landolakes.com
Cuisine AsianCategory Bowl, Main CourseServings 8Calories 370 per serving
- Melt butter in 4-quart saucepan until sizzling; add half of steak strips. Cook over medium-high heat, stirring occasionally, 3-4 minutes or until lightly browned. Remove meat with slotted spoon. Set aside. Cook remaining steak strips. Return all meat to saucepan.
- Add all remaining ingredients except 1/4 cup water, cornstarch, and rice. Cook, stirring occasionally, 4-5 minutes or until mixture comes to a boil. Reduce heat to low. Cook 5-6 minutes or until flavors are blended and mushrooms are tender.
- Increase heat to medium-high. Combine 1/4 cup water and cornstarch in bowl. Stir into steak mixture; continue cooking until mixture comes to a boil. Cook 1 minute. Remove from heat; let stand 15 minutes.
SUKIYAKI (すき焼き) - FOOD IN JAPAN
From foodinjapan.org
EASY SUKIYAKI RECIPE - MOCHI MOMMY
From mochimommy.com
SUKIYAKI - RECIPETIN JAPAN
From japan.recipetineats.com
SUKIYAKI: HOW AND WHERE TO EAT THIS POPULAR DISH - ARIGATO TRAVEL
From arigatojapan.co.jp
SUKIYAKI - DEEP COMFORT, SAVORY & JAPANESE! – FUTUREDISH
From futuredish.com
GUIDE TO SUKIYAKI STEAK | RECIPE, CUTTING TECHNIQUE AND FLAVORS
From bitemybun.com
SUKIYAKI BIG BOWLS - CHAMPSDIET.COM
From champsdiet.com
SUKIYAKI BEEF BOWL(GYUDON) | KIKKOMAN CORPORATION
From kikkoman.com
WANT TO KNOW THE JAPANESE TRADITIONAL DISHES, SUKIYAKI! HISTORY …
From fun-japan.jp
BEEF SUKIYAKI DONBURI RICE BOWL RECIPE - JAPAN CENTRE
From japancentre.com
BEEF SUKIYAKI NOODLES RECIPE - HIROKO SHIMBO | FOOD & WINE
From foodandwine.com
SUKIYAKI RECIPE - WE LOVE JAPANESE FOOD
From welovejapanesefood.com
SUKIYAKI LESSON WITH KYOTO FOODIE - VIET WORLD KITCHEN
From vietworldkitchen.com
SUKIYAKI RECIPE すき焼き • JUST ONE COOKBOOK
From justonecookbook.com
SUKIYAKI RECIPE - QUICK FROM SCRATCH ONE-DISH MEALS | FOOD & WINE
From foodandwine.com
TRADITIONAL SUKIYAKI (JAPANESE BEEF HOT POT) RECIPE
From seriouseats.com
SUKIYAKI IN AN AMERICAN KITCHEN FROM 'HIROKO'S AMERICAN
From seriouseats.com
SUKIYAKI - INTO JAPAN
From intojapan.co.uk
EASY JAPANESE SUKIYAKI RECIPE - JAPAN FOOD STYLE
From japanfoodstyle.com
COOKING JAPANESE: SUKIYAKI | KITCHN
From thekitchn.com
SUKIYAKI – JAPANESE FOOD & CULTURE
From bluetrading.org
HOW TO EAT SUKIYAKI AND ENJOY IT THE RIGHT WAY
From lifestyleasia.com
SUKIYAKI RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
SUKIYAKI
From asianfoodnetwork.com
SUKIYAKI: RECIPE, HOW TO EAT, AND THE BEST PLACES IN TOKYO TO TRY
From savorjapan.com
HOW TO MAKE SUKIYAKI (WITH PICTURES) - WIKIHOW
From wikihow.com
SUKIYAKI (JAPANESE HOT POT) | RECIPE | KITCHEN STORIES
From kitchenstories.com
BEEF SUKIYAKI DON KEISUKE - SUKIYAKI IN A BOWL OF RICE! - LUVMILO
From luvmilo.com
SUKIYAKI - BIG BOWL PHO, KANSAS CITY TRAVELLER REVIEWS - TRIPADVISOR
From tripadvisor.ca
SUKIYAKI BEEF UDON - HEALTHY WORLD CUISINE
From hwcmagazine.com
LOW CALORIE BEEF SUKIYAKI (IS SUKIYAKI HEALTHY ... - FITSIANFOODLIFE
From fitsianfoodlife.com
SUKIYAKI RECIPE - JAPANESE COOKING 101
From japanesecooking101.com
SUKIYAKI : TOKYO'S MUST-TRY FOOD | TRAVELVUI
From travelvui.com
SUKIYA GYUDON (JAPANESE BEEF BOWL) - SUDACHI RECIPES
From sudachirecipes.com
CLASSIC SUKIYAKI, THE QUINTESSENTIAL JAPANESE BEEF HOT POT
From justhungry.com
SUKIYAKI RECIPE: HOW TO MAKE SUKIYAKI AT HOME - THE WOKS OF LIFE
From thewoksoflife.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #healthy #main-dish #beef #rice #asian #japanese #easy #potluck #stove-top #dietary #one-dish-meal #low-sodium #low-cholesterol #low-calorie #egg-free #healthy-2 #free-of-something #low-in-something #meat #steaks #pasta-rice-and-grains #long-grain-rice #taste-mood #savory #to-go #equipment #presentation #served-hot
You'll also love