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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This way of eating Sukiyaki is different from the way I am used to eating it, which is as a sort of hot pot soup. Ingredients:
1/2 cup soy sauce |
2 tablespoons sugar |
1 cup soup stock |
1/4 cup mirin |
1 lb beef, thinly sliced |
1/4 cup sugar |
2 medium onions, sliced |
4 ounces shirataki noodles (yam noodles) |
2 celery ribs, sliced |
1 cup shiitake mushroom, soaked, rinsed and sliced |
1 (8 ounce) package tofu, cut into 1 inch pieces |
1 bunch green onion, cut into 2 inch lengths |
2 leaves napa cabbage, sliced |
2 tablespoons oil |
Directions:
1. Mix soy sauce, sugar, stock and mirin together in a bowl. Arrange meat and vegetables on a large platter.
2. Heat an electric skillet to 375 degrees F.
3. 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.
4. Add other vegetables, keeping each separate. Add sauce and cover. Bring to a boil and cook for 2 minutes.
5. Uncover and turn all ingredients while cooking for 2 minutes more.
6. Serve on small plates.
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