Sukiyaki (ski-ya-ki) is a traditional dish usually cooked on a "hot-plate" at the table. It's a very social meal. Families and friends circle the sukiyaki pan stirring with chopsticks and taking bites as the components are ready! The meat (usually paper-thin pork or beef) and veggies are poached in a sweet sake-based sauce and served over sticky rice, once they've simmered down.

Ingredients

4 serv.

/ 12 lbs. thinly sliced pork loin1
ounces crimini mushrooms↗12
ounces enoki mushrooms↗6 -8
bunched large green onions, greens removed and cut into 1 pieces↗2
head napa cabbage, roughly chopped↗1⁄2
cups baby carrots, cut into quarters↗1 1⁄2
ounces firm tofu, cut into cubes↗12
ounces konnyaku noodles↗9
tablespoon oil1
Sauce
cup shoyu (soy sauce)↗2⁄3
tablespoons sake↗6
brown sugar↗2⁄3
cups water↗1 1⁄2

Step-by-step instructions

1
Flash freeze the pork for 30 minutes so it is slightly firm, this will enable you to cut it VERY thin, without moving around so much!
2
Prepare all the veggies. In Japan they like to cut little designs in the mushroom tops! We stuck with simple Xs.
3
Mix the Sukiyaki sauce.
4
Heat a large skillet to medium-high. Add a tablespoon of oil and a few pieces of meat. stir the meat around moving the oil over the bottom of the skillet.
5
Then add about a 1/3 inch of sauce to the skillet. Pile the meat, tofu, noodles and veggies in the skillet.
6
Allow the ingredients to cook down for several minutes--stirring occasionally until it's cooked through. Remove the sukiyaki and serve over sticky rice (sushi-style rice) and repeat with the rest of the ingredients!

Source: food.com

Original recipe ↗

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