This is one of my new favorite dishes. So much so that I had it 3 times this week! The sauce is deeply flavorful and it's a snap to make with only 10-15 minutes of cooking time! Even less if you use leftovers like I did for the first round with pork tenderloin. So it's very low energy friendly.
But what the heck is it you ask? Sukiyaki is a traditional Japanese hot pot or quick stew. It can be made with chicken, pork, or beef, and is characterized by it's unique sauce. It's traditionally prepared on a kerosene burner right at the table and done in several batches. It's also stupid delicious.
So without further ado, I give you my recipe for homemade sukiyaki.
- ½ small head of cabbage, chopped
- 1 package mushrooms, sliced
- 2 cups meat (raw or leftovers), sliced thin
- 1 bundle mung bean noodles
- Tofu to taste (optional)
- ¼ cup mirin (sweetened sake)
- ½ cup soy sauce
- 1 cup stock
- Soak mung bean noodles in warm water for 15-20 minutes
- Mix sauce ingredients together in a bowl
- Cook meat in oil until colored
- Add meat, vegetables, drained noodles and sauce to pan. Bring to boil. Reduce heat to strong simmer and cover for 2 minutes. Turn everything over so it's covered in sauce. Replace lid and simmer for at least 2 more minutes.
- Serve in bowl with some sauce ladled in.
- If using cabbage, keep away from the meat! Cabbage releases a chemical that prevents meat from cooking. As you can see in the process image, I used the noodles and mushrooms to make a buffer between the cabbage and meat.
- Use leftover meat sliced thin. I've used leftover pork tenderloin with awesome results. If using leftovers, skip the coloring of the meat.
- Use whatever veggies you want. This recipe is very adaptable.
- Use pre-sliced veggies but not shredded cabbage (runs the texture)
This is an awesome recipe to keep in your arsenal, especially since it looks to impressive for such little work. A great option for entertaining or just a weeknight meal. I hope you enjoy it as much as J and I have.
♡ Squishes & Love ♡