Sukiyaki

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.

Sukiyaki

 

Ingredients

  • 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)

Sauce

  • ¼ cup mirin (sweetened sake)
  • ½ cup soy sauce
  • 1 cup stock

Directions

Step 4, adding everything to the pan with the amazing sauce.

Step 4, adding everything to the pan with the amazing sauce.

  1. Soak mung bean noodles in warm water for 15-20 minutes
  2. Mix sauce ingredients together in a bowl
  3. Cook meat in oil until colored
  4. 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.
  5. Serve in bowl with some sauce ladled in.

Accessible Tips

The final product. So yummy!

The final product. So yummy!

  • 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 ♡

-Alyssa

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