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Sukiyaki

Ingredients:
1-1 1/2 lbs Sukiyaki Meat or Sirloin Tip (sliced into strips)
1 large Onion
1 bunch Green Onions, cut into 2" pieces
1 1/2 cups Mushrooms sliced (Enoki and Oyster are good)
6 Napa (Chinese cabbage) leaves, cut into 1-2" pieces
1 (8OZ) can Takenoko (Bamboo Shoots), sliced
1 (14OZ) Shirataki (Japanese Yam Noodles) or Harusame (Mung Bean Noodles)
1 (11OZ) Tofu Block, cubed
3 tbsp. Salad Oil
1 tsp. Sugar

Sauce:
1/2 cup Shoyu (Soy Sauce)
2 tbsp Sugar
1 cup Water or Dashi no Moto (Basic Soup Stock)
1/2 cup Mirin (Sweet Rice Wine)

Arrange meat and vegetables attractively on large platter. At the table, heat electric frying pan and spread oil evenly. Add about 1/2 the meat, sprinkling sugar over it to prevent burning. Push meat to one side of pan when nicely browned. Arrange portions of vegetables, shiritaki or harusame noodles in frying pan, pour one half the sauce over all, cover and cook until vegetables are tenderly crisp.

Add tofu gently and heat through. Cook the rest of the meat and vegetables as they get eaten, adding more sauce as needed. If using Harusame noodles, place noodles in bowl, cover in boiling water, let sit for 25 minutes, drain and use.







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322 - 2nd Avenue South
Lethbridge, Alberta
Phone: 403-327-5337


 
© 2012 Nakagama's Japanese Foods & Giftware - Lethbridge, Alberta, Canada