Pork Sukiyaki

Photo: Sommer

Ingredients

2 pounds /12 thinly sliced pork loin

12 ounces shitake or crimini mushrooms

8 ounces Enoki Mushrooms

2 bunchs large green onions, greens removed and cut into 1 pieces

1/2 head of napa cabbage, roughly chopped

1 1/2 cups baby carrots. cut into quarters by length

12 oz. firm tofu, cut into cubes

9 ounces Konnyaku noodles

1 tablespoon oil

Sauce:

2/3 cup Shoyu (soy sauce)

6 tablespoons Sake

2/3 brown sugar

1 1/2 cups water

Preparation

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!

Prepare all the veggies. In Japan they like to cut little designs in the mushroom tops! We stuck with simple Xs.

Mix the Sukiyaki sauce.

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.

Then add about a 1/3 inch of sauce to the skillet. Pile the meat, tofu, noodles and veggies in the skillet.

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!

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About

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.