Sukiyaki is a Japanese stew typically cooked and served at the table nabemono, or hot pot, style. Thinly sliced pieces of meat are slowly simmered in broth along with an assortment of vegetables such as cabbage, mushrooms, green onion (negi), as well as tofu and konnyaku noodles (a low-fat, low-carb noodle made from a Japanese yam). The broth in which the ingredients are cooked vary from region to region. This sukiyaki recipe from A Spicy Perspective uses a soy sauce-based broth typical of Tokyo. It's the perfect soup on a cold's winter night, especially when cooked at the table over a portable burner (like this).
Pork Sukiyaki
Submitted to Foodista by A Spicy Perspective
Serves 4+
2 pounds thinly sliced pork loin
12 ounces shitake or crimini mushrooms
8 ounces Enoki Mushrooms
2 bunches 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
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!
