Pork Sukiyaki
By: Sommer
Published: Thursday, September 9, 2010 - 8:07am

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

1 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! 2 Prepare all the veggies. In Japan they like to cut little designs in the mushroom tops! We stuck with simple Xs. 3 Mix the Sukiyaki sauce. 4 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. 5 Then add about a 1/3 inch of sauce to the skillet. Pile the meat, tofu, noodles and veggies in the skillet. 6 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!

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.