Prep 50 mins
Cook 15 mins
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.
- 1 / 12 lbs. thinly sliced pork loin
- 340.19 g crimini mushrooms
- 170.09-226.79 g enoki mushrooms
- 2 bunched large green onions, greens removed and cut into 1 pieces
- 1 head napa cabbage, roughly chopped
- 354.88 ml baby carrots, cut into quarters
- 340.19 g firm tofu, cut into cubes
- 255.14 g konnyaku noodles
- 14.79 ml oil
- 158.51 ml shoyu (soy sauce)
- 88.74 ml sake
- 1 brown sugar
- 354.88 ml 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!