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    You are in: Home / Recipes / Sukiyaki Big Bowls Recipe
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    Sukiyaki Big Bowls

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Manami's Note:

    Nice and real easy traditional Japanese Style food! These bowls can be of the Ziplock type or other freezer bowls and can be used as a meal for new neighbors, a sick friend or just for you. I found this on landolakes.com. Update 01/07/2008 I remade this and used peapods with less bamboo shoots, sliced red pepper strips with less water chestnuts, increased the garlic to 1 tsp, increased the green onions to 1/3-1/2 cup, and some crushed red pepper flakes, for that extra zing! Just a thought!

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    Ingredients:

    Serves: 8

    Yield:

    individ ...

    Units: US | Metric

    Directions:

    1. 1
      Melt butter in 4 quart saucepan until sizzling; add half of steak strips.
    2. 2
      Cook over medium-high heat, stirring occasionally, until lightly browned, about 3 to 4 minutes.
    3. 3
      Remove meat with slotted spoon.
    4. 4
      Set aside.
    5. 5
      Cook remaining steak strips.
    6. 6
      Return all meat to saucepan.
    7. 7
      Add all remaining ingredients except 1/4 cup water, cornstarch and rice.
    8. 8
      Cook, stirring occasionally, until mixture comes to a boil, about 4 to 5 minutes.
    9. 9
      Reduce heat to low.
    10. 10
      Cook until flavors are melded and mushrooms are tender, about 5-6 minutes.
    11. 11
      Increase heat to medium-high.
    12. 12
      Combine 1/4 cup water and cornstarch in small bowl.
    13. 13
      Stir into steak mixture; continue cooking until mixture comes to a boil.
    14. 14
      Cook 1 minute.
    15. 15
      Remove from heat; let stand to cool 15 minutes.
    16. 16
      Divide rice among 8 microwave-safe resealable plastic food bowls; evenly divide steak and broth mixture over rice.
    17. 17
      Cover; freeze until serving time.
    18. 18
      *Tip: uncooked long or medium grain rice usually triples when cooked. For 6 cups cooked rice, start with 2 cups uncooked rice.
    19. 19
      **Tip: to reheat, loosley cover bowl; microwave on MEDIUM-HIGH(70%) power 4-5 minutes or until heated through.

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    • on June 20, 2010

      45

      Really liked this recipe but felt it was missing something - it tasted a little flat to me. Ate 1/2 and the other 1/2 are in the freezer, waiting for the next busy day. Will make again but will play with it!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 13, 2010

      45

      this is closer to real sukiyaki than many of the recipes here but it definitely needed the mirin that I added plus a dash of sesame oil. I used beef broth instead of the water and added minced garlic. I used some firm tofu and yam noodles. Very enjoyable. Thanks for posting. Ivy

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 18, 2010

      55

      Excellent. I substituted brown sugar & used about 1/4c of rice vinegar & cooking wine. Skipped the water chestnuts & used sweet red pepper instead. One of my favorite Japanese dishes.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)

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    Nutritional Facts for Sukiyaki Big Bowls

    Serving Size: 1 (417 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 457.9
     
    Calories from Fat 154
    33%
    Total Fat 17.2 g
    26%
    Saturated Fat 7.4 g
    37%
    Cholesterol 64.6 mg
    21%
    Sodium 427.2 mg
    17%
    Total Carbohydrate 52.4 g
    17%
    Dietary Fiber 2.5 g
    10%
    Sugars 6.2 g
    24%
    Protein 22.6 g
    45%

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