Pork Sukiyaki

READY IN: 1hr 5mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    / 12 lbs. thinly sliced pork loin
  • 12
    ounces crimini mushrooms
  • 6 -8
    ounces enoki mushrooms
  • 2
    bunched large green onions, greens removed and cut into 1 pieces
  • 12
    head napa cabbage, roughly chopped
  • 1 12
    cups baby carrots, cut into quarters
  • 12
    ounces firm tofu, cut into cubes
  • 9
    ounces konnyaku noodles
  • 1
    tablespoon oil
  • Sauce
  • 23
    cup shoyu (soy sauce)
  • 6
    tablespoons sake
  • 1 12
    cups water
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DIRECTIONS

  • 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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