Pork Sukiyaki
photo by spicyperspective
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 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
-
Sauce
- 157.80 ml shoyu (soy sauce)
- 88.74 ml sake
- 1 brown sugar
- 354.88 ml water
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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RECIPE SUBMITTED BY
<p>I'm a cooking instructor and food writer sharing recipes, cooking tips and SPICY thoughts!</p>
<p><strong><img title=Sommer @ A Spicy Perspective src=http://aspicyperspective.com/wp-content/uploads/2010/12/11-300x240.jpg alt=Sommer Collier width=300 height=240 /></strong></p>
<p><strong>Check out all my recipes at <a href=http://www.aspicyperspective.com>www.aspicyperspective.com!</a></strong></p>