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Entree
Japanese
6 servings
20 minutes
15 minutes
This entrée comes together quite fast once all the ingredients are prepared and ready to use. Japanese stir fry!
1/2 cup soy sauce
1/3 cup white sugar
1/2 cup water
1/2 cup mirin
1 package Shirataki 'Spaghetti' Noodles, drained and rinsed, or Japanese rice noodles, mung bean or yam noodles
1 cake organic tofu, firm and cut into 1/2 inch cubes
5 organic green onions, white part only and cut into 1/4 inch slices
1 bunch Petite Baby Bok Choy, trimmed, rinsed, patted dry
1 package Enoki Mushrooms, roots trimmed off
1 pound Sukiyaki Meat (please read Chef's tip)
Add soy sauce, sugar, water and mirin to a wok, and heat on medium-high heat until hot, stirring to dissolve sugar.
Add noodles to hot broth, and cook for 4 minutes. Add tofu and green onions, and cook for 2 minutes, stirring to coat tofu.
Add baby bok choy and enoki mushrooms, and cook until soft.
Layer sukiyaki meat on top of soup mixture and cook until it starts to lose its pink color and serve. (The meat will continue cooking in the hot broth so immediately remove the soup from your heat source once it begins to lose its pink color. Otherwise, the meat will overcook and get tough. The wok can be brought to the table and used as a serving bowl, or ladle the sukiyaki directly into large soup bowls.)
If you're lucky to have leftovers, they may be stored, covered, in the refrigerator and slowly reheated to retain tender meat and prevent tofu from becoming tough.
Chef's Tip:
Sukiyaki meat can be purchased prepackaged in Asian markets. If you do not have access to one, use a prime rib eye steak and have your butcher cut the meat into 1/4-inch thick slices. You can also place the steak in the freezer for 15 minutes, and then cut into slices. Placing the meat in the freezer for 15 minutes firms up the meat and makes it easier to cut into almost paper-thin slices.
It's crucial to follow the order for adding ingredients to the broth as listed in the recipe. Each ingredient will layer a flavor and the meat will get tough if added in the beginning of the recipe.
Moreover, the bland tofu and noodles need longer cooking time and must ''sit'' in the broth to absorb its flavor.
The order for sukiyaki is: broth, noodles and tofu, vegetables, and last... meat.
