New Otani Sukiyaki

New Otani Sukiyaki
New Otani Sukiyaki

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 8

    small dried black mushrooms

  • 1

    tablespoon vegetable oil

  • 2

    pounds lean beef ribeye thinly sliced

  • into 1/2" pieces (or New York steak)

  • 2

    medium onions sliced

  • 1

    bunch green onions cut 3" pieces

  • 1/2

    Nappa cabbage thinly shredded

  • 1

    bunch spinach washed, stemmed (abt 6 cups)

  • 1

    package tofu - (19 oz) cut 1" cubes

  • 1

    package bamboo shoots - (7 oz)

  • 1

    package enoki mushrooms - (3.5 oz) stalks removed

  • 1

    pound yam noodles (optional)

  • SUKIYAKI SAUCE:

  • 6

    ounces soy sauce

  • 8

    ounces sake

  • 4

    ounces mirin (sweet cooking sake)

  • 1 1/2

    ounces sugar or to taste

Directions

Soak mushrooms in water for 10 to 15 minutes and remove stalks. Heat large wok over medium flame. Add oil. Saute beef for 1 to 2 minutes. Add onions and green onions, continuing to saute for 1 to 2 minutes. Add vegetables, tofu and black and enoki mushrooms. Pour well-mixed sukiyaki sauce into pan and simmer for 5 to 6 minutes. Serve over boiled yam noodles, if available. This recipe yields 6 to 8 servings.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: