New Otani Sukiyaki
By á-174942
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Ingredients
- SUKIYAKI SAUCE:
- 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)
- 6 ounces soy sauce
- 8 ounces sake
- 4 ounces mirin (sweet cooking sake)
- 1 1/2 ounces sugar or to taste
Details
Servings 6
Preparation
Step 1
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.
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