New Otani Sukiyaki Recipe - Cooking Index
New Otani Sukiyaki Recipe - Cooking Index
| 8 | Dried black mushrooms (small) | |
| 1 tablespoon | 15ml | Vegetable oil |
| 2 lbs | 908g / 32oz | Lean beef ribeye - thinly sliced |
| Into 1/2" pieces | ||
| = (or New York steak) | ||
| 2 | Onions - sliced (medium) | |
| 1 | Green onions - cut 3" pieces | |
| 1/2 | Nappa cabbage - thinly shredded | |
| 1 | Spinach - washed, stemmed | |
| = (abt 6 cups) | ||
| 1 | Tofu - (19 oz) - cut 1" cubes | |
| 1 | Bamboo shoots - (7 oz) | |
| 1 | Enoki mushrooms - (3.5 oz) - stalks removed | |
| 1 lb | 454g / 16oz | Yam noodles - (optional) |
| Sukiyaki Sauce | ||
| 6 oz | 170g | Soy sauce |
| 8 oz | 227g | Sake |
| 4 oz | 113g | Mirin (sweet cooking sake) |
| 1 1/2 oz | 42g | Sugar - or to taste |
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.
Source:
The Los Angeles Times, 04-21-2002
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