Morimoto Sukiyaki Recipe

Masaharu Morimoto's Sukiyaki The Daily Meal

WebDec 23, 2013 · Place a large sauté pan on a medium heat. Lightly oil the pan. If you use firm tofu, grill the pieces on the pan, turning once, until brown on both sides for about 2 …

1. Slice the yaki- tofu in half horizontally and cut into bite-size cubes. Place a large sauté pan on a medium heat. Lightly oil the pan. If you use firm tofu, grill the pieces on the pan, turning once, until brown on both sides for about 2 minutes per side. Let them cool.
2. Put water into a medium saucepan over a high heat and bring to a boil. Add the shirataki and reduce the heat to low. Simmer for 1 minute to lightly cook, then drain and rinse under cold running water. Set aside.
3. Choose a shallow pot, preferably ceramic, which can go from the stove to the table. Or use a chafing dish. Pour soy sauce, sake, sugar, and water into the pot and bring to a boil over high heat. Add beef and sauté for 1 minute. Add Chinese cabbage, tofu, mushrooms, other vegetables, and return the liquid to a boil. Add the reserved shirataki noodles. Cook for 5 minutes.
4. Transfer the pot to a table and serve. Please be careful for the hot pot. For family with children, serve into individual bowls before serving.

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