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 …

Rating: 3/5(4)
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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Beef Sukiyaki Recipe Japanese Hot Pot WhiteOnRice …

WebJan 14, 2023 · Make the sukiyaki broth. Combine the dashi, soy sauce, sake, and sugar. Mix to dissolve the sugar. Set aside. Prep all the …

1. In a 4 1/2 - 5 qt pot (preferably an enamaled cast iron, but use what you've got) warm pan over medium heat and add fat trimmings. Render fat (if using) for a minute or so, then add beef slices. Try to lay in the slices in a singular layer. Brown each side.
2. Gather the meat to one side of the pan. Arrange shallots or onion, cabbage, green onions, mushrooms, tofu, and noodles into neat clusters in the pan. Add sake, dashi or water, sugar and soy sauce then simmer for 10 minutes.
3. Add Shungiko, spinach, or arugula leaves on top of everything, then cook for 1 minute more. Serve in the pot you cooked it in. One optional way to enjoy this nabe, is to crack and beat an egg in a bowl for each person. As they eat, they can dip each cooked ingredient into the egg, then consume. Eat through all the goodies in the pan, then add the remaining broth into bowls with rice to finish off all of the delicious broth.

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