How To Make Sukiyaki
Stay warm on cold nights by whipping up this classic Japanese sukiyaki recipe, made of tender beef, seasoned broth, tofu, and pasta!
Serves:
Ingredients
- ½lbangel hair
- 3tbspcooking oil
- ¼cupsugar
- 1½lbclub steak
- 10scallions,including green tops
- ¾cupchicken broth,low sodium
- cupsoy sauce
- cupsake,or dry white wine
- ½lbsoft tofu
- ½lbnapa cabbage
- ¼lbmushrooms
- ½lbspinach
Instructions
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In a large pot of boiling, salted water, cook the pasta for about 3 minutes until just done. Drain. Rinse with cold water and drain thoroughly.
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Heat a large nonstick frying pan over moderately high heat. Add the oil and sprinkle the sugar into the pan.
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Let sit for about 1 minute, until the sugar begins to turn golden brown. Stir until the sugar turns a medium brown.
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Add the steak, in about five batches, turning quickly with tongs, for 1 or 2 minutes in all, until browned and just done. Remove.
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The sugar should glaze the beef with brown caramel. If the pan gets too hot, reduce the heat to moderate so the sugar won’t burn.
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Add the scallions; cook, stirring, for about 2 minutes until browned.
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In the pasta-cooking pot, combine the pasta, the beef and any accumulated juices, the scallions, broth, soy sauce, sake, tofu, cabbage and mushrooms and bring to a simmer.
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Simmer, stirring, for about 2 minutes, until the vegetables are almost tender. Add the spinach and continue cooking for about 30 seconds longer until wilted.
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Serve warm, and enjoy!
Nutrition
- Calories: 718.24kcal
- Fat: 28.39g
- Saturated Fat: 7.37g
- Trans Fat: 0.85g
- Monounsaturated Fat: 14.19g
- Polyunsaturated Fat: 5.59g
- Carbohydrates: 64.41g
- Fiber: 5.00g
- Sugar: 17.44g
- Protein: 54.43g
- Cholesterol: 105.11mg
- Sodium: 238.02mg
- Calcium: 245.35mg
- Potassium: 1359.26mg
- Iron: 7.27mg
- Vitamin A: 418.36µg
- Vitamin C: 49.30mg
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