sukiyaki

Working in an environment with so many Japanese, you smell, see and hear about how good this is or how good this other recipe is.  I foresee many Japanese recipes coming over the next few months.  The challenge is to keep the ingredients to items you can buy at Kroger or your local grocery store, but I'm always up for a challenge!

{a co-worker said this is like the Hamburger Helper for Japanese since any vegetables or meat can be used; typically it is made with beef}

one year ago:  spicy sesame honey chicken

sukiyaki
from Tori Avey

makes 4 servings

1 cup beef broth
1/2 cup soy sauce
1/2 cup mirin or sake (use sake for a more savory broth)
4 ounces udon noodles
2 tbsp olive oil
1 pound well-marbled tender beef, cut into bite-sized pieces
1 large yellow onion, halved and cut into thin crescents
1 pint mushrooms, sliced
2 cups mixed vegetables
5 green onions, white and green parts, cut into 2-inch diagonal lengths

1. To make the sauce, mix together the broth, soy sauce, and mirin/sake in a bowl. Taste and adjust seasonings if desired. Set aside.
2. Boil water and cook noodles until done.  Drain and set aside.
3. Meanwhile, in a medium dutch oven or heavy-bottomed pot, heat oil over high heat until it becomes runny and starts to shimmer. Add beef and sear until browned on one side.
4. Add the onion, mushrooms, and vegetables. Stir and cook until just tender, about 4-5 minutes.
5. Add the green onions and stir until they turn bright green, about 30 seconds. 
6. Add the sauce and noodles. 
7. Mix well and bring to a gentle boil over medium heat. 
8. Cook until all the ingredients are heated through and tender. 
9. Serve hot. 

Unlike other Asian cuisines, Japanese cuisine is based on noodles (a sign of long life) which is a bit dangerous for me since I love LOVE noodles.  Luckily, they make their noodles thin, long, and with beans, potatoes, or buckwheat.  In other words, much healthier than straight flour. 

Have you ever had Japanese food?  Did you like it? 

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