Pork Sukiyaki

Name: Pork Sukiyaki
Ingredients: 1 / 12 lbs. thinly sliced pork loin; 12 ounces crimini mushrooms; 6 -8 ounces enoki mushrooms; 2 bunched large green onions, greens removed and cut into 1 pieces; 1/2 head napa cabbage, roughly chopped; 1 1/2 cups baby carrots, cut into quarters; 12 ounces firm tofu, cut into cubes; 9 ounces konnyaku noodles; 1 tablespoon oil; Sauce; 2/3 cup shoyu (soy sauce); 6 tablespoons sake; 2/3 brown sugar; 1 1/2 cups water

14 ingredients

6 steps

Ingredients

1 / 12 lbs. thinly sliced pork loin
12 ounces crimini mushrooms
6 -8 ounces enoki mushrooms
2 bunched large green onions, greens removed and cut into 1 pieces
1/2 head napa cabbage, roughly chopped
1 1/2 cups baby carrots, cut into quarters
12 ounces firm tofu, cut into cubes
9 ounces konnyaku noodles
1 tablespoon oil
Sauce
2/3 cup shoyu (soy sauce)
6 tablespoons sake
2/3 brown sugar
1 1/2 cups water

Directions

1

Flash freeze the pork for 30 minutes so it is slightly firm, this will enable you to cut it VERY thin, without moving around so much!
2

Prepare all the veggies. In Japan they like to cut little designs in the mushroom tops! We stuck with simple Xs.
3

Mix the Sukiyaki sauce.
4

Heat a large skillet to medium-high. Add a tablespoon of oil and a few pieces of meat. stir the meat around moving the oil over the bottom of the skillet.
5

Then add about a 1/3 inch of sauce to the skillet. Pile the meat, tofu, noodles and veggies in the skillet.
6

Allow the ingredients to cook down for several minutes--stirring occasionally until it's cooked through. Remove the sukiyaki and serve over sticky rice (sushi-style rice) and repeat with the rest of the ingredients!