- Bring a small saucepan of water to a boil over medium high heat. Blanch shirataki noodles for 3 minutes to remove the unwanted smell. Drain and cut the noodles into smaller size.
- Wrap the broiled tofu in paper towel and set aside for 15 minutes.
- After 15 minutes, remove the paper towel and cut into 1 ½ inch cubes (roughly).
- Cut the long green onion diagonally, about ½ inch thickness.
- Cut the napa cabbage into 2-inch pieces widthwise, and then them cut into smaller, more bite-size pieces.
- Cut the chrysanthemum leaves into 2-inch pieces.
- Discard the bottom of the enoki mushrooms and then tear them apart into smaller pieces with hands.
- Discard the tough stems of shiitake mushrooms, and make a decorative cut on the cap, if you prefer.
- Serve the ingredients in a big platter and prepare the meat on another plate.
- Heat the cast iron Sukiyaki pan (or any large pan) on medium heat, and once the pan is hot, add the oil.
- Add few slices of the long green onions and sear them until lightly brown.
- Add a few slices of meat and sear them on one side until nicely brown, then flip. Drizzle sukiyaki sauce over the meat.
- As soon as it’s no longer pink, remove from the pan and enjoy the delicious tender meat just grilled with the sauce.
- Then add in sukiyaki ingredients to the pan. The key is not to put everything, add a few ingredients at a time, and add 6 fluid ounces sukiyaki sauce.
- Bring the Sukiyaki to a boil. Once boiling, you can add more sliced beef to cook. If your Sukiyaki pot comes with the lid, you can cover to cook faster. Otherwise, wait until vegetables are tender, about 10 minutes. Take out the beef as soon as it’s no longer pink, about 1 minute. Enjoy cooked Sukiyaki as you cook more ingredients.
- If the sauce is too salty, add water to dilute. Vegetables also release water so make sure to taste the sauce throughout cooking.
Short Rib Sukiyaki
Yield
Yield: 3-4
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
kikkoman products used:
ingredients
7 ounces shirataki noodles (1 bag, drained)
9 ounces broiled tofu (1 package yaki tofu)
1 long green onion (Negi)
10 ounces napa cabbage (roughly 8-10 leaves)
4 ounces chrysanthemum leaves (Shungiku in Japanese or Tong Ho in Chinese)
7 ounces enoki mushrooms
6 shiitake mushrooms
¾ to 1 pound sliced beef short ribs or chuck
1 tablespoon cooking oil
8 fluid ounces Kikkoman® Sukiyaki Sauce (add more, if needed)
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
