Sukiyaki
Rate This RecipeRead users' reviews (13)
- Recipe categories: Meat, Beef, Noodles, Vegetables, Cabbage, Mushroom, Celery, Yam,
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Average Rating:
Total Reviews: 13
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By Jowannnn
Morgan Hill, CA
on January 21, 2013
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Delicious! We went to Whole Foods and bought mostly organic and non gmo products and this dish was a hit!
By MissPlace
on July 28, 2012
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This was about twice as sweet as it needed to be, and I didn't even use all the sugar that the recipe called for. Next time, I'm going to omit the sugar while cooking the meat. The sweetness of the sauce before cooking seemed just right. But the rest of the flavors were great.
By rreens
Hollywood, CA
on December 13, 2011
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Very easy to make, and tasted like the real thing. GREAT!
By lauriesmiller_8...
Randolph NJ
on July 07, 2011
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This was an excellent, elegant and easy recipe. I couldn't find yam noodles so I substituted bean threads. Instead of celery and Napa cabbage (which I couldn't find I used baby Bok Choy. My husband loved this, but next time I will double the sauce since the bean threads absorbed so much of the liquid. Definitely a keeper!
By Dr Di
on June 21, 2011
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Really good. My friends enjoyed it. I tried this dish yesterday. I reduced the amount of sugar to half. Adjusted the recipe as to amount of soup, added some more soy sauce and mirin and turned out like a dish ordered in an authentic japanese resto. Love it!!!
By jthigpenlane
on April 22, 2011
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Really good. I used about half the sugar due to the aji-mirin and the low-sodium soy sauce. Probably could have used even less, as it was still a little sweet. The recipe says to "add the vegtables" at this point I threw everything in the pan ans cooked it. Added a bit more beef broth and came up with something really yummy. I think next time I will only use 2 table spoons of sugar while browning the meat and omitt the sugar from the sauce mixture. Really good over-all.
By irritated_now
on February 11, 2011
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WOW! The Japanese must have a sweet tooth. I made this recipe; it was so sweet I couldn't taste the vegetables. My family wouldn't eat it. IF I made this dish again I would cut the sugar drastically and use half the soy sauce.
By t.chappell_7895877
San Jose, CA
on May 07, 2010
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Great recipe. This was just as good as sukiyaki at our favorite Japanese restaraunt. I used beef stock for the soup base. I left out the celery and tofu and added baby bok choy and extra mushrooms instead. My husband turned his nose up when he saw me making it but then he tried it and loved it. He had two bowls of it! I also made steamed rice and Tyler Florence's teriyaki sauce to go with it.
By my_beautiful_ma...
San Antonio, 83
on March 23, 2010
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As a professional cook, I would think the person who wrote the last review would realize that sukiyaki sauce is supposed to be like a broth...
This recipe is wonderful! We prefer it to our local Japanese restaurant's sukiyaki and usually prepare it once a week.
Very quick, simple, healthy and delicious!
By mr.wildwildwest...
Albuquerque, NM
on May 30, 2009
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I should have read the rest of the recipe before I purchased all of the ingredients... am I missing something? When do you add the tofu? The noodles?
It turned out terrible, the sauce is watery and not very flavorful.
And I used to be a professional cook; owned a catering company too...