Ingredients

The following ingredients have 4 Servings
  • 1 - 1 1/2 pounds thinly sliced pork loin
  • 12 ounces mushrooms (shiitake or cremini )
  • 6 - 8 ounces Enoki Mushrooms, (trimmed)
  • 2 bunches green onions, (greens removed and cut into 1" pieces)
  • 1/2 head napa cabbage, (roughly chopped)
  • 1 1/2 cup baby carrots, (cut into quarters by length)
  • 12 ounces firm tofu, (cut into cubes)
  • 9 ounces Konnyaku noodles
  • 1 tablespoon oil
  • 2/3 cup Shoyu ((soy sauce))
  • 6 tablespoons sake
  • 2/3 cup brown sugar
  • 1 1/2 cups water

Instruction

  • 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. Prepare all the veggies. In Japan, they like to cut little designs in the mushroom tops!
  • Mix the Sukiyaki sauce in a small bowl and set aside. 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.
  • Then add about a 1/3 inch of sauce to the skillet. Pile the pork, tofu, noodles and veggies in the skillet.
  • 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) or as is.