Pork Sukiyaki

Ingredients

  • 1 tablespoon
  • 6 tablespoons
  • 2/3 cup
  • konnyaku
  • 9 ounces
  • konnyaku
  • 9 ounces
  • + 49 more ingredients
    • 1
    • / 12 lbs. thinly sliced
    • 1
    • 1 ½ cups
    • 1 ½ cups
    • 2/3 cup
    • 1 tablespoon
    • crimini
    • 12 ounces
    • crimini
    • 12 ounces
    • / 12 lbs. thinly sliced
    • 2/3
    • 12 ounces
    • 12 ounces
    • 1 ½ cups
    • 1 ½ cups
    • ½ head
    • ½ head
    • 6 -8 ounces
    • 6 -8 ounces
    • 2/3
    • 6 tablespoons
    • water
    • water
    • brown sugar
    • brown sugar
    • sake
    • sake
    • (soy sauce)
    • shoyu
    • (soy sauce)
    • shoyu
    • oil
    • oil
    • noodles
    • noodles
    • firm tofu, cut into cubes
    • firm tofu, cut into cubes
    • baby carrots, cut into quarters
    • baby carrots, cut into quarters
    • napa cabbage, roughly chopped
    • napa cabbage, roughly chopped
    • enoki mushrooms
    • enoki mushrooms
    • mushrooms
    • mushrooms
    • pork loin
    • pork loin

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 sk...

View full recipe at SpringPad

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