Pork Sukiyaki

Ingredients

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

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