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Sukiyaki in an American Kitchen from 'Hiroko's American Kitchen

Sukiyaki in an American Kitchen from 'Hiroko's American Kitchen
Sukiyaki in an American Kitchen from 'Hiroko's American Kitchen might be just the American recipe you are searching for. This main course has 724 calories, 57g of protein, and 20g of fat per serving. This gluten free and dairy free recipe serves 4. From preparation to the plate, this recipe takes about 1 hour. If you have shoyu, cremini mushrooms, scallions, and a few other ingredients on hand, you can make it. To use up the sweet potato you could follow this main course with the Sweet Potato Dessert Squares as a dessert.

Instructions

1
Place the mirin and sake in a small pot over medium heat, and bring it to a simmer.
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MirinMirin
SakeSake
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PotPot
2
Add the soy sauce, sugar, and scallions and cook the sauce for 8 minutes.
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Green OnionsGreen Onions
Soy SauceSoy Sauce
SauceSauce
SugarSugar
3
Remove the pot from the heat and let cool. Discard the scallions and add the chile peppers. (Extra sauce can be refrigerated for up to 6 months.)
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Chili PepperChili Pepper
Green OnionsGreen Onions
SauceSauce
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PotPot
1
Remove the hard bottom part of the mushroom stems and cut the mushrooms in half.
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MushroomsMushrooms
2
Cut the yellow and green zucchini into 6 pieces each (widest part is 1 1/2 inches), using the rangiri technique.
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ZucchiniZucchini
3
Cut the sweet potato (skin on) into 8 pieces using the rangiri technique.
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Sweet PotatoSweet Potato
4
Remove the hard bottom part of the stems of the watercress, and cut the bunch in half crosswise. Set the watercress aside.
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WatercressWatercress
5
Place the sweet potato pieces and cipollini onions in a large pot with cold water to cover over high heat, and bring it to a simmer.
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Cipollini OnionsCipollini Onions
Sweet PotatoSweet Potato
WaterWater
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PotPot
6
Add the mushrooms and yellow and green zucchini and cook for 2 minutes. Using a slotted spoon, transfer the mushrooms and zucchini to a colander to air-dry while the onions and sweet potatoes continue to cook for 5 more minutes. Using a slotted spoon, transfer the onions to the colander to air-dry while the sweet potatoes continue to cook for 7 minutes. Using a slotted spoon, transfer the sweet potatoes to the colander and air-dry.
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Sweet PotatoSweet Potato
MushroomsMushrooms
ZucchiniZucchini
OnionOnion
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Slotted SpoonSlotted Spoon
ColanderColander
7
Season the beef with salt and pepper on both sides.
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Salt And PepperSalt And Pepper
BeefBeef
8
Heat the canola oil in a large skillet over medium heat, add the beef, and cook until both sides are golden; total cooking time is about 6 minutes.
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Canola OilCanola Oil
BeefBeef
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Frying PanFrying Pan
9
Transfer the beef to a cutting board.
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BeefBeef
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Cutting BoardCutting Board
10
Add the vegetables to the skillet and cook until the surfaces of each vegetable are lightly golden.
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VegetableVegetable
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Frying PanFrying Pan
11
Remove the skillet from the heat, leaving the vegetables in the skillet.
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Frying PanFrying Pan
12
Cut each steak into 6 pieces. Push the vegetables to one side and return the beef to the skillet.
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SteakSteak
BeefBeef
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Frying PanFrying Pan
13
Pour the BBC Sauce and sake over the beef and vegetables, and return the skillet to medium-high heat.
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VegetableVegetable
SauceSauce
BeefBeef
SakeSake
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Frying PanFrying Pan
14
Add the watercress and cook for 1 to 2 minutes, frequently basting the beef and vegetables with the sauce. Divide the beef and vegetables among deep bowls and serve.
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VegetableVegetable
WatercressWatercress
SauceSauce
BeefBeef
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BowlBowl
DifficultyExpert
Ready In1 h
Servings4
Health Score41
Dairy FreeGluten Free
CuisinesAmerican
DietsGluten FreeDairy Free
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