What goes into a good sukiyaki sauce?!
Answers: One that isn't too sweet. I can find plenty of recipes for teriyaki, but none for this. Thanks.
Beef teriyaki Recipe..
2 lb flank steak (about 2 large steaks)
1 c dry white wine
1/2 c low - sodium soy sauce
2 tb onion, minced
1 tb lemon juice, freshly squeezed
2 tb honey
10 1/2 oz can beef brath, unsalted or:
1 c Home made beef broth
1 ts ginger root, minced or grated..
Slice steaks diagonally across the grain into 1/2 x 1 - inch strips and place in a shallow pan or large bowl...
Mix remaining ingredients and pour over meat let marinate 1 to 2 hours, turning 3 or 4 times...
Thread strips on skewers and grill until meat reaches desired degree of doneness...
I hope that you like it....
My grandmother (being Asian) uses basically this for her Sukiyaki sauce, and it's fab. :)
http://www.astray.com/recipes/?show=Suki...
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Sukiyaki and teriyaki aren't too dissimilar, though sukiyaki is less sweet, as you've astutely noticed. A good, simple sukiyaki sauce is made of equal parts soy sauce, water and sake or mirin (less alcoholic than sake) and sugar (just taste, add and taste again until you get it to where you like it). It's that easy, I promise.
SUKIYAKI SAUCE
1/2 c. soy sauce
3 tbsp. wine vinegar
1/4 c. water
1 tbsp. sugar
In saucepan, simmer soy sauce, vinegar, water and sugar for 3 minutes.
JM
http://japanesefood.about.com/od/beef/r/...
Sukiyaki
1 piece beef suet, about 2" x 2" x 1/2" (enough to lightly grease hot pan)
1 Lb. lean beef, sliced paper-thin across the grain, then
cut into bite-sized pieces
1 bunch Scallions, cut into 2" lengths, both white and green
1 block of fresh tofu, cut into bite sized squares
1-12 oz. can of shirataki (yam noodles)
(This is optional—they may be very expensive)
1-16 oz. can of bamboo shoots, sliced thin
1/2 Lb. fresh bean sprouts
8 fresh brown mushrooms, sliced about 1/4" thick
1/2 c. Soy Sauce
1/2 c. Sugar
1 c. Water
2 T. Sake, Mirin or dry sherry
Heat skillet until the suet sizzles when it touches. If the suet does not sizzle, remove it and heat the pan further.
Move the suet around the pan, putting a coat of oil over the whole surface. Place about 1/3 of the sliced beef in a corner of the pan, mix it about a bit to brown for about 1 minute. Add the begetables, 1/3 of each in their own 'corner' of the pan, except the scallions. Pour sauce (see recipe below) over these but not so much that the vegetables are swimming (about 1/2 the sauce). Bubble for 4-5 minutes, gently turneverything over and place scallions on top in a neat pile. Bubble 4-5 minutes more and it is ready to serve. Carefully place 1/4 of the meat in each person's bowl.
Then immerse the scallions in the pocket you have just created in th skillet. Serve the other ingredients and by the time you have served all, the onions/scallions should be wilted and cooked just right. Spoon a bit of sauce over all. Start the next batch of sukiyaki when the first half of the dish has been served.
Sauce
Combine the soy sauce, sugar, water and mirin in a bowl or pitcher. Stir well, set aside for cooking/serving.
Sukiyaki is generally served with rice.
Also, to be totally authentic people serve themselves out of the bubbling mass in the center of the table (on a hot dish). Also, each person has a little bowl with raw egg in it. You take the boiling hot item from the central cooker, and dip it in the egg. This transfers the heat to the egg so you don't scald your mouth.