Shirataki Sukiyaki

Shirataki Sukiyaki
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
  • 1 piece beef suet, about 2" x 2" x ½" (enough to lightly grease hot pan)
  • 1 pound 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 parts or 1 large white onion, peeled, halved and sliced thick
  • 1 block of fresh tofu, cut into bite sized squares
  • 1(12 ounce) Angel Hair Shirataki
  • 1(16 ounce) can of bamboo shoots, sliced thin
  • ½ pound fresh bean sprouts
  • 8 fresh brown mushrooms, sliced about ¼" thick
  • ½ cup soy sauce
  • ½ cup sugar
  • 1 cup water
  • 2 tablespoons Sake Mirin or dry sherry
  • SAUCE:
  • Combine the soy sauce, sugar, water and mirin in a bowl or pitcher. Stir well, set aside for cooking/serving.
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
  2. Heat skillet until the suet sizzles when it touches. If the suet does not sizzle, remove it and heat the pan further.
  3. Move the suet around the pan, putting a coat of oil over the whole surface.
  4. Place about ⅓ of the sliced beef in a corner of the pan, mix it about a bit to brown for about 1 minute.
  5. Add the vegetables, ⅓ of each in their own 'corner' of the pan, except the scallions.
  6. Pour sauce over these but not so much that the vegetables are swimming (about ½ the sauce). Bubble for 4-5 minutes, gently turn everything over and place scallions on top in a neat pile.
  7. Bubble 4-5 minutes more and it is ready to serve.
  8. Carefully place ¼ of the meat in each person's bowl. Then immerse the scallions in the pocket you have just created in the skillet.
  9. Serve the other ingredients and by the time you have served all, the onions/scallions should be wilted and cooked just right.
  10. Spoon a bit of sauce over all. Start the next batch of sukiyaki when the first half of the dish has been served.
  11. Serve over a bed of Shirataki Noodles

Shirataki Noodles w/ Veggies and Peanut Sauce

Shirataki Noodles with Veggies and Peanut Sauce
Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 
  • 1 (8 ounce package) Shirataki Noodles
  • ½ red pepper, seeds cut out and cut in slivers
  • 1 cup snow peas, cut in diagonal slices
  • ¼ cup soy sauce
  • ¼ cup natural peanut butter (be sure to check the label to make sure it does not contain sugar)
  • 1½ teaspoon dark sesame oil
  • 1 teaspoon Asian Chile Garlic Sauce (or use a small amount of your favorite hot sauce)
  • 2 tablespoons coarsely chopped peanuts
  • chopped fresh cilantro (optional)
  1. Drain and rinse Shirataki Noodles under warm water.
  2. Put noodles on cutting board and cut through several times to make them 3-4 inches long.
  3. Cut up red pepper and snow peas and chop peanuts.
  4. Put peanut butter in glass measuring cup and heat in microwave about 2 minutes, or until very soft.
  5. Add soy sauce, sesame oil, and Chile Garlic Sauce and whisk together until well combined.
  6. In mixing bowl combine noodles, veggies and sauce.
  7. Divide between two serving plates and sprinkle with peanuts and chopped cilantro if using.
  8. Serve at room temperature.