Sukiyaki-Style Mixed Grill Recipe

Name: Sukiyaki-Style Mixed Grill
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium zucchini (about 6 ounces); 1 medium carrot (about 3 ounces); 2 teaspoons vegetable oil, divided; 1 (6-ounce) package presliced portobello mushrooms; 1 medium red onion, cut into 1/2-inch-thick slices (about 1/2 pound); 1 medium green bell pepper, seeded and cut into 1/2-inch strips (about 6 ounces); 1 medium peeled sweet potato, cut into 1/4-inch-thick slices (about 6 ounces); 5 (1/8-inch-thick) slices peeled fresh ginger; 1 cup sake (rice wine); 1/4 cup water; 1/4 cup low-sodium soy sauce; 2 tablespoons sugar; 1 teaspoon cornstarch; 1 tablespoon water; 2 green onions, cut into 2-inch pieces; 1/2 teaspoon dark sesame oil; 4 cups hot cooked Chinese-style noodles (about 8 ounces uncooked pasta)

Servings: persons

1 medium zucchini (about 6 ounces)
1 medium carrot (about 3 ounces)
2 teaspoons vegetable oil, divided
1 (6-ounce) package presliced portobello mushrooms
1 medium red onion, cut into 1/2-inch-thick slices (about 1/2 pound)
1 medium green bell pepper, seeded and cut into 1/2-inch strips (about 6 ounces)
1 medium peeled sweet potato, cut into 1/4-inch-thick slices (about 6 ounces)
5 (1/8-inch-thick) slices peeled fresh ginger
1 cup sake (rice wine)
1/4 cup water
1/4 cup low-sodium soy sauce
2 tablespoons sugar
1 teaspoon cornstarch
1 tablespoon water
2 green onions, cut into 2-inch pieces
1/2 teaspoon dark sesame oil
4 cups hot cooked Chinese-style noodles (about 8 ounces uncooked pasta)

1
Cut zucchini and carrot lengthwise into quarters; cut each quarter crosswise in half. Set aside.
2
Heat a 10-inch cast-iron skillet over high heat. Add 1/2 teaspoon vegetable oil to skillet; swirl to coat bottom of pan. Add zucchini; saute over medium-high heat 3 minutes or until browned. Place zucchini in a bowl; set aside. Add 1/2 teaspoon vegetable oil to skillet; swirl to coat. Add mushrooms; saute 2 minutes or until browned. Add mushrooms to zucchini; set aside. Add 1/2 teaspoon vegetable oil to skillet; swirl to coat. Add red onion and bell pepper; saute 5 minutes or until browned. Place red onion mixture in a bowl; set aside. Add 1/2 teaspoon vegetable oil to skillet; swirl to coat. Add carrot and sweet potato; saute 2 minutes or until browned. Add to red onion mixture.
3
Add ginger to skillet; saute 30 seconds. Stir in sake, 1/4 cup water, soy sauce, and sugar; scrape skillet to loosen browned bits. Add red onion mixture; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until tender. Combine cornstarch and 1 tablespoon water in a bowl; stir well. Add cornstarch mixture and zucchini mixture to skillet. Bring to a boil; cook 1 minute, stirring constantly. Stir in green onions and sesame oil. Serve over noodles.

1128

kcal

Calories

Fat

224

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 medium zucchini (about 6 ounces), 1 medium carrot (about 3 ounces), 2 teaspoons vegetable oil, divided, 1 (6-ounce) package presliced portobello mushrooms, and more.

Yes, Sukiyaki-Style Mixed Grill falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sukiyaki-Style Mixed Grill

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