I made this last night for dinner. Sukiyaki is usually made with beef or just vegetables, but we had coho salmon, wanted some of Japanese flavor, and had four colors of cauliflower.

So.. I modified a recipe I found here for a Beef Sukiyaki. It's kind of bastardized by Japanese cooking standards but it tasted great, was low in fat and took about 20 minutes to make once i chopped up the veggies and sliced the salmon. I also substituted vermouth for the Mirin, which we ran out of and haven't replaced.

Salmon, Garnet Yam, multi-colored cauliflower and Mushroom Sukiyaki

* 1 1/2 cups low salt soy sauce
* 3 tablespoons sugar
* 3 cups soup stock
* 3/4 cup mirin (rice wine) or dry vermouth
* 1 pound salmon fillet, skin and bones removed and thinly sliced
* 1 medium onion, sliced
* 3 green garlic stalks, sliced
* 10 crimini (brown) mushrooms sliced thinly
* 1 garnet yam , peeled and thinly sliced
* 1 cup sliced bamboo shoots
* 2 stalks celery, sliced
* 1 cup soaked, rinsed and sliced shiitakes
* 1 lb fresh thin Asian-style egg noodles
* 2 tablespoons oil
* 1/4 quarter each of four colors of cauliflower (orange, green, white and purple), or 1 whole small cauliflower cut into very small pieces

Directions

Mix soy sauce, sugar, stock, and mirin or vermouth together in a bowl. Arrange meat and vegetables on a large platter, in piles.

Add oil to the skillet and heat. Brown salmon in the oil. Move the meat to a plate, put half of the broth mixture in the skillet and add sliced yam. Cook until tender but still al dente, and with slotted spoon, remove to plate, keeping each ingredient in their own separate piles but placing large lid over the plate to keep it warm. Add green garlic, onion and mushrooms, cook until soft, and remove to plate. Add cauliflower, simmer until al dente. In the meantime, cook noodles in 2-3 quarts of water, without any salt, for just a minute, until al dente. Drain and put back into pan. Add the other half of soy mixture and cover. Prepare bowls, placing a serving of noodles into bowl, then little piles of each of the other types of ingredients, followed by a ladle of the hot broth from the cooking pan.

Serves 4.