Sukiyaki (pronounced Tskee-yaki)

In the Bible itself, the two authors, human and divine, do not simply stand side by side. Rather, each points to the other and affirms the presence and operation of the other… God Himself points out the importance of the human authors… God Himself requires us to interpret the words of Scripture against the background of what we know about the human author. We cannot simply ignore the human author, when we concentrate on what God is saying… [The human author] is not just any human author. He is the one through whom God speaks. His own intentions are that we should reckon with this. It is not a denial of human authorship, but an affirmation of it, when we pay attention to God speaking… Hence there is a unity of meaning and a unity of application.

Vern Poythress

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Japanese	Japanese	1	Servings

INGREDIENTS

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		Scallions, cut into 2"
		lengths both white and
		green parts or
1		White onion, peeled halved
		and sliced thick
1		Block of fresh tofu, cut
		into bite sized squares
1		12 oz of shirataki yam
		noodles This is
		optional
		as they are very
		expensive
		on the east coast
1		16 oz 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
		Feb 1995.

INSTRUCTIONS

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  following
recipe) 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 the 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.  Posted
to rec.food.recipes by japlady@nwu.edu (Rebecca Radnor) on Mon,

A Message from our Provider:

“A lot of kneeling will keep you in good standing.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 782 Calories From Fat: 28 Total Fat: 3.3g Cholesterol: 0mg Sodium: 5534.8mg Potassium: 1420.5mg Carbohydrates: 182.9g Fiber: 14.1g Sugar: 122.8g Protein: 23.5g