| 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