| 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 |
bn |
Scallions, cut into 2" lengths, both white and green parts or |
| 1 |
lg |
White onion, peeled, halved and sliced thick |
| 1 |
|
Block of fresh tofu, cut into bite sized squares |
| 1 |
cn |
(12 oz) of shirataki (yam noodles) (This is optional as they are very expensive on the east coast) |
| 1 |
cn |
(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 |
tb |
Sake Mirin or dry sherry |
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, 13
Feb 1995.
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