Sukiyaki With Crispy Spinach Recipe




 Fillet steak2 Pound, cut into thin strips
 Sake/Dry sherry1 1⁄4 Cup (20 tbs)
 Soy sauce4 Tablespoon
 Scallions8 , cut into 1 inch lengths
 Button mushrooms12 , stalks removed
 Green peppers2 Large, pith and seeds removed and cut into strips
 Baby spinach leaves1 Cup (16 tbs)
 Vegetable oil2 Cup (32 tbs) (For Deep Frying)
For sauce
 Eating apple1 , cored and grated
 Leek1 Large, cleaned and chopped
 Garlic2 Clove (10 gm), crushed
 Cayenne pepper1⁄4 Teaspoon
 Red pepper1 Small, pith and seeds removed and finely chopped
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 3482 Calories from Fat 1901

% Daily Value*

Total Fat 212 g325.9%

Saturated Fat 72.7 g363.7%

Trans Fat 0 g

Cholesterol 598.7 mg

Sodium 4369.9 mg182.1%

Total Carbohydrates 112 g37.5%

Dietary Fiber 22 g87.8%

Sugars 44.9 g

Protein 202 g403.2%

Vitamin A 274.9% Vitamin C 877.5%

Calcium 56.1% Iron 136.2%

*Based on a 2000 Calorie diet


Put the beef strips into a large shallow dish and pour over the sake or sherry and soy sauce.
Sprinkle over salt and pepper to taste.
Set aside at room temperature to marinate for at least 4 hours, turning the meat occasionally.
Using a slotted spoon, transfer the meat strips to a plate and reserve the marinade.
Arrange the spring onions (scallions), mushrooms, peppers, and spinach decoratively on a serving platter.
Set aside.
Pour the reserved marinade into a serving bowl and stir in the grated apple, leek, garlic, cayenne and red pepper.
Fill a large deep-frying pan one-third full with oil and heat it until it is very hot.
Either transfer the oil carefully to a fondue pot or Japanese cooking pot or continue cooking in the saucepan.
Carefully lower a few pieces of meat and vegetables into the oil and cook for 1 to 2 minutes, or until they are just crisp.
Remove from the oil and drain on kitchen towels.
Keep hot while you cook the remaining ingredients in the same way.
The cooked food should be dipped into the sauce before eating.