Mushroom Sukiyaki Recipe
Ingredients
| Soy sauce | 1 Cup (16 tbs) | |
| Sake | 1/2 Cup (16 tbs) | |
| Chicken bouillon cubes | 1 Cup (16 tbs) | |
| Sugar to taste | ||
| Peanut oil | 2 Tablespoon | |
| 1 1/2 pounds round steak, sliced diagonally in very thin slices | ||
| 2 bunches green onions, sliced once lengthwise and then into 2-inch pieces | ||
| 2 yellow onions, peeled and sliced thin | ||
| 1 block tofu (bean curd), cut into 3/4-inch cubes | ||
| 1 bunch fresh spinach, washed well and drained | ||
| 3 ounces dried Chinese mushooms, soaked for 2 hours and sliced into sticks | ||
| 3 celery stalks, sliced diagonally | ||
| Mushrooms | 1/2 pound, sliced | |
| Noodles | 4 Ounce, drained | |
Directions
The preparation of this dish takes some time, but it is not complicated.
Prepare all the vegetables and noodles.
Arrange all in attractive patterns on large food platters.
Have the soy, sake, stock, and sugar in small containers near your cooker or electric frying pan.
When all are seated you are ready to begin.
This dish is cooked in shifts.
Use one third of the ingredients the first time around, and then cook a second batch after you have emptied the pan.
Finally, a third batch can be prepared.
Heat the frying pan.
Add the oil and the beef and cook for a few moments.
Add the yellow onion and celery and one third of the soy, sake, stock, and sugar to taste.
Some people make this dish so very sweet.
I think it is best with just a hint of sugar.
Continue adding things to the pan in neat little piles.
Next, the Chinese mushrooms and the bean curd.
Follow with the green onions, the fresh mushrooms, and the glass noodles.
Finally, add the spinach.
Cook until all is done to your taste.
This should only take a few minutes.
Raw eggs are placed in a bowl on the table.
Serious sukiyaki eaters will crack an egg into their small eating bowl, whip it with their chopsticks, and then place bits of the sukiyaki in the raw egg.
This is truly delicious.
Serve with individual bowls for eating the sukiyaki and additional individual small bowls for rice.
Prepare all the vegetables and noodles.
Arrange all in attractive patterns on large food platters.
Have the soy, sake, stock, and sugar in small containers near your cooker or electric frying pan.
When all are seated you are ready to begin.
This dish is cooked in shifts.
Use one third of the ingredients the first time around, and then cook a second batch after you have emptied the pan.
Finally, a third batch can be prepared.
Heat the frying pan.
Add the oil and the beef and cook for a few moments.
Add the yellow onion and celery and one third of the soy, sake, stock, and sugar to taste.
Some people make this dish so very sweet.
I think it is best with just a hint of sugar.
Continue adding things to the pan in neat little piles.
Next, the Chinese mushrooms and the bean curd.
Follow with the green onions, the fresh mushrooms, and the glass noodles.
Finally, add the spinach.
Cook until all is done to your taste.
This should only take a few minutes.
Raw eggs are placed in a bowl on the table.
Serious sukiyaki eaters will crack an egg into their small eating bowl, whip it with their chopsticks, and then place bits of the sukiyaki in the raw egg.
This is truly delicious.
Serve with individual bowls for eating the sukiyaki and additional individual small bowls for rice.
Chef
