Sukiyaki Recipe
Ingredients
| Mushrooms | 3/4 Cup (16 tbs), canned | |
| Beef | 1 1/2 Pound | |
| Shortening | 1 Tablespoon | |
| Onion | 1 Large, sliced | |
| Bamboo shoots | 1 Can (10oz) | |
| Sugar | 1/3 Cup (16 tbs) | |
| Soy sauce | 3/4 Cup (16 tbs) | |
| Green onions - 4 or 5, sliced | ||
| Bean sprouts - 1/2 poundor one 16-oz. Can, drained | ||
| Tofu (soy bean curd) - 1 slab, cubed | ||
| Monosodium glutamate | 1/2 Teaspoon | |
Directions
GETTING READY
1. Cut meat into bite-size pieces
MAKING
2. In a pan combine reserved mushroom liquid with enough water to make 3/4 cup liquid and set aside.
3. Brown the meat pieces in hot shortening in a skillet.
4. Add onion, bamboo shoots, sugar, soy sauce and half the reserved liquid and simmer gently about 5 minutes.
5. Add mushrooms, green onions, bean sprouts, remaining liquid, tofu and monosodium glutamate and cook several minutes.
SERVING
6. Serve the done Sukiyaki immediately.
1. Cut meat into bite-size pieces
MAKING
2. In a pan combine reserved mushroom liquid with enough water to make 3/4 cup liquid and set aside.
3. Brown the meat pieces in hot shortening in a skillet.
4. Add onion, bamboo shoots, sugar, soy sauce and half the reserved liquid and simmer gently about 5 minutes.
5. Add mushrooms, green onions, bean sprouts, remaining liquid, tofu and monosodium glutamate and cook several minutes.
SERVING
6. Serve the done Sukiyaki immediately.
Chef
