Sukiyaki Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
Servings6Cuisine
CourseInterest Group

Ingredients

 Canned beef bouillon1 Can (10 oz)
 Soy sauce1⁄3 Cup (5.33 tbs)
 Dry sherry1⁄4 Cup (4 tbs)
 Brown sugar1⁄4 Cup (4 tbs)
 Powdered ginger1 Pinch
 Beef sirloin1 1⁄2 Pound
 Onions3
 Sliced mushrooms1 Cup (16 tbs)
 Shredded spinach1 Cup (16 tbs)
 Celery1 Cup (16 tbs)
 Sliced canned bamboo shoots1 Cup (16 tbs)
 Green pepper1
 Green onions4
 Oil1⁄3 Cup (5.33 tbs)

Nutrition Facts

Serving size

Calories 450 Calories from Fat 245

% Daily Value*

Total Fat 27 g42.2%

Saturated Fat 7.6 g37.9%

Trans Fat 0 g

Cholesterol 53.3 mg

Sodium 1103.8 mg46%

Total Carbohydrates 23 g7.7%

Dietary Fiber 3.8 g15.4%

Sugars 12.6 g

Protein 27 g54.5%

Vitamin A 20% Vitamin C 56.3%

Calcium 8.8% Iron 17.1%

*Based on a 2000 Calorie diet

Directions

Combine beef-bouillon, soy sauce, sherry, sugar and ginger; marinate beef in this mixture for about 2 hours.
Arrange prepared vegetables artistically in separate dishes on tray.
Drain meat, and reserve marinade.
Take everything to table to be cooked.
Put 2 tablespoons oil in skillet, add 1/3 the meat slices and brown on both sides.
Add 1/3 the vegetables, and cook briefly 3 minutes.
Add 1/3 the marinade, and simmer, covered, 5 minutes.
Serve immediately, accompanied by hot boiled rice, to 2 of your hungry guests.
Repeat procedure twice.
Note: Sukiyaki is considered a foreigners' dish, and restaurants specialize in cooking it at the table on a brazier or in a chafing dish.
An electric frying pan or skillet on a good-sized hibachi would be ideal for home use in our country.
For more than 6 servings, prepare enough extra ingredients, use second electric frying pan and get help.
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