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|Canned beef bouillon||1 Can (10 oz)|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Brown sugar||1⁄4 Cup (4 tbs)|
|Powdered ginger||1 Pinch|
|Beef sirloin||1 1⁄2 Pound|
|Sliced mushrooms||1 Cup (16 tbs)|
|Shredded spinach||1 Cup (16 tbs)|
|Celery||1 Cup (16 tbs)|
|Sliced canned bamboo shoots||1 Cup (16 tbs)|
|Oil||1⁄3 Cup (5.33 tbs)|
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
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.