Sukiyaki Recipe
Sukiyaki is a delicious preparation that can be served as a side dish. Cooked with beef suet and veggies, the Sukiyaki is a preparation that can be served on any occassion.
Ingredients
| Soy sauce | 1/2 Cup (16 tbs) | |
| Sake | 1/4 Cup (16 tbs) | |
| Sugar | 1/3 Cup (16 tbs) | |
| 3 oz. beef suet, cut in small pieces | ||
| 1 1/2 lbs. beef tenderloin, sliced 1/16 in. thick and cut in pieces about 2 1/2x1 1/2 in. | ||
| 12 scallions (including tops), cut in 2 in. lengths | ||
| 1/2 head Chinese cabbage (cut lengthwise), cut in 1 in. pieces | ||
| 1/2 lb. spinach leaves, cut in 1-in. strips | ||
| Egg noodles | 2 Cup (16 tbs) | |
| 12 large mushrooms, sliced lengthwise | ||
| 12 cubes tofu (soybean curd) | ||
| Bamboo shoots | 1 Can (10oz), cut into pieces | |
Directions
Mix the soy sauce, sake, and sugar to make the sauce; set aside.
To prepare Sukiyaki in the traditional Japanese manner at the table, use a large skillet on a hibachi. (A hot plate or an electric skillet makes a good substitute.)
Arrange all ingredients artistically on a large platter or tray and bring to the table.
Prepare two servings at a time; bottom of the skillet.
Add the beef and cook over high heat, turning once, just until pink color disappears; remove and set aside.
Arrange all other ingredients in individual mounds in skillet.
Top with beef.
Cook until vegetables are just tender.
Do not stir.
To prepare Sukiyaki in the traditional Japanese manner at the table, use a large skillet on a hibachi. (A hot plate or an electric skillet makes a good substitute.)
Arrange all ingredients artistically on a large platter or tray and bring to the table.
Prepare two servings at a time; bottom of the skillet.
Add the beef and cook over high heat, turning once, just until pink color disappears; remove and set aside.
Arrange all other ingredients in individual mounds in skillet.
Top with beef.
Cook until vegetables are just tender.
Do not stir.
Chef
