Sukiyaki Recipe
Seeing how popular Sukiyaki has become with my family, I can assure that its going to be popular with your family too. An assortment of fabulous flavors, the Sukiyaki recipe is one of those Asian dishes you simply shouldn't miss. This Sukiyaki is too good to be missed.
Ingredients
2 pounds sirloin or. fillet or ' round steak
1/2 cup soy sauce
1/2 cup beef brotK
1/4 cup sake or beer or dry sherry
3 tablespoons sugar
1/4 teaspoon pepper
3/4 teaspoon Ac'cent
4 tablespoons oil
2 cups sliced onions
1 cup sliced celery
1 cup sliced bamboo shoots
1 cup sliced mushrooms
1 cup sliced scallions
Directions
Cut the meat crossgrain in paper-thin slices.
(Slightly frozen meat is easier to slice thin.) Combine the soy sauce, broth, sake, sugar, pepper, and Ac'cent.
Heat the oil in a skillet; brown the steak in it.
Push to one side of the pan and pour 1/2 cup of the soy mixture over it.
Add the onions, celery, bamboo shoots, and mushrooms; saute 3 minutes.
Pour remaining soy mixture into pan and add the scallions; cook 3 minutes.
Serve with udon (thin noodles) or vermicelli.
Sukiyaki may be cooked at the table—cut meat and vegetables beforehand.
Don't cook too much at once and don't overcook the vegetables—they should be crisp to the tooth.
A hibachi, chafing dish, or electric skillet may be used.
Note: Chicken or pork may be used too.
(Slightly frozen meat is easier to slice thin.) Combine the soy sauce, broth, sake, sugar, pepper, and Ac'cent.
Heat the oil in a skillet; brown the steak in it.
Push to one side of the pan and pour 1/2 cup of the soy mixture over it.
Add the onions, celery, bamboo shoots, and mushrooms; saute 3 minutes.
Pour remaining soy mixture into pan and add the scallions; cook 3 minutes.
Serve with udon (thin noodles) or vermicelli.
Sukiyaki may be cooked at the table—cut meat and vegetables beforehand.
Don't cook too much at once and don't overcook the vegetables—they should be crisp to the tooth.
A hibachi, chafing dish, or electric skillet may be used.
Note: Chicken or pork may be used too.
