sukiyaki 1

Categories
Japanese
Main dish
Meats
Yield
1 servings
MeasureIngredient
  Eye of round.
Oz bundles dried bean threa
2 ounces Suet (beef kidney fat; ask
  Transparent noodles (harusa
Scallions; trimmen (negi)
Container fresh bean curd (
Med onions, bermuda; peeled
Raw eggs
Oz package dried black mush
  *** cooking sauce (warashit
¼ pounds Fresh mushrooms; sliced
2 cups Canned or homemade beef sto
Fresh spinach (horenso)
1 cup Japanese soy sauce
¼ pounds Fresh snow peas; blanched
¼ cup To 1/2 cup granulated sugar
8 ounces Fresh or canned devil's ton
  Sauce should be sweet
  Noodles (shirataki) or
¼ cup Japanese rice wine (sake)

PREPARATION: 1. With a sharp cleaver or chief's knife, slice meat as thinnly as possible. Cover and refrigerate until serving time. 2.

Cut scallions diagonally in 1 and ½ nch lengths 3. Cut onions in half lengthwise, then slice them thinly. 4. Cover dried mushrooms with hot tap water to re-hydrate. soak at least 30 minutes - preferably for several hours. Cut tough stems off and discard; leave mushrooms whole or cut in half, quarter if large. 5. Trim stems of fresh mushrooms and wipe clean with damp paper towels. Slice 6. Wash spinach leaves carefully and trim stems. 7. Blanch snow peas. 8. Open and drain can or package of devil's noodles (if your using the dried bean threads, cover them with very hot tap water and soak for 30 minutes or until plumped up.) If noodles are bound by rubber bands, don't remove them until noodles soak. Snip into shorter lengths, then cut bands off. 9. Drain and rinse tofu in cool water, then cube. 10.

Combine sauce ingrdients in a saucepan and heat just to dissolve sugar. Cool and refrigerate until needed. 11. Arrange meat, suet, and remaining ingredients except eggs and sauce in attractive piles on the platter. Platter can be arranged ahead and tightly covered and refrigerated, except for the onions, which should be cut at the last minute. Meat should be kept separate until serving time because escaping meat juices can stain other foods. 12. Break raw eggs into small bowls at serving time. This is a two part recipe - check for Sukiyaki 2

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