Sukiyaki (cfa)

Yield: 4 servings

Measure Ingredient
1½ pounds Fillet of beef; cut in very
\N \N ;thin strips, across the
\N \N ;grain
12 ounces Long rice; cooked, canned
8 ounces Bamboo shoots; cut in thin
\N \N ;slices
2 mediums Onions; cut in eighths and
\N \N ;then thinly sliced
4 ounces Mushrooms, canned
2 \N Green onion tops; cut in 1
\N \N ;inch long pieces
1 \N Soybean cake; fresh, (3
\N \N ;inches square), cut in 1/2
\N \N ;inch cubes (optional)
3 smalls Beef Suet pieces
½ cup Sugar
½ cup Sherry
1 cup Soy sauce
1 teaspoon MSG

Cook this mixture of meat and vegetables at the table in a chafing dish or on a small burner.

Arrange beef, long rice, bamboo shoots, onions, mushrooms, onion tops, and soybean cake attractively on a large platter, keeping each item separate. In the container to be used for cooking, heat suet and saute meat until golden brown. Stir in rice, bamboo shoots, onions, and mushrooms. Cook 10 minutes. Then add sugar, sherry, soy sauce, and MSG and mix well. Add green onion tops and soybean cake, if desired, just before serving. Since sukiyaki should be served hot, begin cooking second portion after serving first.

EGG: Serve one raw egg in each small individual bowl. Let each guest beat egg slightly with chopsticks. Dip each biteful of hot sukiyaki into egg.

RICE: Cook 1½ cups white rice. Serve in a large bowl, letting each guest dip rice into individual dishes.

Source: "A Sunset Book": Cooking with a Foreign Accent circa '58 MMed by: earl.cravens@...

Submitted By EARL CRAVENS On 10-04-94

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