Sukiyaki #2
1 tablespoon butter or margarine
2 cups sliced chicken or beef
1 can (1 lb, 3 oz) bamboo shoots, drained and sliced
1 can (5-3/4 oz) button mushrooms, drained
1 can (14 oz) shiratake, drained
1/3 cup raw sugar
1 cup chicken broth
1/2 cup soy sauce
1/4 cup sake
1 block firm tofu, cubed
1 bunch watercress, cut in 1-inch lengths
1 onion, sliced
In a skillet, melt butter; saute meat. Add bamboo shoots, mushrooms, and shiratake. Saute for 2 minutes. Add raw sugar, broth, soy sauce, and sake. Cook until broth comes to a boil. Add tofu, watercress, and onion. Cook 2 more minutes. Makes 6 servings.
