(6 servings)

Definition: Beef, pork, or chicken in shoyu sauce with a variety of vegetables added.

Bamboo shoots, celery, garland chrysanthemum, green onions, mushrooms, onions, tomatoes, and watercress are used. Soybean curd (tofu) and konnyaku are frequently added. This dish is usually prepared at the table over a charcoal brazier. The hot sukiyaki may be served in a bowl into which a raw egg has been broken. The hot mixture cooks the egg as the two are mixed with chopsticks.

Procedure:

Ingredients

2 tbsp. salad oil

1-1/2 lbs. round steak, sliced diagonally in very thin slices

2 cup sugar

1-1/8 cups shoyu

1 cup water or mushroom stock

1 bunch green onions, cut in 1-1/2 inch lengths (with tops)

1/2 Ib. watercress, or spinach cut into 2-inch lengths

2 medium-sized onion, sliced thin

1 can mushrooms, sliced thin (10-1/2 oz.)

1 can bamboo shoots, sliced thin (10-1/2 oz.)

1 cup celery, sliced diagonally in 1-1/2 inch pieces

1 block tofu, cut in 1-inch cubes, if desired

1 bundle long rice (bean thread) soak in water until soft, cut into 1-1/2-inches lengths

Heat oil in a heavy iron or aluminum frying pan. Fry 1/3 of the meat slightly, then add 2 tablespoons sugar. Three minutes later, add 1/2 cup soyu, cook 3 minutes; then add 1/3 of the onion.

When the onion is soft, add 1/3 of the celery, mushrooms, long rice and bamboo shoots, 1/2 cup water or mushroom stock, and cook 3 minutes. Add 1/3 of the green vegetables and green onions. Add 1/3 cup more shoyu, more sugar and water if necessary. Add the tofu and serve immediately.

The Japanese custom is to prepare sukiyaki in a frying pan over a charcoal brazier at the table. Approximately 1/3 of the ingredients are cooked at the beginning and more added as the individual bowls are filled from the frying pan. Fu (gluten cakes) may be substituted for the tofu. Konnyaku may be added. Serve hot with rice.

Tags: