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Sukiyaki is a delicious preparation that can be served as a side dish. Cooked with beef suet and veggies, the Sukiyaki is a preparation that can be served on any occassion.
  Japanese soy sauce 1⁄2 Cup (8 tbs) (Shoyu)
  Sake 1⁄4 Cup (4 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Beef suet 3 Ounce, cut in small pieces
  Beef tenderloin 1 1⁄2 Pound, sliced 1/16 inch thick and cut in pieces about 2 1/2x1 1/2 inches
  Scallions with tops 12 , cut in 2 inch lengths
  Chinese cabbage head 1⁄2 , cut into 1 inch pieces
  Spinach leaves 1⁄2 Pound, cut into 1 inch strips
  Drained shirataki noodles/Cold cooked very thin long egg noodles 2 Cup (32 tbs)
  Mushrooms 12 Large, sliced lengthwise
  Tofu cubes 12 (Soybean Curd)
  Bamboo shoots 8 1⁄2 Ounce, drained and cut in large pieces

Mix the soy sauce, sake, and sugar to make the sauce; set aside.
To prepare Sukiyaki in the traditional Japanese manner at the table, use a large skillet on a hibachi. (A hot plate or an electric skillet makes a good substitute.)
Arrange all ingredients artistically on a large platter or tray and bring to the table.
Prepare two servings at a time; bottom of the skillet.
Add the beef and cook over high heat, turning once, just until pink color disappears; remove and set aside.
Arrange all other ingredients in individual mounds in skillet.
Top with beef.
Cook until vegetables are just tender.
Do not stir.

Recipe Summary

Side Dish

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