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Sukiyaki With Crispy Spinach

Flavors.of.Asia's picture
Ingredients
  Fillet steak 2 Pound, cut into thin strips
  Sake/Dry sherry 1 1⁄4 Cup (20 tbs)
  Soy sauce 4 Tablespoon
  Scallions 8 , cut into 1 inch lengths
  Button mushrooms 12 , stalks removed
  Green peppers 2 Large, pith and seeds removed and cut into strips
  Baby spinach leaves 1 Cup (16 tbs)
  Vegetable oil 2 Cup (32 tbs) (For Deep Frying)
For sauce
  Eating apple 1 , cored and grated
  Leek 1 Large, cleaned and chopped
  Garlic 2 Clove (10 gm), crushed
  Cayenne pepper 1⁄4 Teaspoon
  Red pepper 1 Small, pith and seeds removed and finely chopped
  Salt To Taste
  Pepper To Taste
Directions

Put the beef strips into a large shallow dish and pour over the sake or sherry and soy sauce.
Sprinkle over salt and pepper to taste.
Set aside at room temperature to marinate for at least 4 hours, turning the meat occasionally.
Using a slotted spoon, transfer the meat strips to a plate and reserve the marinade.
Arrange the spring onions (scallions), mushrooms, peppers, and spinach decoratively on a serving platter.
Set aside.
Pour the reserved marinade into a serving bowl and stir in the grated apple, leek, garlic, cayenne and red pepper.
Fill a large deep-frying pan one-third full with oil and heat it until it is very hot.
Either transfer the oil carefully to a fondue pot or Japanese cooking pot or continue cooking in the saucepan.
Carefully lower a few pieces of meat and vegetables into the oil and cook for 1 to 2 minutes, or until they are just crisp.
Remove from the oil and drain on kitchen towels.
Keep hot while you cook the remaining ingredients in the same way.
The cooked food should be dipped into the sauce before eating.

Recipe Summary

Cuisine: 
Japanese
Course: 
Side Dish
Method: 
Fried

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