Sukiyaki With Crispy Spinach
|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)|
|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|
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.
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.