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Sukiyaki

Fondue.Chef's picture
Ingredients
  Mushrooms 4 Ounce
  Bamboo shoots 4 Ounce
  Onion 1 Large
  Shallots 2
  Leeks 2
  Celery sticks 2
  French beans/Spinach 1 Pound
  Bean curd 2 Ounce
  Fillet steak 1 Pound
  Sugar 2 Tablespoon
  Soy sauce 4 Tablespoon
  Hot boiled rice 2 Cup (32 tbs) (For Serving)
  Oil 1⁄4 Cup (4 tbs)
  Eggs 4
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1. In 1/2 cup water simmer mushrooms for 2 minutes and drain, reserving the liquor.
2. Make fine slices of mushrooms, bamboo shoots and onion.
3. Chop shallots, leeks and celery and slice beans or spinach and bean curd.
4. Make wafer thin slices out of the meat.
5. On plates arrange all these ingredients in neat piles.
6. In a bowl or a container combine reserved mushroom liquor, sugar, soy sauce and seasonings to make sauce.
7. Into a dish, place rice to keep hot.
8. Over the table assemble all the Sukiyaki ingredients.
9. In a large chafing dish over direct flame, add in ingredients and sauce gradually.
10. Cook for 10-15 minutes.

SERVING
11. On individual plates serve on hot rice and top each plate with a raw egg, if desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Japanese
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Bean
Preparation Time: 
40 Minutes
Cook Time: 
25 Minutes
Ready In: 
65 Minutes
Servings: 
4

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