|Canned beef bouillon||1 Can (10 oz)|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Brown sugar||1⁄4 Cup (4 tbs)|
|Powdered ginger||1 Pinch|
|Beef sirloin||1 1⁄2 Pound|
|Sliced mushrooms||1 Cup (16 tbs)|
|Shredded spinach||1 Cup (16 tbs)|
|Celery||1 Cup (16 tbs)|
|Sliced canned bamboo shoots||1 Cup (16 tbs)|
|Oil||1⁄3 Cup (5.33 tbs)|
Combine beef-bouillon, soy sauce, sherry, sugar and ginger; marinate beef in this mixture for about 2 hours.
Arrange prepared vegetables artistically in separate dishes on tray.
Drain meat, and reserve marinade.
Take everything to table to be cooked.
Put 2 tablespoons oil in skillet, add 1/3 the meat slices and brown on both sides.
Add 1/3 the vegetables, and cook briefly 3 minutes.
Add 1/3 the marinade, and simmer, covered, 5 minutes.
Serve immediately, accompanied by hot boiled rice, to 2 of your hungry guests.
Repeat procedure twice.
Note: Sukiyaki is considered a foreigners' dish, and restaurants specialize in cooking it at the table on a brazier or in a chafing dish.
An electric frying pan or skillet on a good-sized hibachi would be ideal for home use in our country.
For more than 6 servings, prepare enough extra ingredients, use second electric frying pan and get help.