Sukiyaki

 

This recipe is a family favorite and is fairly authentic.

 

2
pounds boneless sirloin steak, sliced 1/8 inch thick
2
onions pounds boneless sirloin steak, sliced 1/8 inch thick
2
bunches green onions
12
large fresh mushrooms
1
can (5 ounce) bamboo shoots, drained
1/2
pound fresh spinach
1/2
small head cabbage
1
package firm tofu, drained and cut into cubes
3/4
cup shoyu or soy sauce
2
tablespoons sugar
2
beef - bouillon cubes, dissolved in 1-1/2 cups boiling water
2
tablespoons vegetable oil
Cooked white rice

 

 

                       

 

Cut beef into 2-inch strips.

 

Prepare vegetables:  Peel onions, and slice very thin.  Diagonally slice green onions and tops into 1-inch pieces.  Slice mushrooms and bamboo shoots 1/4 inch thick.  Cut spinach in 1-inch strips.  Shred cabbage.

 

Arrange all these ingredients and the tofu attractively on a large serving platter.

 

In small saucepan, combine shoyu, sugar, and bouillon; heat, stirring, until sugar is dissolved.

 

Preheat electric skillet to 350°.  Add vegetable oil and heat.  Add onion and green onion slices, sauté, stirring occasionally, until golden.  Add remaining vegetables.

 

Cover with beef strips, overlapping if necessary.  Pour on sauce mixture; simmer, uncovered, 10 minutes.  Turn meat; simmer just until vegetables are tender - about 5 minutes.

 

Serve at once, with hot rice. 

 

Makes 6 servings.