Sukiyaki

Subject: ~~Sukiyaki~~ Tue Nov 11, 2008 6:00 pm

Sukiyaki

2lb boneless sirloin steak, sliced 1/8 inch thick

2 onions

2 bunches green onions

12 large fresh mushrooms

1 can (5oz) bamboo shoots, drained

1/2 lb fresh spinach

1/2 small head cabbage

1 can (8-3/4oz) shirataki, drained (optional)

3/4 cup shoyu or soy sauce

2 tbsp sugar

2 beef-bouillon cubes, dissolved in 1-1/2 cups boiling water

1 tsp monosodium glutamate

1/4 lb beef suet or shortening

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 shoot 1/4 inch thick

Cut spinach in 1 inch strips

Shred cabbage

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

In small saucepan, combine shoyu or soy sauce, sugar, bouillon, and monosodium glutamate; heat, stirring until sugar is dissolved

Preheat electric skillet to 350F

Fry suet in skillet to lubricate pan; remove

Add onion and green onion slices; sauté, stirring occasionally, until golden

Add remaining vegetables and shirataki

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

~~Sukiyaki~~

Sukiyaki