Path: swen.emba.uvm.edu!attmt1!attmtf!ip.att.net!nntp.abs.net!newsfeed.cwix.com!208.128.37.8!feeder.lobo.net!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "Fred Towner" Newsgroups: rec.food.recipes Subject: Collection (3) Sukiyaki Followup-To: rec.food.cooking Date: 21 Feb 1999 06:28:05 -0700 Organization: Fred Towner Collection Lines: 216 Sender: recipes@swcp.com Approved: cocina@mbay.net Message-ID: <7ap1l5$nlp@boofura.swcp.com> Reply-To: "Fred Towner" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:31065 Sukiyaki Sukiyaki Beef Sukiyaki >From: "april" >I was wondering if any kind soul out there might have a >tried and true sukiyaki recipe that they might share with me? Any help >would be greatly appreciated. Thank you in advance. MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Sukiyaki Categories: Japanese, Main dish, Beef Yield: 4 servings 1 1/2 lb Fillet of beef; cut in very ;thin strips, across the ;grain 12 oz Long rice; cooked, canned 8 oz Bamboo shoots; cut in thin ;slices 2 md Onions; cut in eighths and ;then thinly sliced 4 oz Mushrooms, canned 2 Green onion tops; cut in 1 ;inch long pieces 1 Soybean cake; fresh, (3 ;inches square), cut in 1/2 ;inch cubes (optional) 3 sm Beef Suet pieces 1/2 cup Sugar 1/2 cup Sherry 1 cup Soy sauce 1 tsp MSG Cook this mixture of meat and vegetables at the table in a chafing dish or on a small burner. Arrange beef, long rice, bamboo shoots, onions, mushrooms, onion tops, and soybean cake attractively on a large platter, keeping each item separate. In the container to be used for cooking, heat suet and saute meat until golden brown. Stir in rice, bamboo shoots, onions, and mushrooms. Cook 10 minutes. Then add sugar, sherry, soy sauce, and MSG and mix well. Add green onion tops and soybean cake, if desired, just before serving. Since sukiyaki should be served hot, begin cooking second portion after serving first. EGG: Serve one raw egg in each small individual bowl. Let each guest beat egg slightly with chopsticks. Dip each biteful of hot sukiyaki into egg. RICE: Cook 1 1/2 cups white rice. Serve in a large bowl, letting each guest dip rice into individual dishes. Source: "A Sunset Book": Cooking with a Foreign Accent circa '58 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Sukiyaki Categories: Japanese, Main-dish, Cruciferous Yield: 6 servings 1/4 cup Oil, peanut or salad 1 lb Sirloin steak; diagonally -cut into 1/4x2" strips 2 md Onions; diagonally sliced 1 cup Celery; sliced diagonally -into 1/2" strips 1/2 lb Mushrooms, fresh; sliced OR -8 oz can, drained 1/2 Head Chinese cabbage; cut -diagonally into 1/2" slices 10 oz Bamboo shoots; drained 12 oz Water chestnuts; drained -and thinly sliced 8 Scallions; cut into narrow -strips 1 tsp Monosodium glutamate 1/2 cup Broth, chicken; or 1 chicken -bouillon cube dissolved in -1/2 cup hot water. 1/2 cup Bean curd; cut in 1/2" cubes 1 Green pepper; thinly sliced -into strips 1 Tbsp Sugar, brown 1 tsp Salt 1/2 cup Soy sauce 3 cup Spinach, fresh; torn into -large pieces Rice, brown; cooked Pour oil into wok or skillet; heat at 375 degrees for 4 minutes. Place meat in hot oil and stir-fry for 2 minutes; push meat up sides of wok. Add onion and stir-fry for 2 minutes; push onion up sides of wok. Continue same procedure for celery, mushrooms, and Chinese cabbage, adding more oil if needed; stir-fry each ingredient for 2 minutes, push up sides of wok, and add next ingredient. Combine bamboo shoots, water chestnuts, scallions, monosodium glutamate, and chicken broth; add to wok, stir once, cook for 2 minutes, and push up sides of wok. Add bean curd, green pepper, brown sugar, salt, and soy sauce; stir once and cook for 30 seconds. Do not push up sides of wok. Sprinkle spinach over all ingredients in wok, cover, and simmer for 2 minutes. Reduce heat to warm for serving. Serve immediately over cooked brown rice. NOTE: Precise timing on stir-frying should be followed so vegetables will be cooked al dente (firm, but slightly undercooked). They will be crisp in texture and bright and translucent in color. Spinach or other greens will merely be somewhat wilted after stir-frying. SOURCE: Southern Living Magazine, June 1973. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Beef Sukiyaki Categories: Japanese, Beef, Jw Yield: 4 servings 4 oz Beef suet;or steak trimmings 2 lb Beef tenderloin; sliced -very thin Dry mustard; for dip sauce 12 Scallions; cut in 2" lengths 1/2 lb Chinese cabbage;in 2" chunks 1/2 lb Spinach;chopped in 1" lengths 2 cup Shirataki 12 lg Mushrooms 12 1" cubes of tofu 1 can Bamboo shoots 4 Bowls of hot rice 2 Eggs; beaten with a little -water Sauce: 1/2 cup Shoyu 1/4 cup Sake 1/3 cup Sugar Definitions: Chinese cabbage is also known as Napa cabbage. Shirataki are translucent threads of gelatinous starch similar to Chinese glass noodles and available canned. Thin egg noodles cooked and cooled may be substituted. Shoyu is Japanese soy sauce. Sake is Japanese rice wine. Sherry or whiskey can be substituted. Background: To most Americans Sukiyaki is the tastiest of Japanese dishes; it has familiar ingredients and the sauced beef appeals to hearty appetites. This version of Sukiyaki may be slightly westernized; it was used by a chef at the Japanese embassy in Washington. In Japan, it is prepared in a heavy iron skillet over a hibachi [charcoal brazier]- an electric skillet works fine. Diners, using chopsticks, transfer the morsels of food directly from the skillet while the food is cooking to their individual rice bowls. They can select ingredients cooked to the degree they prefer. Method: Cook the rice and arrange all the main ingredients on a large platter and bring to the table where the skillet is ready. To prepare the mustard dipping sauce make a thin paste of mustard and water [not vinegar]. Coleman's hot English mustard can be substituted but it does have a vinegar base. Set out in 4 small containers. To prepare the egg dipping sauce, beat two eggs in a little water and set out in 4 small cups. To make the soy dipping and cooking sauce, combine the shoyu, sake and sugar; stir until the sugar is dissolved. Pour into a small pitcher and set aside having 4 small bowls ready to fill as the meal progresses. The first step both primes the skillet and takes the edge off the appetites of the waiting guests. Cut the suet into small pieces and fry in the skillet to make melted beef fat for frying in. If you use the fat trimmed from T-bone or sirloin steaks, you will have some cracklings left which make a small tasty first course. The next course is beef slices dipped in the soy sauce and fried in the beef fat [this is tastiest when the beef is rare- just a few seconds per side]. When cooked dip in the mustard sauce and eat. Optionally dip the cooked beef in the egg wash; this will add an extra sauce and cool the beef slightly to maximize taste and the egg film will cook enough from the heat of the meat to be safe. Each guest prepares and cooks his own beef. About a third of the beef is consumed in this fashion. For the next course thin some of the prepared soy sauce with a little water [about 3 parts sauce to 1 part water] and cover the bottom of the skillet. Add the rest of the beef and cook lightly just until the beef turns color. Place all the other ingredients on the beef and cook briefly. With tongs or chop sticks transfer the beef to top the vegetables. Do not stir. Continue cooking over medium heat until the vegetables are just barely tender. Start eating with bowls of rice. Keep the skillet on low heat until the meal is completed. This can be done all at once or in small batches so the ingredients don't overcook. Again the guest selects his own morsels when they are cooked to his taste and transfers the food to his own rice bowl. The last course is a small bowl of broth served as a thin soup in small cups or spooned over the last of the rice to flavor it. [Shrimp and other vegetables can be added; mild Spanish onion is especially nice; celery and green bell pepper strips are good too- JW] >From the Japanese Recipes Booklet for Members and Friends of the Japan Society. Recipe by Tatsuji Tada, one time chef at the Japanese embassy in Washington. MMMMM >From the recipe collection of Fred Towner .... Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Requests/Recipes go to recipes@rt66.com; Questions/Comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.