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Sukiyaki Recipe

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This recipe for Sukiyaki, by , is from Nikki and Josh Crowe Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Satomi Sugimoto
Added: Thursday, January 18, 2007


thinly sliced beef: 600g
suet (or oil)
a little scorch bean cure (or, bean curd)
2 long green onion
4 leek
2 bunch string paste made from the arum root: 200g
4 pieces warishita
(sugar: Soy sauce: Mirin = 1:1:1) proper quantity

How to cook
1. boil the string paste made from the arum root with hot water, give to the basket, cut water
2. cut 1 (eat easily)
3. cut beef (4-5cm).
cut the bean curd (4cm).
cut blue leek (4cm length).
4. heat the iron pan by the high heat. pull the suet, roast meat.
5. when meat changes color, make it to the medium flame, put sugar in, and scorch it a little
6. add warishita.
7. put the material in 6. little by little. cook with the gas set to medium.
8. eat applying it to the melting egg.
You may put a Chinese cabbage, an onion, a carrot, a potato, a mushroom, a japanese radish, and the favorite another one.
*You should separate meat from the paste made from the arum root. (Meat becomes hard.)
*The frying-pan is acceptable if there is no iron pan.

Personal Notes:
Personal Notes:
Hello Jane
How are you?
We are fine.
Thank you for adding your plan.
I write 2 recipes for Nikki.
Submitted by Satomi on 6/25/06




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