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Sukiyaki Recipe

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

Kathleen Naureckas
Added: Wednesday, January 7, 2009


2 tbsp. vegetable oil, divided
water chestnuts
1 pound beef tenderloin (can use filets)
Aji-Mirin sweet rice wine (or sake and sugar)
Soy Sauce
Cooked Rice
Bamboo Shoots
Sliced Mushrooms
1 bunch green onions, cut into 2-inch pieces
1/2 pound firm tofu, cut into 1 inch cubes
Snow peas and other vegetables
Fresh spinach

Slice beef crosswise into 1/4-inch strips. Freezing beef slightly makes it easier to slice. You can ask butcher to slice on slicer but they don't usually make it thin enough. Whole Foods has excellent beef. Arrange beef and other ingredients on a platter. At table, heat 1 T. oil on high in electric frying pan. Brown 1/2 of meat and douse with Aji-Mirin and soy sauce. Push meat to corner of pan. Add 1/2 of other ingredients, each in a separate pile. Put 1/2 spinach on top and pour on more Aji-Mirin and soy sauce to steam. Cook until vegetables are just done. Serve with rice and repeat with remaining oil, beef and vegetables.




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