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Sukiyaki Recipe

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

Bud Little
Added: Saturday, May 16, 2009


Meat -
beef -sirloin tip or swiss steak - 1/ lb. per person
chicken - cut in bite-size pieces
pork - cut in thin slices can also be used
Vegetables -
green onions (cut in 1 1/2 inch lengths)
water cress or spinach, cut into 2 inch lengths
carrot, sliced lengthwise
celery sticks, sliced lengthwise
bamboo shoots, one small can, sliced thin
Noodles (shirataki) - one large can, cut in 3 inch lengths
(sai-fun noodles can be substituted - soak in handful of hot water for about 15 minutes, then cut them into about 3 inch lengths
Tofu (Yaki), cut into 1 1/2 inch cubes
Mushrooms, sliced 1/2 inch thick
Egg, if desired, broken in a small bowl and mixed well, Dunk cooked food into the egg just before eating

Sukiyaki Sauce
3x6 inch sheet kobu (seaweed)
2 1/2 c. water
1 c. soy sauce
3/4 c. sugar

Soak the kobu in water for a couple of hours. Add the rest of the ingredients and boil for a few minutes. Sauce need not be warm when served.

Using an electric frying pan, heat about 2 Tbsp. oil. Fry about one quarter of the meat slightly. Add the sauce and simmer for a few minutes. Next, add the hard vegetables, then the noodles and tofu. Leafy vegetables will be added at the last just before being served. Add remaining meat with the soft vegetables. Do not overcook leafy vegetables.

Personal Notes:
Personal Notes:
This recipe comes from Bud's mission. If you don't have all the veggies. leave some out. It still works!~




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