Ingredients: |
Ingredients: 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.
|
Directions: |
Directions: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. |