Japanese Sukiyaki
4 servings 
 
1 lb.  sukiyaki beef strips (bacon thin and well marbled)
  which means very thinly sliced flank or sirloin type beef]
3 stalk  celery, cut diagonally
  1cup bamboo shoots, sliced
1 bunch  green onion (2" lengths)
2 large  dry onions, sliced
1 can  shirataki (konjac noodles)
1 can  mushrooms
1   bean cake cut in 1-1/2" squares
6   leaves nappa, chopped, not too large - not too small
1/4 cup  sugar - is proportional to sauce
 
  sauce
1/2 cup  soy sauce
1 cup  soup stock, chicken stock or bouillon
1/4 cup  mirin (sweet sake for cooking)
 
slice vegetables and arrange on large platter. mix sauce in separate bowl. 
heat electric fry pan, brown meat, sprinkling with 1/4 cup sugar (move 
over to one side). 
place ingredients in skillet (keep separate) and pour sauce over. 
cover, bring to boil and cook 2 minutes. 
 
notes 
always cook in electric fry pan, not wok, so ingredients stay 
separated. 
should pan start to burn after meat, then just add sauce right away 
and then vegetables. 
 
http://www.konjacfoods.com/recipes23.htm 
 
-- 
(ID: 13479) Mirror: rec.food.recipes: Sun, Apr 6, 2003


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