Sukiyaki

To take a break from all the heavy European recipes that seem to dominate our holiday season, let’s explore Sukiyaki.  This is basically a beef stew, made with mushrooms, onion and served with slices of beef and noodles.  If you have an electric skillet, it would be the best way to prepare this delicious dish.  Try this with some cubed tofu as well.

Sukiyaki – Japan 

1 lb. beef steak

1 cup diagonally cut celery

1 bunch green onions, cut in 1” slices

1 lb. sliced mushrooms

1 can drained Chinese vegetables

¼ cup oil

2/3 cup consommé

1/3 cup Japanese soy sauce

2 tbsp. sugar

½ bunch watercress, or 1 package frozen, chopped spinach, defrosted

Cut steak into thin strips about 2” long. Arrange meat and vegetables attractively on a large platter. It is customary to prepare Sukiyaki at the table after the guests are seated. Using a heavy skillet, pour half of the oil into the skillet. Add half of the steak and brown quickly. Push steak to the side of the skillet and add half of the vegetables (except the watercress). Mix consommé, soy sauce and sugar. Add half of this mixture to the vegetables in the skillet and cook for 3 to 4 minutes, turning gently while cooking. Add half of the watercress and cook for 1 minute more. Serve from the skillet with hot, cooked rice. Repeat the process with the remaining half of the ingredients. Makes 4 generous servings.

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