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Sukiyaki

Source of Recipe

mom


List of Ingredients

¼ kilo beef round, sliced paper thin then cut into 2” squares
1 tbsp. Soy sauce
1 tbsp. Sugar
3 pcs. Dried mushrooms, soaked in water, cut in half
2 cakes bean curd (tofu), cut into 2” squares
2 large onions, quartered
1 piece carrot, in thin rounds
2 stalks leeks, cut 1 inch long
5-6 leaves of Chinese cabbage, cut into serving pieces
60 gms. Rice noodles (angels hair) soaked then cut as desired (I use vermicelli noodles which are threadlike)
1 ½ tbsp sugar
3-4 tbsp soy sauce
½ cup beef stock
¼ cup butter or margarine



Recipe

Marinate beef in 1 tbsp. Soy sauce and 1 tbsp, sugar. Set aside. Prepare mushrooms, tofu, vegetables and noodles. Combine sugar, soy sauce, stock. Set aside. Melt butter in a heavy skillet and fry mushrooms. Put to one side of pan. Fry beef quickly on both sides. Set aside. Add onions and tofu.

Note: The different ingredients are all simmered in one pan but should not be mixed together. Thus, the vegetables and meat are on separate mounds.

Drop in carrot rounds, cover, let simmer 1 minute. Put in cabbage and leek stalks. Cook 1 minute. Add the cabbage leaves, noodles and stock. Simmer 2 minutes more.