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Sukiyaki

List of Ingredients




2 - 3 cloves of garlic, minced

2 lbs ribeye or sirloin tip steak, very thinly sliced against the grain

3 Tbs or to taste soy sauce

1/4 cup sugar

1/4 saki (rice wine)

1 large onion, sliced in rings

1 cup carrots, thinly sliced - about 2 inches long by 1/2 inches wide

1 cup mushrooms

1 cup potatoes, thinly sliced - like for scalloped potatoes

1 pkg or 1/2 lb rice noodles, bean thread, or bean sprouts (optional)

1/2 pkg tofu, cut in 3/4 inch cubes

green onions, cut about 2 inches long

oil

1-2 cups water



Recipe



In a regular or electric skillet, heat the oil. Saute the garlic until tender. Add meat, cook until done. Add sugar, soy sauce and saki (mix the sugar with the saki). At this stage, the meat will taste rather strong from the soy sauce and saki. Gather the meat into one section of the skillet, and add the rest of the vegetables, except
the green onions, in separate sections of the skillet. Add water to the bottom of the skillet to make sure the bottom is covered to about 1/4 up to the piles of vegetables. Cook for 10 minutes. Add bean thread, noodles, sprouts, or tofu if desired. You may need to add more water as bean threads tend to soak up liquid. Continue to cook until all vegetables are tender - about 10 - 20 minutes. Add green onion and cook until they are "al dente." Makes about 4 servings.

Note:
It's traditional to serve with cooked white rice - made either in a rice cooker, or in a pan. Don't use those fast rice packages! You can use the juice from the skillet to pour over the rice if desired. You can also cook other vegetables, such as spinach or other greens, or peppers - regular green, red or yellow - just not peppers like
jalapeno.

If you would rather not use alcohol, my mom says if making sukiyaki with beef, use beef stock (homemade, canned or made from bullion).

Youcan also make sukiyaki with chicken. Again, if you would rather not use alcohol, use chicken stock.

This also converts very nicely to a vegetarian meal. Just load up on more kinds of vegetables and use vegetable stock.

submitter's History notes:
This is an authentic recipe I got from my mom. She's Japanese, and was raised on the island of Kyushu. Except for maybe a couple of more "American" vegetables, this is pretty much how sukiyaki is made. It's not too fattening and is really delicious. I can remember both mom and Obachan (Japanese for Grandmother) making this dish.