On 2005-04-21 20:30:15 +0000, Rhonda said:

> I am looking for an authentic recipe for Sukiyaki.  When I was a young
> child a lady from Japan visited our church and made this.  I still
> remember how good it was.

* Exported from TheRecipeManager *

Osaka Sukiyaki

Source:   The Sukiyaki Coobook
Website:  
Origin:   Japan
Category: One-Pot Dinners
Type:     Miscellaneous
Classifications: 
Difficulty: [difficulty - 1 char max - (1=Easiest, 4=Hardest)]
Seasonality: [ ] Winter [ ] Spring [ ] Summer [ ] Fall [place X inside 
[ ] to note season]

Description: A one pot Japanese dinner suitable for small parties.

Qty     Measure Ingredient
------------------------------------------------------------
1 1/2   Pounds  Beef Sirloin -- Sliced Very Thin
2       Medium  Onion
1       Bunch   Green Onion -- Cut 2 Inches Long
1       Bunch   Fresh Spinach -- Washed
3/4     Pound   Firm Tofu -- Cubed 3/4"
6       Ounces  Shirataki Noodles -- Soaked
1       Cup     Dashi
1       Cup     Mirim
1       Cup     Soya
4       Tablespoons     Sugar
1/2     Teaspoon        Ajinomoto
                Sugar And Soya To Taste
1       pat     Butter

Instructions: Heat Sukiyaki pot or heavy flat bottomed pan (large) and 
melt pat of butter until it sizzles.  Drop the thin sliced beef, one 
piece at a time. into the pan taking care to keep the beef slices 
separated.  
Add half the Mirim, soya, sugar, Ajinomoto and cook for about one 
minute until the beef is no longer pink.  See Variations about using 
Ajinomoto (MSG).
Using cooking chopsicks, pile the meat into one corner of the pot and 
add onion, mushrooms, Shirataki noodles, tofu and fresh spinach to pot, 
taking care to keep the individual ingredients separated into 
individual sections of the pot.  Add the remainder of the Mirim, soy, 
sugar and the Dashi to the pot so that the majority of the ingredients 
are submerged.  Simmer until the vegetables are cooked to your liking 
and the shirataki is soft.
Take the pot to the dinner table, hand out chopsticks and bowls of 
steamed rice and have everyone help themselves form the pot.


Variations: I use Dashi No Moto (instant Dashi) which already has MSG 
in it.  I, therefore, do NOT add the Ajinomoto to the ingredients as 
the recipe calls for.  I only use the Ajinomoto if making Dashi ffrom 
scratch.

To serve Osaka style or for Sukiyaki parties:
Set a small, single burner, hot plate (either electric, propane or 
butane) at the cententer of the table.
Using a heavy bottomed pan, melt the pat of butter until it sizzles 
then add the thinly sliced beef, one at a time, taking care to keep the 
slices apart and yet whole.
At this time the guests are drinking Sake and beginning to help 
themselves to the beef as it cooks to their liking.  The other 
ingredients (tofu, mushrooms, shirataki noodles, onions and spinach) 
have been placed on the table within easy reach of the guests.
The server adds the sauce ingredients to the content of the pot and 
invites the guests to add ingredients and cook them to their liking.
In Osaka guests are all served one raw betten egg in a bowl.  As the 
guests remove the pipping hot ingredients from the pot, they dip them 
in the raw egg to cool them off.  As the dinner continues the egg 
slowly cooks into a custard from the heat of the food dipped into it.
As the Sukiyaki meal winds down, the cooking sauce is ladled into the 
guests bowls and served as a soup.

PS: I usually get the butcher to partially freeze the beef and then 
shave it about 1/8 - 1/4" thick.  Well marbled beef is better than 
leaner cuts.

Serves: 4

Enjoy!