Path: news.ccsf.jp!tomockey.ddo.jp!usenet.blueworldhosting.com!feeder01.blueworldhosting.com!npeer01.iad.highwinds-media.com!peer01.iad.highwinds-media.com!news.highwinds-media.com!feed-me.highwinds-media.com!post01.iad.highwinds-media.com!fx29.iad.POSTED!not-for-mail From: Serge Zoritch Newsgroups: japan.cooking Message-ID: <2013110416595612576-email@domaincom> References: <17191-42680D57-211@storefull-3353.bay.webtv.net> MIME-Version: 1.0 Content-Type: text/plain; charset=iso-8859-1; format=flowed Content-Transfer-Encoding: 8bit Subject: Re: Sukiyaki User-Agent: Unison/2.1.10 Lines: 88 NNTP-Posting-Host: 70.77.220.49 X-Complaints-To: internet.abuse@sjrb.ca X-Trace: 1383613186 70.77.220.49 (Tue, 05 Nov 2013 00:59:46 UTC) NNTP-Posting-Date: Tue, 05 Nov 2013 00:59:46 UTC Date: Mon, 4 Nov 2013 16:59:56 -0800 X-Received-Body-CRC: 1439752428 X-Received-Bytes: 4376 Xref: news.ccsf.jp japan.cooking:279 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!