• 1 Pound sukiyaki beef strips
• 1 Can mushrooms
• 1 Can shirataki
• 1 Cup bamboo shoots, sliced
• 1 Bean cake cut into 1-1/2 inch squares
• 1 Bunch green onion, cut into two inch lengths
• 3 Stalks celery, cut diagonally
• 2 Large dry onions, sliced
• 1/4 Cup sugar
• 6 Leaves nappa, chopped, not too large and not too small
Sauce: • 1 Cup soup stock, chicken stock or bouillon
• 1/2 Cup soy sauce
• 1/4 Cup mirin
How to make Sukiyaki:
•
Cut vegetables and place on large platter.
•
Combine all the sauces in a separate bowl, mix well.
•
Heat electric fry pan, cook the thinly sliced meat till brown, sprinkling with 1/4 cup sugar, move it over to one side.
•
Place this cooked meat in a skillet, pour sauce over it and add other ingredients.
•
Cover and bring it to a boil and cook for about 2 minutes.
Suggestions:
Always cook Sukiyaki in an electric fry pan instead of wok, so ingredients stay separated.
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