Japanese Sukiyaki
By: Anonymous
Published: Saturday, December 26, 2009 - 11:07pm

Ingredients




1 pound Sukiyaki Beef Strips (bacon thin and well marbled)*
3 stalk Celery, cut diagonally
1 cup Bamboo Shoots, sliced
1 bn Green Onion (2" lengths)
2 lrg Dry Onions, sliced
1 can Shirataki (Konjac noodles)
1 can Mushrooms
1 Bean Cake cut in 1 1/2" squares
6 Leaves Nappa, chopped, not too large - not too small
1/4 cup Sugar - is proportional to sauce
1/2 cup Soy Sauce
1 cup Soup Stock, Chicken Stock or 1/4 cup Mirin (sweet sake for cooking)

Preparation

1 [*Which means very thinly sliced flank or sirloin type beef] 2 Slice vegetables and arrange on large platter. Mix sauce in separate bowl. 3 Heat electric fry pan, brown meat, sprinkling with 1/4 cup sugar (move over to one side). 4 Place ingredients in skillet (keep separate) and pour sauce over. 5 Cover, bring to boil and cook 2 minutes. 6 NOTESAlways cook in electric fry pan, not wok, so ingredients stay separated. 7 Should pan start to burn after meat, then just add sauce right away and then vegetables.