Sukiyaki Recipe

• Broth:
• 1 cup water
• 3/4 cup soy sauce
• 1/2 cup sugar
• 1/4 cup sake
• (this is all we use, but some substitute Mirin for some of the sugar and sake.
• Stew ingredients:
• 1 lb thinly sliced beef, tenderloin or bonesless sirloin
• 4 green onions, 1 inch pieces
• 1 onion, halved then sliced
• spinach, 10 oz frozen thawed and liquid squeezed or 10 oz fresh
• one pkg firm or extra firm tofu, 3/4 inch cubes
• 6 oz white mushrooms, sliced
• 6 dried shitake mushrooms, soaked in hot water to reconstitute and sliced (retain liquid for possible use)
• 2 celery stalks, 1/4 inch slices
• 2 carrots, 1/4 in slices
• bean thread or shirataki filaments, reconstituted in hot water and drained
• 1 small can sliced bamboo shoots, drained (optional)
• 1 small can sliced water chestnuts, drained (optional)

1. Cut and prepare all stew ingredients.
2. Mix broth ingredients in large skillet.
3. Add green onions, onions, carrots, celery, both mushrooms, bamboo shoots (optional) and water chestnuts (optional).
4. Simmer until vegetables are nearly soft.
5. Add tofu and beef, simmer for 3 minutes, basting and turning meat and tofu occasionally.
6. Add spinach and bean threads.
7. If you are using fresh spinach you may need to cover the pan to contain the spinach and speed up cooking.
8. Cook until spinach is wilted and heated through.
9. Serve over Japanese rice.
10. Yum!

water, soy sauce, sugar, sake, sugar, ingredients, beef, green onions, onion, liquid squeezed, white mushrooms, shitake mushrooms, celery stalks, carrots, bean thread, bamboo shoots, water chestnuts

Taken from cookeatshare.com/recipes/sukiyaki-32004 (may not work)