Try this Sukiyaki (Pronounced Tskee-Yaki) recipe, or contribute your own.
Suggest a better descriptionHeat skillet until the suet sizzles when it touches. If the suet does not sizzle, remove it and heat the pan further. Move the suet around the pan, putting a coat of oil over the whole surface. Place about 1/3 of the sliced beef in a corner of the pan, mix it about a bit to brown for about 1 minute. Add the begetables, 1/3 of each in their own corner of the pan, except the scallions. Pour sauce (see following recipe) over these but not so much that the vegetables are swimming (about 1/2 the sauce). Bubble for 4-5 minutes, gently turneverything over and place scallions on top in a neat pile. Bubble 4-5 minutes more and it is ready to serve. Carefully place 1/4 of the meat in each persons bowl. Then immerse the scallions in the pocket you have just created in the skillet. Serve the other ingredients and by the time you have served all, the onions/scallions should be wilted and cooked just right. Spoon a bit of sauce over all. Start the next batch of sukiyaki when the first half of the dish has been served. SAUCE: Combine the soy sauce, sugar, water and mirin in a bowl or pitcher. Stir well, set aside for cooking/serving. Sukiyaki is generally served with rice. Also, to be totally authentic people serve themselves out of the bubbling mass in the center of the table (on a hot dish). Also, each person has a little bowl with raw egg in it. You take the boiling hot item from the central cooker, and dip it in the egg. This transfers the heat to the egg so you dont scald your mouth. Posted to rec.food.recipes by japlady@nwu.edu (Rebecca Radnor) on Mon, 13 Feb 1995.
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Serving Size: 1 Serving (2038g) | ||
Recipe Makes: 1 | ||
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Calories: 2652 | ||
Calories from Fat: 763 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 84.8g | 113 % | |
Saturated Fat 33.7g | 169 % | |
Monounsaturated Fat 35.9g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 299.4mg | 92 % | |
Sodium 2339.8mg | 81 % | |
Potassium 5458mg | 144 % | |
Total Carbohydrate 369.4g | 109 % | |
Dietary Fiber 20.8g | 83 % | |
Sugars, other 348.6g | ||
Protein 114.5g | 164 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2652
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