Recipe for cooking sukiyaki

Recipes from Japan and Korea :: Japanese and Korean Main Dishes Meat

Serve hot from the skillet, with separate bowls for hot cooked rice.

1 tsp. instant beef bouillon
1/2 c. hot water
1/3 c. soy sauce
2 Tbsp. sugar
1 lb. beef tenderloin or boneless sirloin, 1 in. thick
2 Tbsp. canola (or other vegetable) oil
3 stalks celery, cut diagonally into 1/4-in. slices
2 carrots, cut diagonally into 1/8-in. slices
1 bunch scallions, cut diagonally into 2-in. pieces
8 oz. mushrooms, thinly sliced (4 c.)
1 (8 1/2 ounce) can bamboo shoots, drained
4 c. packed spinach, stems removed
Hot cooked rice

Dissolve bouillon in hot water; stir in soy sauce and sugar. Reserve. Cut beef into 1/8-in. slices. Heat oil in 12-in. skillet until hot. Place half each of the celery, carrots, scallions, mushrooms and bamboo shoots in separate areas in skillet. Pour half the reserved soy sauce mixture into skillet. Simmer uncovered or without a lid until vegetables are crisp-tender, turning vegetables gently, 8 to 10 mins. Push vegetables to side of skillet; add half each of the beef and spinach. Cook beef to desired doneness, about 3 mins. Repeat with remaining vegetables and beef.

Yields 4 servings.