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Japanese Sukiyaki, 1963

From Better Homes & Gardens' Meals with a Foreign Flair, 1963.





Japanese Sukiyaki


Few small pieces beef suet

1 pound beef tenderloin, sliced paper-thin (across the grain)

2 tablespoons sugar

1 teaspoon monosodium glutamate

½ cup soy sauce

½ cup beef stock or canned condensed beef broth

2 cups 2-inch lengths bias-cut green onions

1 cup 2-inch bias-cut celery slices

½ cup thinly sliced fresh mushrooms

1 5-ounce can (⅔ cup) water chestnuts, drained, thinly sliced

1 5-ounce can (⅔ cup) slivered or diced bamboo shoots, drained

5 cups small spinach leaves

1 1-pound can bean sprouts, drained


Just before cooking time, arrange meat and vegetables attractively on large platter or tray. Have small container of sugar, mono-sodium glutamate, soy sauce, and beef stock handy. For

"toss-stirring"you'll want to use two tools at once—chopsticks or big spoon and fork.

Preheat large (12-inch) skillet or Oriental saucepan; add suet and rub over bottom and sides to grease; when you have about 2 tablespoons melted fat, remove suet. Add beef and cook briskly, turning it over and over, 1 or 2 minutes or just till browned. Now sprinkle meat with sugar and monosodium glutamate; pour soy sauce and beef stock over. Push meat to one side. Let soy sauce bubble.

Keeping in separate groups, add onions, celery, and mushrooms. Continue cooking and toss-stirring each group over high heat about 1 minute; push to one side. Keeping in separate groups, add remaining vegetables in order given. Cook and toss-stir each food just until heated through. Let guests help themselves to some of every-thing, including sauce. Serve with rice.

Pass cruet of soy sauce. Serves 4.

Note: For more batches, leave remaining sauce in pan and add soy sauce, beef stock, and seasonings by guess.


Fun for all—a Sukiyaki party→

The hostess starts things off by cooking at table, while guests sample Chawan-Mushi.

Dessert: mandarin oranges, fortune cookies.



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