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.
