Sukiyaki, 1971

From 1971, here's a straightforward recipe for Japanese sukiyaki, for the American home cook.

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©️ Shufunotomo Co., Ltd., Japan, 1971.

Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.

SUKIYAKI

Ingredients:

½ pound spinach

8 leeks, white parts only

2 onions

½ cup mushrooms

celery stalks

10 ounces bamboo shoots

1 pound 5 ounces slightly marbled beefsteak

3 tablespoons peanut oil

4 eggs

For the sauce:

½ cup beef bouillon

½ cup soy sauce

4 teaspoons sake (Japanese rice wine)

Instructions:

1. Peel and wash all the vegetables. Chop the onions, mushrooms, celery, and bamboo shoots. Cut the meat into very thin slices.

2. Prepare the sauce: Mix the bouillon, soy sauce, sake and sugar.

3. At the table: Heat the oil in a pan. Add the onions and meat. Stir. Add the celery and mushrooms. Sprinkle with ⅓ of the sauce. Add the bamboo shoots and other vegetables, then another ⅓ of the sauce. Cook for 10 minutes and add the rest of the sauce. Cook for 5 more minutes and serve.

4. Give each person a bowl containing a beaten egg yolk to be used as a sauce to dip each morsel of meat or vegetable.

   
   

All preliminary steps of preparing the vegetables and sauce are done in the kitchen. The final cooking is done at the table in a chafing dish. In Japan, the frying pan is shallow and very large; the sukiyaki ingredients vary according to the season. Vermicelli is sometimes added.

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