Sukiyaki

Sukiyaki

By
From
The Margaret Fulton Cookbook
Serves
6-8
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
60g beef suet, chopped
2 onions, thinly sliced
6 spring onions, cut into 4 cm lengths
1 eggplant, quatered lengthwise and sliced
125g chinese cabbage, cut into short lengths
6 dried shiitake mushrooms, soaked 20 minutes in hot water, and sliced
125g bean sprouts
2 tablespoons sake
light soy sauce
sugar
1 cup beef stock
125g bean curd, cut into cubes
60g mung bean vermicelli, soaked in warm water, drained and cut into short lengths
1kg beef fillet, cut into paper-thin slices

Method

  1. Heat a large frying pan or electric frying pan. Rub with the suet, then fry the fat for 5 minutes, or until the pan is well greased. Remove any remaining pieces of suet. Sauté the onions and spring onions for 5 minutes. Add some of the vegetables with some of the sake. Add the soy sauce and sugar, to taste, and moisten with some of the stock. Add the bean curd and vermicelli, and cook over high heat for 5 minutes, stirring frequently. Push all the ingredients to one side of the frying pan, add some of the beef, and cook for 3 minutes. Each person helps themselves from the pan, to which more meat and vegetables are added for second helpings. Before cooking more, add more suet.
  2. Add more soy sauce, sugar, sake and stock when necessary. If liked, dip the cooked food into lightly beaten raw egg or raw egg mixed with soy sauce. Serve with steamed rice.

Note

  • The beef is easier to cut if semi-frozen first.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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