Scottish | Kobe Beef
Sukiyaki
By Japanese Cuisine for Everyone, Yukiko Moriyama
Dec 21, 2004 - 8:02:00 AM

Sukiyaki
	This is a traditional sukiyaki recipe designed to be cooked in the middle of the table. The meat tastes just as good cooked flower-less should your local Tesco not sell chrysanthemum leaves!! Any vegetables and noodles can be used.   450 g   (1lb) beef, Scottish-kobe beef, thinly sliced   4   leeks, cut diagonally into 5cm (2") pieces   1   onion, cut into wedges   285 g   (10oz) Chinese cabbage, cut into 4cm (1.5") squares   100 g   (4oz) spinach leaves   100 g   (4oz) edible shungiku chrysanthemums   2   dried shiitake mushrooms, softened   450 g   (16oz) grilled or regular tofu   285 g   (10oz) shirataki filaments or bean threads   70 g   (2.5oz) beef suet   Wari-Shita (Cooking Broth)   2/3 cup   dashi stock   1/4 cup   soy sauce   1/3 cup   mirin   2 tbs   sugar   1 tsp   sake   Optional Ingredients     canned bamboo shoots, drained     canned water chestnusts, drained     celery stalks     fresh mushrooms     carrots, cut diagonally into 5mm (1/") slices     green onions (the green part of spring onions)   4-6   very fresh eggs     Fold thinly sliced wide beef into half lenghtwise Wrap around long cooking chopsticks Stand chopsticks upright and remove from the meat. This makes a petal. Fold tinly sliced beef into half lengthwise Wrap around the petal. Repeat until you make a large rose-like flower shape. Cut tofu into 2.5cm (1") cubes. Parboil shirataki filaments; chop roughly. Place all prepared ingredients on a large platter attractively. Heat 3cm (12") skillet or cast-iron sukiyaki pan on heating element to 205C (400F) or moderate heat; melt beef suet and grease skillet well. Add a few slices of beef to be cooked Push to one side and add other ingredients separately; add enough cooking broth to cover 1/3 of ingredients, not too much. Cook more later. Add more broth or water while cooking, adjusting flavour to your taste. Serve with hot sake or cold beer if you prefer. The authentic Japanese way: break a fresh egg into a small bowl; dip very hot sukiyaki in it and eat with rice.   Servings: 4 Preparation time: 20 minutes Cooking time: 6 minutes Ready in: 26 minutes    Nutrition Facts Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients. The following ingredients were not linked to the ingredient database and were not included in the nutrition information: (4oz) edible shungiku chrysanthemums (10oz) shirataki filaments or bean threads dashi stock mirin canned bamboo shoots, drained canned water chestnusts, drained celery stalks fresh mushrooms carrots, cut diagonally into 5mm (1/") slices green onions (the green part of spring onions) very fresh eggs           Amount Per Serving       Calories   599.47   Calories From Fat (48%)   288.81       % Daily Value Total Fat 32.36g   50%   Saturated Fat 14.27g   71%   Monounsaturated Fat 11.27g       Polyunsaturated Fat 3.56g       Trans Fatty Acids 0.00g       Cholesterol 112.03mg   37%   Sodium 652.68mg   27%   Potassium 1058.83mg   30%   Carbohydrates 27.57g   9%   Dietary Fiber 4.04g   16%   Sugar 9.28g       Sugar Alcohols 0.00g       Net Carbohydrates 23.53g       Protein 45.02g   90%   Vitamin A 3374.79IU   67%   Vitamin C 20.83mg   35%   Calcium 242.93mg   24%   Iron 7.86mg   44%   Thiamin 0.30mg   20%   Riboflavin 0.52mg   31%   Niacin 6.75mg   34%   Vitamin B6 0.96mg   48%   Folate 174.19µg   44%   Vitamin B12 3.19µg   53%   Pantothenic Acid 1.08mg   11%   Phosphorus 467.33mg   47%   Magnesium 123.36mg   31%   Zinc 8.44mg   56%   Copper 0.60mg   30%   Manganese 1.24mg   62%   Selenium 50.60µg   72%   Alcohol 4.03g       Caffeine 0.00mg       Water 435.56g         Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.

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