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Scottish | Kobe Beef
Sukiyaki
By Japanese Cuisine for Everyone, Yukiko Moriyama
Dec 21, 2004 - 8:02:00 AM
Sukiyaki |
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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. |
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450 g |
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(1lb) beef, Scottish-kobe beef, thinly sliced |
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4 |
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leeks, cut diagonally into 5cm (2") pieces |
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1 |
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onion, cut into wedges |
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285 g |
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(10oz) Chinese cabbage, cut into 4cm (1.5") squares |
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100 g |
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(4oz) spinach leaves |
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100 g |
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(4oz) edible shungiku chrysanthemums |
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2 |
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dried shiitake mushrooms, softened |
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450 g |
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(16oz) grilled or regular tofu |
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285 g |
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(10oz) shirataki filaments or bean threads |
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70 g |
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(2.5oz) beef suet |
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Wari-Shita (Cooking Broth) |
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2/3 cup |
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dashi stock |
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1/4 cup |
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soy sauce |
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1/3 cup |
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mirin |
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2 tbs |
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sugar |
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1 tsp |
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sake |
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Optional Ingredients |
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canned bamboo shoots, drained |
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canned water chestnusts, drained |
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celery stalks |
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fresh mushrooms |
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carrots, cut diagonally into 5mm (1/") slices |
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green onions (the green part of spring onions) |
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4-6 |
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very fresh eggs |
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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. | |
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Servings: 4 |
Preparation time: 20 minutes |
Cooking time: 6 minutes |
Ready in: 26 minutes |
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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 | |
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Amount Per Serving |
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Calories |
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599.47 |
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Calories From Fat (48%) |
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288.81 |
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% Daily Value |
Total Fat 32.36g |
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50% |
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Saturated Fat 14.27g |
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71% |
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Monounsaturated Fat 11.27g |
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Polyunsaturated Fat 3.56g |
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Trans Fatty Acids 0.00g |
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Cholesterol 112.03mg |
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37% |
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Sodium 652.68mg |
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27% |
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Potassium 1058.83mg |
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30% |
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Carbohydrates 27.57g |
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9% |
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Dietary Fiber 4.04g |
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16% |
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Sugar 9.28g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates 23.53g |
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Protein 45.02g |
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90% |
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Vitamin A 3374.79IU |
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67% |
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Vitamin C 20.83mg |
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35% |
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Calcium 242.93mg |
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24% |
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Iron 7.86mg |
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44% |
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Thiamin 0.30mg |
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20% |
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Riboflavin 0.52mg |
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31% |
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Niacin 6.75mg |
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34% |
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Vitamin B6 0.96mg |
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48% |
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Folate 174.19µg |
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44% |
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Vitamin B12 3.19µg |
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53% |
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Pantothenic Acid 1.08mg |
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11% |
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Phosphorus 467.33mg |
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47% |
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Magnesium 123.36mg |
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31% |
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Zinc 8.44mg |
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56% |
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Copper 0.60mg |
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30% |
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Manganese 1.24mg |
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62% |
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Selenium 50.60µg |
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72% |
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Alcohol 4.03g |
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Caffeine 0.00mg |
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Water 435.56g |
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Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. | |
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88005 Overseas Highway, Suite 9-337, Islamorada, Florida 33036 USA
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