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Recipes : Scottish | Kobe Beef Last Updated: Oct 18, 2010 - 11:53:30 AM

By Japanese Cuisine for Everyone, Yukiko Moriyama
Dec 21, 2004 - 8:02:00 AM

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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.
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
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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