🚀 go-pugleaf

On Thu, 11 Jan 2007, Willy Skass wrote:

> Sukiyaki American Style
>
> Sukiyaki Sauce
> 1 1/2  cups chicken broth
> 1/2     cup sugar
> 1/4     cup mirin
>
>
> 1/4 to 1/2 cup cooking oil
> 1    8-ounce can shirataki, drained and par-boiled to freshen
>      OR equivelant amount of fresh noodle
> 1/2  head Chinese cabbage, shredded to 2-inch lengths
> 12   Scallions, cut into 2-inch lengths
> 1     Large onion, peeled and shredded into 2-inch lengths
> 4     large fresh mushrooms, sliced thinly
> 1/4  cup thinly sliced bamboo shoots (use canned, refreshed with
>       boiling water
> 1/4  pound tofu, drained and dried
> 1/2  pound fresh bean sprouts
> 1/2  pound fresh spinach leaves, shredd to 2-inch lengths
> 1    pound sukiyaki beef (or 1 pound top sirloin steak, thinly sliced)
>
>
> 	Prepare the sauce in advance:  Combine all sukiyaki sauce
> ingredients in a mixing bowl and pour into a pitcher.
>
> 	Place all ingredents, except the cooking oil, on a large
> serving platter, cover with plastic wrap, and refrigerate until
> cooking time.
>
> 	Heat 1 tablespoon of oil in an electric skillet or chafing
> dish over high heat.  Slowly add the noodles, cabbage, scallions,
> onion, mushrooms, bamboo shoots, and tofu, one ingredient at a time,
> stirring carefully with a pair of chopsticks.  Occasionally add more
> oil.  As the vegetables cook, pour in the sauce.  Let everything cook
> over a high heat for about 6 to 8 minutes, stirring occasionally. Add
> the bean sprouts, spinach, and meat.  Reduce heat to a simmer and
> continue to cook for about 5 minutes.
>

thank you!

I'll have to try it soon.

On Thu, 11 Jan 2007 22:09:53 -0600, barbie gee
<barbie.gee@NOSESPAMgmail.com> wrote:

SNIP SNIP
>
>thank you!
>
>I'll have to try it soon.

The wife will look through her recipe files and see if she can find
any more.  Also she has some in "memory", and she'll try to write them
out if she can.  She should (no promises) be able to come up with a
few more.  You might say she's some-what familiar with Japanese
cooking.  She was born and raised in Kyoto, and her father was a
classical Japanese Master Chef.

If I come up with anything, I'll post.

Willy Skass wrote:
> 
> Sukiyaki American Style
> 
> Sukiyaki Sauce
> 1 1/2  cups chicken broth
> 1/2     cup sugar
> 1/4     cup mirin
> 
> 1/4 to 1/2 cup cooking oil
> 1    8-ounce can shirataki, drained and par-boiled to freshen
>       OR equivelant amount of fresh noodle
> 1/2  head Chinese cabbage, shredded to 2-inch lengths
> 12   Scallions, cut into 2-inch lengths
> 1     Large onion, peeled and shredded into 2-inch lengths
> 4     large fresh mushrooms, sliced thinly
> 1/4  cup thinly sliced bamboo shoots (use canned, refreshed with
>        boiling water
> 1/4  pound tofu, drained and dried
> 1/2  pound fresh bean sprouts
> 1/2  pound fresh spinach leaves, shredd to 2-inch lengths
> 1    pound sukiyaki beef (or 1 pound top sirloin steak, thinly sliced)
> 
>         Prepare the sauce in advance:  Combine all sukiyaki sauce
> ingredients in a mixing bowl and pour into a pitcher.
> 
>         Place all ingredents, except the cooking oil, on a large
> serving platter, cover with plastic wrap, and refrigerate until
> cooking time.
> 
>         Heat 1 tablespoon of oil in an electric skillet or chafing
> dish over high heat.  Slowly add the noodles, cabbage, scallions,
> onion, mushrooms, bamboo shoots, and tofu, one ingredient at a time,
> stirring carefully with a pair of chopsticks.  Occasionally add more
> oil.  As the vegetables cook, pour in the sauce.  Let everything cook
> over a high heat for about 6 to 8 minutes, stirring occasionally. Add
> the bean sprouts, spinach, and meat.  Reduce heat to a simmer and
> continue to cook for about 5 minutes.

Sheesh.  What a waste of bandwidth.

trent
-- 
"This user has a pattern of behaviour in the usenet group chi.forsale
that borders on abusive."