Sukiyaki

By Pshirley

Ingredients

• 3 lbs lean beef tenderloin
• 2 bunches scallions or 6 leeks
• 18 medium sized mushrooms
• 2 lbs fresh spinach
• 1/2 large head chinese cabbage
• I cup canned drained slice bamboo shoots
• 3 cups cooked shiritake or vermicelli
• 2 cups chicken broth
• 1/2 cup soy sauce
• 1/2 cup sake or sherry
• 1/2 cup sugar
• 1/4 cup cooking oil

Preparation

Step 1

Freeze meet until firm, then slice paper thin. Cut scallions into 1/2 inch pieces slice mushrooms, shred spinach (remove tough stems), cut cabbage into 3/4 inch slice. Place meat, vegetables, vermicelli, bamboo shoots on large platter. Mix chicken broth, soy sauce, sherry, and 1/4 cup sugar. Chill until ready to cook.

When ready to cook and serve, set pan or work on high heat. Add small amount of oil, add enough meat and other ingredients to make a small serving for each person. Sprinkle food with some of the remaining 1/2 cup sugar. Stir to blend. Add small amount of chicken brother and simmer for a few minutes until meat is just cooked and vegetables are tender crisp. Serve hot with soy sauce. Cook remaining food in small quantities. Sukiyaki tastes best when prepared in small servings. Serve with hot steamed rice.