Sukiyaki
Arrange beef and vegetables on a large platter. Heat a large pan. Grease the pan with lard (or heat salad oil). Add about 1/3 of the meat and 1/2 of the Sukiyaki Sauce. Add 2/3 of each vegetable, keeping meat and vegetables separate. Turn ingredients over gently while cooking for 5 to 6 min. Add another 1/3 of the meat and cook for a further 1 to 2 minutes. Serve immediately. Replenish the pan with remaining ingredients as needed.
Ingredients for 4 portions:
- > 600 g thinly sliced beef (sirloin) or boneless chicken
- > 4 stalks celery, sliced diagonally in 1.5 cm pieces
- > 2 medium onions, thinly sliced
- > 1 bunch green onions and tops, cut into 5 cm lengths
- > 1 cup fresh or canned mushrooms, sliced
- > 1 can 250 g bamboo shoots, sliced
- > 1 can 250 g shirataki, if desired
- > 1 can 300 g tofu, cut in 2.5 cm cubes, if desired
- > lard (or tbsp. salad oil)
- > 1 bottle (250 ml) Kikkoman Sukiyaki Sauce
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