"Every year my Japanese Grandmother (88 this year) makes traditional Sukiyaki dinner over the holidays. Complete with miso soup, Tsukemono and sashimi. "
Traditional Sukiyaki
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Serves 5
INGREDIENTS
1 lb meat, sliced thin
1 cup round onion or leek, sliced
1 cup bamboo shoots, sliced
1/2 cup shitake mushroom sliced, or one small package enoki mushroom
1/2 bunch long rice (soaked in hot water for about half an hour)
1/2 block tofu, medium firm, cubed
1 tablespoon butter
Arrange ingredients on platter.
Sauce:
2 cups water
1 pack iriko dashi (powdered sardine soup stock, about 6 packs in a package)
3/4 cup low-sodium soy sauce
1/2 cup sugar
1/4 cup mirin (sweet cooking seasoning)
1/4 cup sake (Japanese rice wine)
Bring all ingredients to a boil till, stir to melt sugar. Remove from stove and cool.
DIRECTIONS
In heavy skillet, melt butter on high heat. Add meat and stir about a minute. Move the meat to the side and add the rest of the ingredients one by one without stirring. Pour the sauce over the meat and vegetables to cover. Do not stir. Cook till done. Add more sauce if needed. Save the left-over sauce for the next time.