Tuesday, May 25, 2010
Sukiyaki -by Cameron
Here's a few different pronunciations:
(tskee-ah-kee)-That's roughly how they pronounce it in Japan
(soo-kee-ah-kee)- How American's often pronounce it
Ingredients (for 2-3, maybe 4, people):
1 bundle of green onions
1/2 of a small onion
1/4 head cabbage
2 stalks of celery
1 large crown of broccoli
1-1 1/2 lbs steak (we just used steak because we had a ton of it in the fridge-love those albertson's deals!-but you can use regular stir-fry meat, or chicken, or whatever)
2 TBS of oil
Soy SauceHow to make Sukiyaki:
1. Get your rice cooking. We use a Rice Cooker, but you use whatever method you have.
2. Cut up the vegetables:
Slice the celery into about 1/2 to 1 inch slices
Cut the carrots into small strips about match stick size
Cut the end of the green onions off (you'll only use those
Cut the broccoli crowns into bite sizes
Shred the cabbage
Slice the onion
Slice the meat as thinly as possible, so you'll probably want to leave you meat slightly frozen to facilitate this.
3. After you slice the meat, you should let it thaw.
4. Heat up the oil (on high) in the pan and put your meat in the heated oil.
5. Put about a 1/4 cup of Sukiyaki sauce in with the meat.
6. Cook the meat. You don't want to cook the meat all the way, but just enough to brown the
outside of the meat.
7. Turn the heat down to low-medium and arrange your vegetables inside the pan.
8. Add between 1/2 -1 cup of Sukiyaki sauce to the vegetables/meat.
9. Cover the pan, and cook for another 10-15 minutes (just until your meat is done and until
your vegetables are cooked to your liking-we like ours a little bit more on the slightly crunchy side and not the mushy side).
10. You're supposed to leave the pan on the heat, but we weren't able to do that with the set up of our kitchen/house (well, we could have stood around the stove, but we didn't want to do that). You eat the meat/veggies right out of the pan.
11. Beat the eggs with a little bit of soy sauce.
As you pull your meat and vegetables out of the hot pan, dip it in the raw egg and eat it.
LET ME EXPLAIN BEFORE YOU GROSS OUT:
You are supposed to take the vegetables/meat out of the pan hot enough so that when you dip them in the raw egg and pull it out, the egg is cooked onto the veggies/meat. A heat transfer is supposed to occur from the veggies to the egg, cooking the egg and cooling the veggies off enough so you can eat them.
12. Eat with your rice.