Sukiyaki

 Ingredients 

1 1/4 pounds teriyaki, tender beef or chicken

1 medium onion, thinly sliced

1/2 bunch green onions, cut in 1 1/2 inch pieces

8 shiitake mushrooms, soaked, and sliced

1 bunch spinach leaves

1 carton shirataki (yam noodles) or 1 can 8.5 oz.

1 box tofu, cubed in 1 inch squares 

Uncooked eggs (optional)

Bean sprouts, 1/2 bag

Napa cabbage

Marinade chicken in:  1/4 cup soy sauce, 1/2 cup water, 2 tablespoons sake or white wine, 4 teaspoons sugar.

Marinate chicken and sauce. Place skillet on the table. 

Turn heat to medium high;  add ginger and garlic.  

Place 1/4 of the meat in the skillet and sauté quickly. 

Add one half of the sauce. 

Add portions to the remaining ingredients. Try not to mix them. Cook for 7 to 10 minutes, stirring with chopsticks.


Each person helps himself. If these are the meat and vegetables may be dipped in egg in individual small bowls before eating. Ingredients and sauce are replenished as needed. Sukiyaki is available in Asian markets. Slicing your own, partially freeze the meat for thinner and easier slicing.



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