Hiranaka sukiyaki PDF Print E-mail

Hiranaka Sukiyaki

Posted by WingsFan91 at recipegoldmine.com 9/5/2001 8:31 am

1/4 cup granulated sugar
1/2 cup soy sauce
1/4 cup water or mushroom stock
3 onions, sliced thin
4 stalks celery, sliced thin
1 can bamboo shoots
2 bunches green onions, tops, sliced
1 pound beef, cut into strips
1 can mushrooms
2 bunches watercress
Small amount shiratake (translucent rubbery noodles)
2 teaspoons MSG

Brown meat in vegetable oil. Add soy sauce, MSG, stock, and sugar. Allow meat to cook in sauce for about 2 minutes.

Add onion and celery and let cook for a couple more minutes.

Add mushrooms, bamboo shoots and green onions and cook from three to five minutes.
Push food to side of pan and add shiratake. Cook until shiratake absorbs some of the juice.

Add watercress and cook for one minute. Stir well and serve with rice.

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INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
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