Sukiyaki Recipe

• Broth:
• 1 cup water
• 3/4 cup soy sauce
• 1/2 cup sugar
• 1/4 cup sake
• (this is all we use, but some substitute Mirin for some of the sugar and sake.
• Stew ingredients:
• 1 lb thinly sliced beef, tenderloin or bonesless sirloin
• 4 green onions, 1 inch pieces
• 1 onion, halved then sliced
• spinach, 10 oz frozen thawed and liquid squeezed or 10 oz fresh
• one pkg firm or extra firm tofu, 3/4 inch cubes
• 6 oz white mushrooms, sliced
• 6 dried shitake mushrooms, soaked in hot water to reconstitute and sliced (retain liquid for possible use)
• 2 celery stalks, 1/4 inch slices
• 2 carrots, 1/4 in slices
• bean thread or shirataki filaments, reconstituted in hot water and drained
• 1 small can sliced bamboo shoots, drained (optional)
• 1 small can sliced water chestnuts, drained (optional)

Directions