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SUKIYAKI (Japanese Meat and Vegetable Dish), Japanese
I added the picture for some nice Japanese atmosphere! (It's a Poster Print of the Daigo Shrine in Kyoto, Japan..hope it helps!) This dish is cooked at the dining table! Fun Fun!
Preferably prepare this dish at the table using hot plate or Japanese brazier. (These days we have gas connecting equipment instead of charcoal-burning type.)
Heat suet in the skillet. Add meat and brown lightly. Add ⅓ of the seasoning and cook 1 minute. Push meat to one side of the pan, and add the vegetables, according to the speed with which they cook, greens last. The various vegetables and meat should not be mixed together, but kept separately in the same pan. It looks more appetizing. Be careful not to overcook the vegetables as they should be crispy. Prepare ½ of the above recipe first and add remaining vegetables and meat gradually as you eat.
Season according to one's own taste by adding more sugar and soy sauce.
In Japan one cracks and stirs a raw egg in a small bowl, and dips the hot sukiyaki into it to cool the food before eating. Serves 4 to 6.
Contributed by Mrs. Sayde Kasuga, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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