Recipe by STARWALK
"Sukiyaki for those that don't like tofu or seaweed. Great for a quick, nutritious supper with lots of natural flavors! Add some diced tomato for added fresh flavor."
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thinly sliced roast beef, cut into strips
fresh spinach, rinsed and stemmed
fresh button mushrooms, halved
1 (10.75 ounce) can
beef stock, divided
thinly sliced onion
sake, or to taste
soy sauce, or to taste
This was alright in that the soya+beef broth+sake (white wine for me) approximated sukiyaki flavour. I'm not overly thrilled by it, but it's not a bad flavour to make your vegetables.
Another comment says this is in no way like real sukiyaki. True, but I still find it a better approximation than what usually passes for sukiyaki in the US. What I found interesting is the comment that it is for people who don't like tofu or seaweed. Real sukiyaki never contains seaweed.
This dish is really tasty! Since I didn't have any noodles on hand, I served this alongside some rice and there were no complaints at the table. Next time, I think I'll throw in a little bit of garlic, just to play around with the recipe a bit. It's actually a very versatile recipe and you can add just about anything you'd like, according to personal preference. We really really enjoyed this as is though. Thanks!
I have yet to see a "real" sukiyaki recipe. Given that, this is just fine!! We will make again. Thank you.
This was extremely bland and soupy, and I added 2 garlic cloves as well as tomatoes for extra flavor. Absolutely no 'asian' taste at all, just beef and spinach soup. I won't make this again.
Tried this last night. I've had authentic Suikiyaki and this isn't it, but it isn't bad. I don't know if it is the soy sauce and the Sake, but it smelled right when I was cooking it.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 49
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