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Meal Type

Cuisine

Sukiyaki

Featured in the Honolulu Star-Bulletin on October 17, 2007.

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Ingredients:

Sukiyaki

  • 1 tablespoon butter or margarine
  • 2 cups sliced chicken or beef
  • 1 can (1 pound, 3 ounces) bamboo shoots, drained and sliced
  • 1 can (5 3/4 ounces) button mushrooms, drained OR
  • 10 dried shiitake mushrooms, soaked, stems removed, and sliced
  • 1 can (14 ounces) shiratake (Japanese gelatinous noodle-like strips made from tuberous root
  • flour), drained
  • 1/3 cup raw sugar
  • 1 cup chicken broth
  • 1/2 cup soy sauce
  • 1/4 cup sake
  • 1 block (20 ounces) firm tofu, cubed
  • 1 bunch watercress, cut in 1-inch lengths
  • 1 onion, sliced

Directions:

  1. In a skillet, melt butter; sauté meat.
  2. Add bamboo shoots, mushrooms, and shiratake.
  3. Sauté for 2 minutes.
  4. Add raw sugar, broth, soy sauce, and sake.
  5. Cook until broth comes to a boil.
  6. Add tofu, watercress, and onion.
  7. Cook 2 more minutes.

Makes 6 servings.

Approximate Nutrient Analysis per serving:
400 calories, 21 g fat, 6 g saturated fat, 75 mg cholesterol, greater than 1500 mg sodium, 24 g carbohydrate, 4 g fiber, 15 g sugar, 30 g protein

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