Evening star. [volume] (Washington, D.C.) 1854-1972, 1956-10-23
BY VIOLET FAULKNER


To the uninitiated sukiyaki
may seem like a lot of fuss and
bother. Actually, it's the Japa-
nese answer to our pot roast
dinner. But, the cooking time
is much shorter than for a
thick, heavy pot roast. The
vegetables also are handled in
different fashion.
You'll find many versions Of
sukiyaki but. basically, the in
gradients are the same. Vege-
tables may vary according to
the family's likes and dislikes
or what happens to be avail
able at the time. The meat, of
course, is always beef.
The cut of beef used in our
recipe today doesn't conform to
that used in some japanese
restaurants. Recently I watched
a japanese cook prepare suki-
yaki and he pointed out the
beef should be paper-thin slices
of the best sirloin. Then COOK
ing time is very short. Our
Americanized version uses top
round, tenderized, cut into
strips. The cooking time is one
hour. The vegetables are added
and cooked only until tender
crisp.
Tenderize Meat
To tenderize the round steak.
pound with a meat mallet. If
you don't have a mallet among
your kitchen gadgets, use the
dull edge of a knife or a saucer
Then cut the steak into strips
about 2 inches long and e inch
wide. Brown the meat and sim
mer in bouillon with sugar
and soy sauce.
The vegetables are added,
keeping each one in its own
separate niche. Take tip from
the Japanese and cook them for
short period of time. This per-
mits the vegetables to retain
some of their firm, fresh texture
and also helps to retain the vi
tamins so often lost in the cook
ing water.
Rice is the traditional accom-
paniment, but it's always a side
dish. Never serve the sukiyaki
on top of the rice.
For the adventurous cook, here
are some additional Japanese
recipes with fascinating titles.
They're taken from a cook book
sent to me by a friend who is
currently stationed in Japan.
I'm giving them to you exactly
as they appear in the book. You
may question, as I did, the word
ing of the instructions in some
instances. However, the recipes
are not complicated and you
shouldn't have any trouble.
Sukiyaki
2 beef round steaks, cut l2-inch
thick
"a cup lard
beef bouillon cube
"A cup hot water
3 tablespoons sugar
y cup soy sauce
10 to IL green onions cut in q
inch pieces
l u cups sliced celery
l can (8-ounce) bamboo shoots
3 cups cooked rice
Pound round steak and cut
into strips about 2 inches long
and u inch wide. Brown the
meat in lard or drippings in a
frying pan. Pour off drippings.
Dissolve the bouillon cube in hot
water. Combine bouillon, sugar
and soy sauce. Mix well. Pour
mixture over meat; cover and
simmer hour. Push the meat
to one side of the pan. Add
vegetables. keeping each separate
Cover and cook slowly is min
utes or until the vegetables are
tender. Serve at once with a
rice accompaniment. Four to
six servings.
Mother and Son
y pound sliced cooked chicken
u pound mushrooms
3 small onions
| cup chicken stock
6 tablespoons soy sauce
s tablespoons sherry or sake
6 eggs
112 pounds boiled rice
Slice chicken thin. Slice the
mushrooms into pieces IA
inches long; slice the onions
lengthwise. Boil the sherry,
soup stock, and soy sauce. Put
tho nhirknp V1o,achrno,,ne aud