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Sukiyaki With Rice (japan)

From Casserole Favorites Of Home Economic Teachers.

Source and licence

From Casserole Favorites Of Home Economic Teachers, printed page 314, digitised by the Internet Archive: https://archive.org/details/CasseroleFavoritesOfHomeEconomicTeachers

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

Japan. Associated with Japan by its title says: JAPAN (confidence 0.7). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. X onion, thinly sliced 1 bunch scallions, sliced 1 T.
  2. cooking oil 1 lb.
  3. sirloin, cut into thin strips V 4 c.
  4. Sherry Vz c.
  5. beef broth Vi T.
  6. sugar Va c.
  7. soy sauce X c.
  8. bamboo shoots, thinly sliced 2 c.
  9. mushrooms, thinly sliced Saute onions and scallions in oil, stirring frequently.
  10. Add meat;
  11. stir until seared on both sides.
  12. Push meat to one side;
  13. add Sherry, broth, sugar, soy sauce, bamboo shoots and mushrooms.
  14. Stir and fry 4 minutes.
  15. Serve with rice.
  16. Yield: 4 servings.