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MISSION STUDY
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continued from Puge 1 Sukiyaki ' Round steak—31bs. (sliced thin as bacon, 2x5 inches) Onions—3 (thinly sliced) Celery^—6 stalks, cut in 1 lengths Fresh spinich—3 cups, coarjsely cut Cabbage—1 small head, coarsely cut Bamboo shoots—2 cans Spring onions—4 bunches, in 2-inch lengths (use some of green part) ) Soy . sauce—P/jj cups (3 small bottles) Sugar—y% cup Carrots—4medium-siezed,, cu|t in long thin pcices
Mushrooms (2 small can$) water chestnuts (2 cans) are used in Japan but may eb omitted
Place three heavy frying over heat and put a medium piece of suet in each. When about 2 tsp. of grease has melted, lay a layer of meat slices in each frying ban. When meat is seared on both sides, push it to one side and add- more
meat until ^all has been sealed. Pour over tKe meat 1/4 cup of soy sauce and 2 tsp. of sugar and mix well. Cut down heat a little and add sliced onions and spring oni >ns, and gradually add all the ingredients. Wait for vegetables to took down if pan is too full. After vegetables have been added the irst time, again pour % cup of soy sauce and 2 tsp. of sugar over them. If meat or vegetablesi seem to be sticking, add to 1 cu > of water per pan. When the niei t is done and the vegetables tender, the sukiyaki is ready. The soy sauce and sugar can be used in greater or less quantity, according to taste.
Cook 4 cups of rice (short fat Serve the sukiyaki on top of the rice. '
1
grain is the type used in Japan)
62.1%