Island Sukiyaki

Class of 1946

• 2 lbs sirloin tip steak, cut into diagonal 1/4-inch strips, 1-1/2 inches long
• 2 Tbsp salad oil
• 1/4 cup sugar
• 3/4 cup soy sauce
• 3/4 cup mushroom stock or water
• 2 medium round onions, sliced
• 1 cup celery, cut in 1-1/2 inch strips
• 1 can bamboo shoots, sliced thin
• 1 can mushrooms, sliced thin
• 1 block tofu, cubed
• 1 bunch watercress, cut in 1-1/2 inch lengths
• 1/4 lb green onions, cut in 1-inch lengths (include tops)
• 1/2 cup sake (rice wine), optional

Heat oil in skillet, add meat, brown lightly. Mix sugar, soy sauce and mushroom stock. Pour half over the meat and simmer a few minutes. When cooked, push meat to one side of pan and add sliced onions and celery. Cook about 10 minutes; add remaining soy sauce mixture, bamboo shoots and mushrooms; cook 3-5 minutes. Add tofu and watercress stems, cook 1 minute. Add green onions and watercress leaves, cook 1 minute. If desired, add 1/2 cup sake. Cook 1 minute, stirring mixture well, and serve immediately with hot rice.

Yield: 8 servings