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Back to Recipe List	* Exported from MasterCook * Yaki Niku Recipe By : A Hundred Years of Island Cooking; 1991 Serving Size : 6 Preparation Time :0:00 Categories : 11-07 Jul 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds thinly sliced sirloin 8 large fresh mushrooms -- sliced 1 long eggplant -- sliced 4 cups chopped celery cabbage [mild-flavoured cabbage aka napa cabbage or won bok or makina] 2 green peppers -- sliced Salad oil for frying Yaki Niku Dipping Sauce 1 cup soy sauce 1/4 cup lemon juice 1/4 cup mirin 1/2 cup sugar 1 teaspoon toasted and ground sesame seeds 1/8 teaspoon ground red pepper -- (hot pepper) Cut meat into two 1-inch pieces. Arrange the meat and vegetables on a large serving platter. At the dining table, heat an electric griddle to 400F. Brush the griddle with oil and quickly fry the meat and vegetables. Serve with Yaki Niku Dipping Sauce. Makes 6 servings. Yaki Niku Dipping Sauce In a saucepan, combine all ingredients; bring to a boil, stirring constantly. Cool. Makes 1 1/2 cups. From A Hundred Years of Island Cooking - a collection of recipes from Hawaiian Electric Company; 1991. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 4 July 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 129 Calories; trace Fat (2.2% calories from fat); 4g Protein; 30g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 2748mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 0 Fruit; 1 Other Carbohydrates.

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