Kabutoyaki (Japanese Beef Dinner)
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1 cp shoyu sauce
1/2 cp dry sherry or sake
1/2 cp olive oil
1/4 cp cider vinegar
1/4 tsp chili powder
beef fat for skillet
1 lb. sirloin steak, cut in thin strips
2 or 3 cubes bean curd (tofu)
2 green peppers, cut in strips, parboiled
1 small eggplant, cut in thin slices
6 carrots, scraped, boiled, cut in strips
1 - Mix shoyu sauce, sherry or sake , oil, and vinegar.
2 - Season with chili powder to taste.
3 - Pour about half mixture into shallow dish.
4 - Pour remaining mixture into 4 small dishes for guests.br> 5 - Add just enough fat to skillet tosizzle evenly over cooking surface.
6 - Dip strips of steak in shoyu mixture.
7 - Lay on hot cooking surface.
8 - Cook at high heat, turning meat once, until beef is done.
9 - Serve at once, or push to one side of skillet.
10 - Add vegetables.
11 - Cook in very little fat until tender and browning.
12 - Serve all at once onto warmed dinner plates.
13 - Guests use fork or chopsticks to dip meat into sauce.
Makes 4 servings.