Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
The best-known Japanese dinner is sukiyaki,
which is delicious and easily prepared at the table. Ask the meat dealer
to give you the most tender cut of beef. Cut it in thin slices about
1 inch wide and 2 or 3 inches long, or have the meat dealer do this for you.
1 small piece of beef suet
1 lb. beef
4-oz. pieces of bean curd (tofu).
1 1/3 cps consomme or bouillon
1/2 cp shoyu sauce
1/4 cp sugar
2 tbsp sake, sherry, or whiskey
8 washed, drained spinach leaves.
8 scallions, or 4 leeks, sliced
4 thin slices Chinese lettuce or head lettuce
4 mushrooms, sliced
1 - Heat a large skillet slightly.
2 - Rub the cooking surface with small piece of beef suet.
3 - Spread the slices of beef over the greased surface.
4 - Cook until browned.
5 - Add more suet and beef curd to skillet while meat cooks tender and done.
6 - Gather beef at one side of skillet.
7 - Remove remaining suet or curd.
8 - Mix consomme or bouillon, shoyu sauce, sugar and sake, sherry, or shiskey and pour into skillet.
9 - Add spinach, scallions or leeks, lettuce and mushroons.
10 - Cover and let cook.
11 - Stir with long chopsticks frequently.
12 - Uncover after 5 minutes.
13 - When vegetables are tender, which is about 10 minutes cooking, each guest immediately helps himself to meat and vegetables
Makes 4 servings.
At Japanese restaurants, the skillet for sukiyaki is put on the table
on a gas ring or electric plate and cooking is started. Then a clear
soup is served. When the soup is eaten, cold, crisp vegetables, such as
carrots, white turnips, radishes and green peppers, decoratively sliced
are brought to the table and then hot rice in a covered bowl. By this
time the delicate greens added to the beef in the skillet are ready.
These are served with the meat from the skillet to your plate, the waiter
using long chopsticks. Some Japanese restaurants serve a thin macaroni
or vermicelli in place of rice, and offer a raw egg for the Japanese-
trained gourmet who likes to eat the hot meat after dipping it into beaten egg.
Other dishes served with either of these Japanes dishes (Kabutoyaki or Sukiyaki) in-
clude grated raw radishes, chopped pickled melon rind, shrimp sauteed
and to be dipped by guests into shoyu sauce, preserved fruits, fresh
fruits, tea, sherry or dry wine or sake and almond cookies.