Home-style sukiyaki
With tender slices of beef, rice noodles, vegetables and a sweet-spicy broth, this traditional Japanese recipe can be cooked by even the very inexperienced cook. While Japanese cooking looks so complicated when we watch the chefs prepare the dishes, some of these dishes can be easily cooked at home.
When I cooked this dish before, I omitted the tofu and the egg because my kids wouldn’t touch them raw. Well, they have grown up and have become more adventurous with their food. I deleted the older version of this recipe from my blog and posted this one with a new photo too.
Bookmark at:StumbleUpon | Digg | Del.icio.us | Newsvine | Spurl | Furl | Reddit | Yahoo! MyWeb
In the mood for more food? Try these!
Except for personal use, or as legitimate RSS feeds with link back to this page, NO PART OF THIS ENTRY MAY BE REPRODUCED IN ANY MANNER, whether individually or as part of a collection, without the owner's PRIOR written permission. This blog is a FREE service. Help maintain it by respecting the author's copyright.
Some entries have multiple pages. Most recipes are on page 2; others, on page 3 or 4. Click on the pagination links to view them.
Some entries DO NOT contain recipes.
Sorry, I don't e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the form below.
Comments
One Response to “Home-style sukiyaki”
Leave a Reply
cooked this last week and my hubby and cousins loved it! thank you.