Japanese fondue (Sukiyaki) from Delicious Magazine (Aus), June 2024 (page 79) by Orathay Souksisavanh

  • tamarind paste
  • bean thread vermicelli
  • Show all ingredients...

  • EYB Comments

    Can substitute beef rump or beef tenderloin for beef top sirloin, and water spinach or watercress for chrysanthemum leaves. See recipe for fish and mushroom suggestions. Can use the magazine's "Basic bone broth".

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beef rump or beef tenderloin for beef top sirloin, and water spinach or watercress for chrysanthemum leaves. See recipe for fish and mushroom suggestions. Can use the magazine's "Basic bone broth".

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.