Sukiyaki from Japanese Country Cookbook by Russ Rudzinski and Mike Nelson

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

  • mjes on April 19, 2018

    In the late '60's I lived in San Francisco a few blocks from the Japanese cultural center. A friend's husband was a Japanese personal chef. He taught me to make sukiyaki as my first authentically Japanese dish. When they moved, they gave me a copy of this cookbook noting I could move well beyond sukiyaki. This became my go-to recipe when I needed to check my memory. A family food allergy now requires I omit the scallions. I sometimes add a bit of fresh ginger to compensate for the lack of onion. Despite the objections of the cookbook's author, I like to add some greens ... baby bok choy being the most common. But I do appreciate the reminder to pay attention to the overall effect of ingredients on the final broth ... the "prize" at the end.

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