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The
House of Japan offers two restaurants fo different kinds. The
one
on the main floor serves Eastern foods on Western tables, while on the
second floor guests sit on mats while waitresses prepare Japanese
specialties beside them.*
JAPANESE
SUKIYAKI
Japanese
Beef**
2 pounds
sirloin beef
4 tablespoons sesame or vegetable oil
1/2 cup beef broth
3/4 cup soy sauce
1/4 cup sugar
1 tablespooon dry sherry
2 cups thinly sliced onions
1 cup sliced celery
1 cup sliced bamboo shoots
1/2 pound mushrooms, sliced thin
1 cup shredded spinach
4 green onions, sliced
1 pound vermicelli, cooked and drained
Have
the steak cut paper-thin into pieces about 2 inches by 3 inches.
(If you do it yourself, partially freeze the meat to
facilitate
cutting.)
Heat the oil in a large skillet. Add the meat
and brown on all sides. Combine the broth, soy sauce, sugar,
and
sherry in a bowl. Add half of this mixture to the meat.
Push the meat to one side of the skillet. Add the
onions
and celery; cook over low heat for 3 minutes. Addthe
remaining
soy mixture, the bamboo shoots, mushrooms, and spinach. Cook
over
low heat 3 minutes. Add the green onions and cook for 1 minute.
Heap the vermicelli on one side of a platter and the sukiyaki
on
the other and serve immediately.
This dish is particularly suited for preparation at the table in a
chafing dish.
4 to 6 Servings.
*Pavilion/Restaurant Description
- New York World's Fair 1964/1965
Official Souvenir Book (c.1964 Time Inc.)
**Recipe - New York World's Fair 1964/1965
Official Souvenir Book (c.1964 Time Inc.) |
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