Gengi Tsukeyaki

JAPANESE STEAK AND VEGETABLES

Gengi Tsukeyaki (gehn-gec skee-yah-kee) Japanese dish of steak marinated in sake and then quickly fried with vegetables.

It is a marvellous dish for an informal dinner party as it may be cooked at the table in a fondue dish over a spirit burner. The guests should then dip the food in the sauce. The Japanese rice wine, sake, is essential for this dish since it imparts unique and inimitable flavour.

4 SERVINGS

1 ½ to

2 lb. fillet steak

10 fl. oz. sake

4 tablespoons soy sauce

½ teaspoon salt

½ teaspoon black pepper

8 spring onions , cut into

1-inch lengths

12 button mushrooms, wiped clean and stalks removed

2 large green peppers, white pith removed, seeded and cut into thin strips 8 oz. fresh spinach, washed and stalks removed sufficient vegetable oil for deep or shallow frying

SAUCE

1 eating apple, grated large leek, thoroughly washed and finely chopped garlic cloves, crushed

½ teaspoon cayenne pepper

1 small red pepper, white pith removed, seeded and finely chopped

With a sharp knife, cut the meat into very thin strips. Place the strips in a shallow dish and pour over the sake and soy sauce. Sprinkle on the salt and pepper. Leave to marinate for at least 4 hours, turning the meat occasionally.

Remove the meat from the marinade and put it on a plate. Reserve the mar- inade. Arrange the spring onions , mushrooms, green peppers and spinach on the plate.

Add the apple, leek, garlic, cayenne pepper and red pepper to the marinade and mix well. Pour this sauce into a serving bowl.

In a large frying-pan, or saucepan, heat the oil over moderate heat. When the oil is very hot, add the meat and vegetables to the frying-pan, or carefully pour the oil into a fondue pot and place it over a spirit burner on the table. Fry the meat and vegetables a few at a time, for 1 to 2 minutes, or until they are just cooked. The meat should be rare and the vege-tables crisp.

Serve with the sauce.

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