Mizutaki
From Sunset Wok Cookbook; posting for ZWT6 (Asia) This is a meal to make at the table; great for dinner parties.
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INGREDIENTS
Nutrition- 1 1⁄2lbs lean boneless beef sirloin, fat trimmed and cut across the grain into 1/4 inch thick slanting slices
- 1 1⁄2
- 1
- 3⁄4
- 6 -8
- 1⁄2
- 1
- 6 -8cups hot cooked rice
- 8cups beef broth
Mizutaki Sauce
- 1
- 2tablespoons rice wine vinegar
- 1⁄4teaspoon dry mustard
- 1cup vegetable oil
- 1⁄2cup sour cream
- 2tablespoons soy sauce
- 2
- 1⁄3cup beef broth
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DIRECTIONS
- Arrange beef, chicken, vegetables, and tofu on trays; place next to wok in center of the table.
- Prepare Mizutaki sauce; pour into 6 small bowls. Fill 6 more bowls with rice.
- Place an electric wok in the center of the table.
- Pour broth into wok and bring to a boil; adjust heat to keep broth simmering.
- Let guests fill wok with some of each food, starting with the slower-cooking carrots and cauliflower and ending with meats.
- Cover wok; let food simmer until chicken is no longer pink in the center; 3-5 minutes.
- Uncover wok, let guests remove portions a bit at a time.
- Dip each bite in Mizutaki sauce, then eat with rice.
- As wok is emptied, let guests add more food and cook to taste.
- At the end of the meal, add the broth to sauce cups; stir broth and sauce together, then sip mixture as soup.
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