Sukiyaki Dog Recipe

Preparation:

1. Freeze the beef until it is firm enough to cut into very thin slices. Store.
2. Bring 3 quarts water to a boil in a kettle or large saucepan. Add the noodles; reduce heat, and simmer, uncovered, for 10 minutes, after, drain and cut into 2- to 3-inch lengths. Store.
3. Place a large, heavy skillet or wok over high heat and rub the bottom and sides with suet or brush with oil. Add the scallions, onions, mushrooms, and bean sprouts; cook quickly, turning once, until soft. Move the vegetables to the side of the skillet. Line the bottom of skillet with sliced meat. Cook briefly on 1 side, sprinkle with soy sauce and sugar, and add 4 tablespoons of the broth.
4. Add cellophane noodles, tofu, and remaining broth; heat through, Place rice in the dog’s dish, arrange sukiyaki on top, and serve immediately. You can make 4 quarts of sukiyaki with this recipe.

Ingredients:

• 2 pounds boneless round steak
• 4 ounces cellophane noodles (available in Oriental food shops)
• 2 chunks beef suet or 4 tablespoons vegetable oil
• 4 scallions cut into 1-inch lengths
• 4 small onions cut into quarters
• 2 cups mushrooms cut into halves
• 2 cups bean sprouts
• 4 tablespoons soy sauce
• 2 teaspoons sugar
• 4 cups beef broth
• 8 to 12 ounces firm tofu, into 1-inch cubes
• Steamed white rice

Note:
Akitas were brought from China to the Japanese island of Honshu, where they were used to hunt deer, boar, and even bear. The Japanese consider the Akita to be a national treasure, and for this reason eventually prohibited its use as a fighting dog. The Akita has come into its own in the United States and Europe as a companion dog.