Sukiyaki -

Sukiyaki

Ingredients

1 pound (450 g) boneless beef sirloin or tenderloin
1 quart (1l) plus ½ up (125ml) water
8 ounces (225 g) shirataki filaments
10 to 12 ounces (285 to 340 g) tofu
8 to 10 fresh medium Chinese black mushrooms
2 medium leeks
4 ounces (115 g) spinach
4 eggs
½ cup (125ml) soy sauce
¼ cup (60ml) sake
¼ cup (60ml) mirin
3 tablespoons (45ml) sugar
2 ounces (60 g) beef suet, cut into 2 or 3 pieces

Details

Serves: 4

Method

1. Cut beef into 1/16 inch (2mm) thick slices. Cut slices into 3 to 4 inch (8 to 10cm) lengths.


2. Heat 1 quart (1l) water to boiling in 2 quart (2l) saucepan over high heat. Add shirataki; boil 2 minutes. Drain well; cut into 4 inch (10cm) lengths. Cut tofu into 1 to 1½ inch (2.5 to 4cm) cubes; drain.


3. Remove and discard stems from mushrooms; make shallow, V-shaped cuts in crisscross design on cap of each mushroom, if desired. Cut leeks diagonally into ½ inch (1.3cm) thick slices. Cut spinach leaves crosswise into halves.


4. Arrange beef, shirataki, tofu, mushrooms, leeks and spinach on large platter. Break 1 egg into each of 4 small serving bowls.


5. Mix remaining ½ cup (125ml) water, the soy sauce, sake, mirin and sugar in medium bowl or pitcher; stir to dissolve sugar. Reserve sauce.


6. At the table, heat 10 to 12 inch (25 to 30cm) skillet over medium-high heat. Add beef suet; heat until partially melted and pan is evenly coated. Add several beef slices; cook until just beginning to brown, about 1 minute. Add about ½ of the sauce and about ⅓ of the tofu, shirataki, mushrooms, leeks and spinach, as well as more beef slices. Cook, turning ingredients to coat with sauce, until foods reach desired doneness. As each kind of food is cooked, diners are served or serve themselves from the skillet. Each person mixes the egg and uses as dipping sauce for hot food. Add food and sauce to skillet as needed until all ingredients are cooked.

Related food category:

• One - Pot Table Cooking