Recipe

Sukiyaki Recipe

	Nlo209 / All my dishes 1 year, 11 months ago This is a fun meal for a family or a small gathering because everyone is gathered around a central spot. My kids used to ask for this every weekend. Prep:30m Cook:15m Servings:6	Nlo209
	beef casserole japanese

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Ingredients

1 1/2 lb. lean beef, sliced paper-thin across the grain, (freeze slightly before slicing)

1 bunch green onions, cut into 2" lengths, both white and green

1 white onion thinly sliced

1 head of Chinese cabbage (Napa) in bite-size pieced

1 block of fresh tofu, cut into bite sized squares

1 7 oz. pkg. clear mung bean noodles, soaked in boiling water (shirataki)

1/2 lb. fresh bean sprouts

18 fresh shitaki mushrooms, sliced (or 1/2 lb. white mushrooms, halved)

SAUCE: (adjust to your own taste; it should be sweet)

1c. Soy Sauce

1/2 c. Sugar

1 c. Water

1/2 Sake, Mirin or dry sherry

1 raw, slightly beaten egg per person (if you're squeamish--use some cooking liquid as a dip)

Directions

Heat non-stick electric skillet to 350º F (oil slightly)

Combine the soy sauce, sugar, water and mirin in a bowl or pitcher. Stir well, set aside for cooking.

Place about 1/3 of the sliced beef in a corner of the pan, mix it about a bit to brown for about 1 minute. Add the vegetables, 1/3 of each in their own 'corner' of the pan. Pour sauce over these but not so much that the vegetables are swimming (about 1/2 the sauce). Bubble for 4-5 minutes, gently turn everything over keeping the ingredients separate. Bubble 4-5 minutes more and it is ready to serve, and cooked just right.

Start the next batch of sukiyaki when the first half of the dish has been served.

To be totally authentic, people serve themselves out of the bubbling pot in the center of the table ). Also, each person has a little bowl with raw egg in it. You take the boiling hot item from the central cooker, and dip it in the egg and rest it on your bowl of rice. This transfers the heat to the egg so you don't scald your mouth.

Sukiyaki is generally served with rice.

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