Sukiyaki Recipe

  • 1 1/2 pounds thinly sliced beef rib eye
  • 1 bunch green onions
  • 1 white onion, sliced (large)
  • 1 package tofu
  • 12 ounces shirataki (these noodles are almost totally a beneficial type of fiber)
  • 1 can bamboo shoots (16 ounce can)
  • 8 ounces shiitake mushrooms
  • 2 packages udon noodles
  • 1/2 head napa cabbage
  • 1 egg per person
  • Sauce
  • 1/2 cup soy sauce
  • 1/2 cup sugar
  • 1 cup water
  • 2 tablespoons mirin(Japanese sweet cooking wine)
  • Mix together and set aside.
Freeze beef for one hour, then slice very thinly. Trim scallions and cut into 4 inch pieces. Cut tofu into large cubes. Wash shirataki and briefly boil to remove smell. Slice bamboo shoots. Cut cabbage into 1 inch pieces. Arrange all the sukiyaki ingredients on platters, meat on one, and the vegetables on another. Try to arrange the food so it looks appealing and neat. Use large cooking chopsticks to add the ingredients and cook the sukiyaki. Do not be tempted to mix everything together, but keep all ingredients in their own areas. Use a portable butane burner with a pan or electric skillet at the table. Heat pan and add the beef fat to render. (or add 1/2 Tbsp. oil)

Lightly cook 1/2 of the beef and then push it to the side. Add a small amount of all the vegetables and tofu, keeping them in their separate areas. Place 1/2 of the sauce in the pan. Start eating as soon as the vegetables are slightly wilted. Serve directly from pan and have diners dip the hot food in bowls of beaten egg sprinkled with Shichimi togarashi(Japanese 7 spice). Serve each diner a bowl of hot rice.

After the pan is emptied, start the process over again, add more of each item and more sauce, adding the udon toward the end, otherwise it will absorb a lot of sauce.

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