Sukiyaki

A tasty Japanese favourite.

Ingredients


  • 4 japanese mushrooms (shiitake or any other asian variety)
  • 125 g rice noodles
  • 625 g beef tenderloin (fillet, sliced very thinly)
  • ½ an asian cabbage (cut into 2in/5cm pieces)
  • 4 scallions (cut into 2in/5cm pieces)
  • 2 bamboo shoots (finely sliced)
  • 4 spinach leaves (rolled and shredded)
  • 125 g tofu (cut into cubes)
  • 60 g suet or beef fat or 2-3 tablespoons vegetable oil
  • 3 eggs (beaten)
  • 2-3 tablespoons sake, if required
  • 1 cup shredded daikon (white radish)
  • 1 cup shredded carrot
  • sauce:
  • 125 ml fish stock
  • 250 ml japanese dark soy sauce
  • 90 g sugar
  • 60 ml sweet rice wine
  • one-third teaspoon salt

Method

  1. Soak the rice noodles in warm water for 30 minutes or until tender, and then drain off as much water as possible.
  2. Mix all the sauce ingredients in a saucepan and stir over low heat until the sugar dissolves.
  3. Arrange the meat, cabbage, scallions, bamboo shoots, spinach, tofu, mushrooms and noodles nicely on a platter.
  4. Place the beaten eggs in a small bowl.
  5. Take the platter and the bowl to the table.
  6. Heat a skillet over a table burner and use the fat or oil to cover the base of the pan. (You can, of course, sauté the dish on the kitchen stove, if you don't have a table burner.)
  7. Cook the Sukiyaki in two batches.
  8. Saute half the beef and add half the scallions.
  9. When the beef is tender, pour over a little of the sauce, then add half of the cabbage, bamboo shoots, mushrooms, noodles, tofu and shredded spinach leaves.
  10. Add a little sake if the mixture is drying out.
  11. Repeat this procedure with the remaining ingredients when required.
  12. Serve the shredded daikon and carrot as accompaniments.
  13. You can then help yourselves directly from the pan, dipping the individual hot pieces in the beaten egg before eating them.
  14. The heat of the food cooks the layer of egg adhering to it.
  15. In Japan chopsticks or small tongs are used to transfer food from the pan.




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