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
- Soak the rice noodles in warm water for 30 minutes or until tender, and then drain off as much water as possible.
- Mix all the sauce ingredients in a saucepan and stir over low heat until the sugar dissolves.
- Arrange the meat, cabbage, scallions, bamboo shoots, spinach, tofu, mushrooms and noodles nicely on a platter.
- Place the beaten eggs in a small bowl.
- Take the platter and the bowl to the table.
- 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.)
- Cook the Sukiyaki in two batches.
- Saute half the beef and add half the scallions.
- 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.
- Add a little sake if the mixture is drying out.
- Repeat this procedure with the remaining ingredients when required.
- Serve the shredded daikon and carrot as accompaniments.
- You can then help yourselves directly from the pan, dipping the individual hot pieces in the beaten egg before eating them.
- The heat of the food cooks the layer of egg adhering to it.
- In Japan chopsticks or small tongs are used to transfer food from the pan.
