| 1 |
Using an extremely sharp knife, slice the slightly frozen steak as thinly as possible, then arrange the slices attractively on a large tray or platter, leaving room for the ready-to-cook assortment of tofu, noodles and vegetables. Cover the steak slices and refrigerate the platter while preparing the remaining ingredients. |
| 2 |
Cut each of the white onions into 6 wedges. Slice the white bottoms and the firm section of the green tops of the green onions into 1-1/2 inch lengths and discard the remainder. Cut the carrot into matchsticks of similar length to the green onions; whipe the mushrooms over with a clean cloth, then cut them in half. Discarding any tough outer leaves and stalk, cut the cabbage into bite-sized pieces. Cut the tofu into bite-sized cubes measuring about 3/4 inch. Trim and discard the staggly ends from the bean sprouts, and slice the bamboo shoots into even-sized pieces. Arrange all the vegetables and tofu on the platter with the meat slices. |
| 3 |
Parboil the noodles for 2-5 minutes or until just soft; do not overcook or they can dissolve. Drain thoroughly and, using scissors, cut the cooked noodles into approximately 2 inch lenghts-just long enough so they can be picked up easily when using chopsticks. Arrange the noodles on the platter with the meat, vegetables and tofu. |
| 4 |
SAUCE: Combine the soy sauce, beef stock, sake, mirin and sugar in a small bowl and stir until the sugar is dissolved. |
| 5 |
Just before serving, heat a large frying pan, or an electric frying pan if cooking the Sukiyaki at the dining table, and brush lightly with oil. When the pan is very hot, take about one-third of the onions, green onions, carrot, mushrooms, cabbage, bamboo shoots and tofu and cook quickly for about 2 minutes, tossing constantly but keeping them separate from one another as much as possible. Push the vegetables and tofu to the side of the pan. Add about one-third of the bean sprouts and noodles to the pan, gently toss for a minute, then push to one side with the other ingredients. Add about one-third of the meat slices in one layer and sear for 30 seconds on each side, taking care not to overcook them. Spoon a little of the sauce over the meat, then toss them together until the meat is just browned through. Turn the heat down to low and gently toss all the ingredients together just prior to serving. |
| 6 |
Sukiyaki should be served straight from the hot frying pan (or electric frying pan), placed in the center of the table. Each diner breaks a raw egg into his or her individual soup bowl, whisking it with chopsticks, to use as a dipping medium. Using a pair of chopsticks, each diner picks up an individual mouthful of Sukiyaki and dips it in the beaten egg before eating. |
| 7 |
When ready for second servings, the frying pan is heated to high again and the cooking process repeated. After all the solid ingredients of the Sukiyaki have been eaten, the delicious cooking liquid that remains, redolent with the ingredients' flavor, is eaten on its own, with steamed rice. |
| 8 |
NOTE: The meat and vegetables should be cooked in batches, as required, to ensure that ingredients don't overcook. The recipe can be assembled to the end of step 4 up to 2 hours before cooking time. Make sure you have everything on the table and your guests comfortably seated before cooking commences. There are two types of noodles that are normally used for Sukiyaki. Harusame are very fine, white noodles, almost transparent. They are similar to Chinese style cellophane noodles, which can be used as a substitute. Shirataki noodles are translucent but jelly like are made from the root of the devils tongue' plant. All these noodles are available from Asian food stores. Some people prefer to have Sukiyaki on rice, even though it is not traditional. |
|
|