Sukiyaki

By bunny

Ingredients

• 1 1/2 lb thinly sliced beef
• 1 package yakidofu or firm tofu
• 6 scallions
• 8 oz. Chinese cabbage
• 4 fresh shiitake mushrooms
• Sukiyaki Sauce
• 1/3 tsp "HON-DASHI"
• 1 cup water
• 2 Tbsp sugar
• 1/3 cup cooking sake
• 1/3 cup mirin
• 1/3 cup soy sauce
• 1 Tbsp vegetable shortening (or beef fat)
• 4 beaten eggs

Details

Servings 4

Preparation

Step 1

1. Cut tofu into 1-inch cubes. Dice scallions diagonally into 2-inch-long pieces. Chop Chinese cabbage into 2-inch squares. Remove stems from shiitake mushrooms and slice each mushroom in half. Place all vegetables and beef in a large plate.
2. In a separate bowl, combine "HON-DASHI", water, sugar, sake, mirin and soy sauce to make Sukiyaki Sauce.
3. Heat a large frying pan and melt vegetable shortening (or beef fat) over the entire bottom of the pan. Arrange the beef slices in strips across the pan and pour about half the Sukiyaki Sauce over the meat as soon as it begins to brown.
4. Add vegetables and simmer about 2 to 3 minutes.
5.Keep warm and serve. Dip in beaten egg and enjoy.
6. Add the remaining sauce, beef and vegetables as needed.