Sukiyaki

By mona

Ingredients

• Cooking sauce:
• 1 - 1/2 lb. sliced beef
• 1 bunch green onions, cut diagonally into 1-1/2 inch pieces
• 2 medium onions, thinly sliced 6 shiitake mushrooms, scored
• 1 large carrot
• 1 chinese cabbage (napa) sliced
• 1/2 lb tofu cut in 1-inch cubes 1 bunch spinach leaves
• noodles
• Other vegetables may be substituted.
• You may use almost any type of oriental noodles
• 2 cups water 1/3 to 1/2 cup sugar
• 1 cup soy sauce 1/4 cup sake

Details

Servings 6
Preparation time 15mins
Cooking time 15mins

Preparation

Step 1

In a medium saucepan, combine ingredients for sauce and heat over medium-low heat. Heat and stir until the sugar is dissolved.
Arrange meat and vegetables attractively on a platter. This can be done several hours ahead. Cut onions at the last minute. Refrigerate until serving time.

At the table, heat a sukiyaki pan over a tabletop burner or heat an electric wok or skillet. Add 3 tbsp. vegetable oil.
Add the vegetables in thirds, beginning with green onions and onions. As they become aromatic, add 1/3 of the sliced beef.
Add portions of mushrooms, carrot, and cabbage.
Pour in about 1/3 of the cooking sauce.
When food begins to simmer, add portions of tofu, spinach and noodles.
Simmer 4 or 5 minutes, turning as necessary.
Guests can help themselves from pot. A raw egg per person may be used to dip the sukiyaki.

Replenish pot as needed.