New Otani Sukiyaki

By á-174942

Ingredients

• SUKIYAKI SAUCE:
• 8 small dried black mushrooms
• 1 tablespoon vegetable oil
• 2 pounds lean beef ribeye thinly sliced
• into 1/2" pieces (or New York steak)
• 2 medium onions sliced
• 1 bunch green onions cut 3" pieces
• 1/2 Nappa cabbage thinly shredded
• 1 bunch spinach washed, stemmed (abt 6 cups)
• 1 package tofu - (19 oz) cut 1" cubes
• 1 package bamboo shoots - (7 oz)
• 1 package enoki mushrooms - (3.5 oz) stalks removed
• 1 pound yam noodles (optional)
• 6 ounces soy sauce
• 8 ounces sake
• 4 ounces mirin (sweet cooking sake)
• 1 1/2 ounces sugar or to taste

Details

Servings 6

Preparation

Step 1

Soak mushrooms in water for 10 to 15 minutes and remove stalks.

Heat large wok over medium flame. Add oil. Saute beef for 1 to 2 minutes. Add onions and green onions, continuing to saute for 1 to 2 minutes. Add vegetables, tofu and black and enoki mushrooms. Pour well-mixed sukiyaki sauce into pan and simmer for 5 to 6 minutes.

Serve over boiled yam noodles, if available.

This recipe yields 6 to 8 servings.