Ingredients
- Ten der, marbled meat sliced 1/8-inch thick and about 2 inches wide to 6 inches long. Count on 5 ounces of meat per person.
- 1 1-inch block of beef suet
- 4 pieces of baked wheat gluten (kuruma-bu) - buy online. Soak these in water before using and squeeze out the excess water.
- 1/2 block yakidofu (grilled tofu) - if you can't find this, buy a block of firm tofu and place it in a baking dish with some of its liquid, to keep it from sticking to the dish, and broil for a few mi
- 1 pack of shirataki (konnyaku noodles) drained - buy online
- 1 negi (a Japanese leek) - if you can't obtain these, substitute 3 scallions. Negi can be purchased online. These should be sliced diagontally in 2-inch long pieces about 1/4 inch thick.
- 1 bunch of shungiku
- 1 About 1 cup of mushrooms of your choice: enoki, matsutake, King Trumpet, or shiitake, sliced 1/8 inch thick
- 3/4 cup sugar
- 3/4 cup mirin
- 3/4 cup soy sauce
Preparation
Step 1
Keep in mind that you probably won't use all the ingredients at once since the pot won't hold everything. Expect to go through the cooking process more than once, As with most hot pot dishes, you often continue cooking more while you are eating what you just finished cooking.
Heat the sukiyaki skillet. Melt the beef suet over low heat. When the skillet is well-oiled, add the negi or scallions and fry lightly. Spread the beef slices over the negi and cook quickly. While the beef is still partially red, add 3 tablespoons each of the sugar, mirin, and soy sauce.
Add the mushrooms, drained shirataki noodles, yaki-dofu, reconstituted wheat gluten, and season with more sugar and liquids. Before the beef is overcooked, add the shungiku and cook until soft. Eat the ingredients, and repeat the cooking process again, starting with the beef suet.