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Beef Sukiyaki
Yield: 4 servings

4 oz beef suet or steak trimmings
2 lb beef tenderloin, sliced very thin
Dry mustard, for dip sauce
12 scallions, cut in 2" lengths
1/2 lb Chinese cabbage, in 2" chunks
1/2 lb spinach, chopped in 1" lengths
2 cups Shirataki
12 large Mushrooms
12 1" cubes of tofu
1 can Bamboo shoots
4 Bowls of hot rice
2 Eggs, beaten with a little water

1/2 cup shoyu
1/4 cup sake
1/3 cup sugar

Cook the rice and arrange all the main ingredients on a large
platter and bring to the table where the skillet is ready.

Make a thin paste of mustard and water. Set out in 4 small

Beat two eggs in a little water and set out in 4 small cups.

Combine the shoyu, sake and sugar, stir until the sugar is dissolved.
Pour into a small pitcher and set aside having 4 small bowls ready
to fill as the meal progresses.

Cut the suet into small pieces and fry in the skillet to make melted
beef fat for frying in. If you use the fat trimmed from T-bone or
sirloin steaks, you will have some cracklings left which make a
small tasty first course.

The next course is beef slices dipped in the soy sauce and fried
in the beef fat [this is tastiest when the beef is rare- just a
few seconds per side]. When cooked dip in the mustard sauce and
eat. Optionally dip the cooked beef in the egg wash, this will
add an extra sauce and cool the beef slightly to maximize taste
and the egg film will cook enough from the heat of the meat to be
safe. Each guest prepares and cooks his own beef. About a third of
the beef is consumed in this fashion.

For the next course thin some of the prepared soy sauce with a
little water [about 3 parts sauce to 1 part water] and cover the
bottom of the skillet. Add the rest of the beef and cook lightly
just until the beef turns color. Place all the other ingredients
on the beef and cook briefly. With tongs or chop sticks transfer
the beef to top the vegetables. Do not stir. Continue cooking over
medium heat until the vegetables are just barely tender. Start
eating with bowls of rice. Keep the skillet on low heat until the
meal is completed. This can be done all at once or in small batches
so the ingredients don't overcook. Again the guest selects his own
morsels when they are cooked to his taste and transfers the food
to his own rice bowl.

The last course is a small bowl of broth served as a thin soup in
small cups or spooned over the last of the rice to flavor it.
Shrimp and other vegetables can be added, mild Spanish onion is
especially nice, celery and green bell pepper strips are good too.


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