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LOCATION: Recipes >> Asian >> Sukiyaki 06

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1 kg (2 lb) tender steak in one piece
12 spring onions
1 small can winter bamboo shoots
500 g (1 lb) fresh mushrooms
2 medium onions
250 g (8 oz) fresh bean sprouts
1 small white Chinese cabbage
1 packet shirataki or 60 g (2 oz) cellophane noodles
6 pieces bean curd (tofu), optional
piece of beef suet
Japanese soy sauce
beef stock
6 eggs, optional

For this dish, choose well-marbleed steak. Freeze the steak for
an hour or until just firm enough to cut in very thin slices. Wash
and trim spring onions and cut into bite-size lengths using part
of the green portion as well as the white. Drain bamboo shoots and
slice thinly. Wipe over mushrooms and cut in halves or quarters
according to size.

Peel and cut onions in eighths. Wash bean sprouts and remove brown
tails. Wash Chinese cabbage and cut into bite-size pieces, discarding
any tough leaves.

Cook noodles in boiling water for 10 minutes, drain and cut into
short lengths.

Heat a heavy frying pan and rub over with beef suet until well
greased. Add half of each vegetable to the pan and fry on high heat
for a minute or two until slightly soft. Push to side of pan and
add slices of meat in one layer. When cooked on one side (this
should not take long because meat is so thinly sliced) turn and
cook other side. Sprinkle with soy sauce, sugar and sake to taste,
add a little stock to moisten all the meat and vegetables. mix in
noodles and tofu (if used) and heat through. Serve immediately,
each person helping himself from the pan.

Traditionally, each diner breaks an egg into his bowl and beats it
lightly with chopsticks, then dips the hot foood in it before
eating, but some prefer to omit this step. Serve hot white rice
with sukiyaki.

More ingredients are added to the pan and cooked only after the
first batch has been eaten and guests are ready for second helpings.
Add more stock, sauce, sake and sugar to pan and simmer ingredients
as required.

Serves 6


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