Beef sukiyaki

serves4

• 14 oz. (400 g) beef, thinly sliced
• 2 large chinese green onions
• 1 onion
• 1 large cake tofu
• garland chrysanthemum(shungiku) or spinach, as desired
• 2-1/2 oz. (75 g) enoki
• 3-1/2 oz. (100 g) Chinese cabbage
• 2-2/3 oz. (80 g) shirataki (or undon noodles)
• 3/4 c. burdock root (gobo), julienned
• 2-1/2 oz. (75 g) butter

Kanto style sauce:

• 1/2 c. each: mirin, soy sauce, dashi 2-4 T. sugar
• 4 eggs
• 1 c. dashi

Directions

Cut the large Chinese green onions into diagonal slices,the onion into 1/4 " (.5 cm) slices, and the tofu into large cubes. Cut off the tough and wilted portions from the garland chrysanthemum, and the tough ends from the enoki. Cut the Chinese cabbage into large chunks.

Wash each of the ingredients separately. Blanch the shirataki in boiling water. Set aside.

Arrange the sliced beef and all of the other ingredients neatly on serving plates.

Heat a sukiyaki pot and melt the butter in it. Move the butter around with a pair of chopsticks to distribute the buttter evenly over the surface. Saute the large Chinese green onion in the butter. Add the beef slices and stir-fry briefly. Add some of the vegetables. Bring 1/2 c. each: mirin, soy sauce, dashi 2-4 T. sugar to a boil and pour ober the beef and vegetables. Continue to cook at the table. Break an egg into each of 4 rice bowls and beat lightly. Dip the sukiyaki ingredients in the egg before eating.

Finally, add the dashi, then the shirataki, tofu, greens, etc. Bring to a boil and eat. This is an excellent winter dish.

1/2 c. each: mirin, soy sauce, dashi 2-4 T. sugar is Kanto(Tokyo area) style sauce, with more liquid. There is also Kansai (Osaka area) style sauce, which has less liquid; it consists simply of 1/2 cup soy sauce and sugar to taste. Use the sauce you prefer.