Yield: 6 servings
|2 pounds||Sirloin beef; well marbled|
|6 \N||Green onions; cut diagonally|
|\N \N||Into 1 1/2\" lengths|
|1 bunch||Trefoil; if stalks are very|
|\N \N||Long; cut in half|
|10 \N||Shiitake mushrooms - (to 12); wiped, trimmed,|
|\N \N||Crosses notched on caps; if very large,|
|\N \N||Cut in half|
|2 \N||Grilled bean curd cakes; (yakidofu)|
|½ pounds||Shirataki filaments; parboiled 1 to 2|
|12 smalls||Wheat gluten pieces (fu); soaked 5 minutes,|
|\N \N||Squeezed gently; and drained|
|\N \N||=== SAUCE ===|
|2 ounces||Beef suet|
|\N \N||Several cups water (or half water; and|
|\N \N||Half sake)|
|½ cup||Dark soy sauce|
Cut the well-marbled sirloin beef into very thin slices, or have your butcher do it for you. Buy grilled bean curd (yakidofu) or use any type of bean curd (tofu) available. Cut it into 1½-inch squares as you arrange the platter. Cooking at the table: Put the empty sukiyaki pan or large cast-iron skillet over the heat source (or use an electric skillet) at the table. Start to melt suet in the pan over medium heat, using long chopsticks (or a fondue fork) to move it around so the entire pan bottom is well greased. The fat should smoke slightly. Quickly sprinkle about 3 tablespoons of sugar over the bottom and continue moving the fat in the pan (it should not be entirely melted yet). The sugar will caramelize, turning brown and sticky. At this point, add about ¼ cup water and ¼ cup sake.
There will be some sputtering (but this helps entertain guests). Add sake, stir; add dark soy sauce, stir. Begin the cooking by laying a few slices of beef into the pan. The beef should take about 1 minute to cook. Add more beef, switch to vegetables -- including shirataki, tofu and fu -- then alternate back to beef. Each diner should put into the pan whatever he or she likes. Add water (or half water/half sake) to the pan occasionally, as the sauce is reduced. The ingredients should not swim in the sauce; the liquid should just keep the pan bottom covered. Set each place with an individual dipping bowl into which an egg has been broken. This alone is the dipping sauce. (If you serve a whole egg at each place, which is attractive, provide a saucer or some vessel for the empty shells.) Each diner mixes the egg with chopsticks or fork. As with the other nabemono, long-handled fondue forks are best for anyone who is a little shy about using chopsticks, but dinner forks will do in a pinch. Before eating, dip cooked meat and vegetables into the egg; the thin coating of egg "cooks" on as soon as it is in contact with the hot food. There is no other garnish or relish. To end the meal, serve hot cooked rice, mild pickles, and Japanese tea as a final course. Serve hot sake or cold beer up to the rice course.
Recipe Source: TASTE with David Rosengarten Recipe adapted from JAPANESE COOKING: A SIMPLE ART by Shizuo Tsuji From the TV FOOD NETWORK - (Show # TS-1G15 broadcast 04-22-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Suggested Wine: Rich Sake
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.