Sukiyaki With Tofu & Noodles Recipe
Ingredients
| 1-1/2 cups dashi broth | ||
| Sugar | 4 Tablespoon (Broth:) | |
| Soy sauce | 5 Tablespoon (Broth:) | |
| Mirin | 3 Tablespoon (Broth:) | |
| Sake | 2 Tablespoon (Broth:) | |
| Flank steak | 1/2 Pound, sliced (Broth:) | |
| 20 green onions OR 5 Japanese naga-negi (long onion) if available, cut into 1-1/2-inch lengths | ||
| 2 bundles shirataki (devil's tongue noodles), boiled for 3 minutes and cut into 3-inch lengths | ||
| 1 cake (10 oz / 300 g) firm tofu OR grilled tofu if available, cut into large cubes | ||
| Watercress leaves | 1 Bunch (100gm), cut in half (Broth:) | |
| Beef suet (OR vegetable oil) | ||
| Eggs | 4 Small (Broth:) | |
Directions
MAKING
1) In a saucepan, add the ingredients for the broth, blend well, allow to boil and keep aside.
2) On a large platter, nice arrange the meat, green onions, shirataki, tofu, and chrysanthemum leaves.
3) In each serving bowl, place a lightly whisked egg.
4) Heat a cast-iron pot placed on a portable gas or electric burner( instead use a deep-dish electric hot plate) at the dinner table and coat it well with beef suet.
5) Saute 2-3 slices of meat, some green onions, shirataki, tofu and add 1/3 cooking broth; add some chrysanthemum leaves; pour into the pot.
6) Add more meat, tofu, vegetables, and broth to the pot as the meal continues;
adjust the seasoning of the broth by further adding sugar, soy sauce, dashi or hot water.
SERVING
6) Serve hot with steamed rice.
1) In a saucepan, add the ingredients for the broth, blend well, allow to boil and keep aside.
2) On a large platter, nice arrange the meat, green onions, shirataki, tofu, and chrysanthemum leaves.
3) In each serving bowl, place a lightly whisked egg.
4) Heat a cast-iron pot placed on a portable gas or electric burner( instead use a deep-dish electric hot plate) at the dinner table and coat it well with beef suet.
5) Saute 2-3 slices of meat, some green onions, shirataki, tofu and add 1/3 cooking broth; add some chrysanthemum leaves; pour into the pot.
6) Add more meat, tofu, vegetables, and broth to the pot as the meal continues;
adjust the seasoning of the broth by further adding sugar, soy sauce, dashi or hot water.
SERVING
6) Serve hot with steamed rice.
Chef
