Sukiyaki With Shirataki Noodles
|Fillet steak||2 Pound, cut across the grain into thin slices or strips|
|Shirataki noodles||8 Ounce|
|Small spinach leaves||2 Cup (32 tbs)|
|Mushrooms||1 Pound, stalks removed and caps halved|
|Carrot||1 Large, cut into strips|
|Scallions||12 , sliced|
|Canned bamboo shoot||7 Ounce, drained and sliced (1 Can)|
|Bean curd cake||1 , cubed (Tofu)|
|Dashi||1 Cup (16 tbs)|
|Sake/Dry sherry||1⁄2 Cup (8 tbs)|
|Beef suet/Lard||2 Tablespoon|
|Soy sauce||3⁄4 Cup (12 tbs)|
|Soft brown sugar||2 Tablespoon|
Arrange the steak pieces, shirataki noodles, spinach leaves, mushrooms, carrot, spring onions (scallions), bamboo shoot and bean curd cubes decoratively on a large serving platter.
Mix the dashi and sake together until they are well combined.
Break the eggs into individual serving bowls and beat lightly.
Heat a heavy, flameproof casserole over low heat until it is hot.
Spear the suet on a fork and rub gently over the bottom of the casserole, or allow the lard to melt.
Discard the suet.
Put about a sixth of the meat and vegetables into the casserole, adding about a sixth of the dashi mixture, a sixth of the soy sauce and a sixth of the sugar.
Cook for 5 to 6 minutes, stirring and turning frequently, until all the ingredients are tender but still crisp.
Using a slotted spoon, transfer the mixture to individual serving plates and serve with the beaten egg.
Cook the remaining ingredients in the same way.
The liquid should always be simmering.
If the food begins to stick in the casserole, add 1 teaspoon of cold water to cool it or to reduce the heat to moderately low.
The sauce becomes stronger as more liquid and sugar are added at each cooking stage so it may be necessary to reduce these amounts to your taste.