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Sukiyaki With Shirataki Noodles

Flavors.of.Asia's picture
Ingredients
  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)
  Eggs 6
  Beef suet/Lard 2 Tablespoon
  Soy sauce 3⁄4 Cup (12 tbs)
  Soft brown sugar 2 Tablespoon
Directions

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.
Set aside.
Mix the dashi and sake together until they are well combined.
Set aside.
Break the eggs into individual serving bowls and beat lightly.
Set aside.
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.

Recipe Summary

Cuisine: 
Japanese
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Beef
Servings: 
4

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