Sukiyaki With Bamboo Shoots
|Fillet steak||2 Pound, cut across the grain into very thin slices (1 Kilogram)|
|Canned shirataki noodles||8 Ounce, drained (250 Gram)|
|Baby spinach leaves||4 Ounce, blanched (125 Gram)|
|Flat mushrooms||1 Pound, stalks removed and halved (500 Gram)|
|Carrot||1 Large, scraped and cut into 5 cm/2 in strips|
|Spring onions||12 , cut into 2 inch pieces|
|Canned bamboo shoots||1 , drained, halved and thinly sliced|
|Dashi/Chicken stock||8 Fluid Ounce (250 Milliliter)|
|Sake/Dry sherry||4 Fluid Ounce (125 Milliliter)|
|Beef suet/Chilled vegetable fat||1 Ounce (25 Gram)|
|Soy sauce||6 Fluid Ounce (175 Milliliter)|
|Soft brown sugar||2 Ounce (50 Gram)|
Arrange the steak, noodles, spinach, mushrooms, carrot, spring onions and bamboo shoot on a serving dish.
Pour the stock and sake or sherry into a small bowl.
Break an egg into each of four individual serving bowls and beat lightly with a fork.
Heat a chafing dish or fondue pot over a spirit burner at the table.
When the dish or pot is hot, rub the bottom with the suet or fat until lightly coated.
Discard any extra fat.
Place about one-quarter of the meat and vegetables in the dish or pot and add about one-quarter of the stock and sake mixture and soy sauce.
Sprinkle over one-quarter of the sugar.
Fry for 5 to 6 minutes, stirring and turning constantly, until the meat and vegetables are tender.
Transfer the meat and vegetables to individual warmed serving dishes and serve with the egg, while the remaining meat and vegetables are cooked in the Some way.
The food must be served in batches because it would be overcooked if kept warm while the remainder is being cooked.
The liquid in the pan should always be simmering, and the flavour will become more concentrated as each subsequent batch of meat and vegetables is cooked.
You may wish to reduce the quantities of soy sauce and sugar towards the end.