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Sukiyaki With Tofu & Noodles

Chef.Morimoto's picture
Ingredients
  Dashi broth 1 1⁄2 Cup (24 tbs)
  Sugar 4 Tablespoon
  Soy sauce 5 Tablespoon
  Mirin 3 Tablespoon
  Sake 2 Tablespoon
  Flank steak 1 1⁄2 Pound, sliced paper-thin (750 Gram)
  Green onions/5 japanese naga-negi (long onion) if available, cut into 1-1/2-inch lengths 20
  Shirataki 200 Gram, boiled for 3 minutes and cut into 3-inch lengths (2 Bundles, Devil'S Tongue Noodles)
  Firm tofu/Grilled tofu 10 Ounce, cut into large cubes (1 Cake, 300 Gram)
  Chrysanthemum/Spinach /watercress 10 Ounce, rinsed and cut in half (1 Bunch, Shungiku)
  Beef suet/Vegetable oil 1⁄2 Cup (8 tbs)
  Eggs 4 (Optional)
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Japanese
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Meat
Interest: 
Everyday, Healthy
Preparation Time: 
50 Minutes
Cook Time: 
15 Minutes
Ready In: 
65 Minutes
Servings: 
6

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