Sukiyaki With Shiitake
|Sirloin||1 1⁄4 Pound, thinly sliced (570 Gram, Well Marbled)|
|Beef suet||2 1⁄2 Ounce (70 Gram)|
|Dried shiitake mushrooms||4|
|Fresh spinach||7 Ounce (200 Gram)|
|Regular tofu||10 Ounce (1 Cake, 285 Gram)|
|Chinese cabbage||10 Ounce (285 Gram)|
|Shirataki filaments/3 ounce / 85 gram cellophane noodles / harusame||5 Ounce (140 Gram)|
|For cooking broth|
|Kelp stock||1⁄2 Cup (8 tbs) (Konbu, Made With 6 Inch Piece Kelp)|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Mirin||1⁄2 Cup (8 tbs)|
1. Soak mushrooms in warm water until soft (about 1 hour), keeping them submerged by covering with drop-lid, flat pan lid, or saucer. Drain. Discard stem and notch a decorative cross design on caps.
2. Lightly wipe both sides of kelp with a damp cloth and make 1/2 -inch (1 1/2-cm) cuts with scissors at 1-inch (2 1/2-cm) intervals. Soak in 1 1/2 cups water for 30 minutes to make kelp stock.
3. Remove 1/2 cup of kelp stock and combine with remaining COOKING BROTH ingredients. Bring to a boil. Transfer to a small pitcher that can be easily used at the table. Reserve remaining kelp stock to thin out cooking broth.
4. Cut leeks diagonally into 1-inch (2 1/2 -cm) lengths. Cut spinach into 2-inch (5-cm) lengths. Cut tofu into bite-sized cubes. Cut Chinese cabbage crosswise into 1 1/2 -inch (4-cm) wide strips. Roughly chop shirataki filaments and parboil in boiling water for 30 seconds or pour boiling water over filaments. (If using cellophane noodles, soak in warm water until soft 10 to 20 minutes.) Artfully arrange on one or more serving platters. Neatly lay out strips of beef on a separate dish.
Heat the electric skillet to 400°F (205°C).
Melt suet in skillet, coating well.
Fill one-quarter of the skillet with sliced beef, spreading out the slices so meat will cook through.
This is a "cook as you go" dish, so add the other ingredients only in amounts that can be eaten in a few minutes, filling the gaps as food is eaten.
Pour in enough broth to cover the bottom of the skillet, but not so much as to completely submerge beef and vegetables.
Add kelp stock and any remaining cooking broth as liquid in the skillet evaporates, adjusting flavor to taste.
Provide a small bowl and a raw egg for each diner.
Beat egg lightly with fork or chopsticks.
This is the dipping sauce.
The hot food "lightly cooks" the egg.