kansai-style sukiyaki

• u.s.
• metric

ingredients:

• 14 ounces thinly sliced beef (veal)
• 1 block tofu
• 1 package thread konnyaku
• 3 or 4 long green onions
• 4 eggs (optional)
• 1/2 cup sugar
• 1/2 cup soy sauce
• 1 tablespoon salad oil
• You can also add your favorite ingredients (e.g., onion, mushroom, fried tofu).

step 1:

Cut the beef into about 6 in. slices. Cut the tofu block in half lengthwise, then cut each half across 3 times. Finally, place the knife halfway down the side of the block and slice across to form 16 bite-size pieces.

step 2:

Wash the thread konnyaku and cut into thirds. Then boil in 2 cups of water for 1 minute. Drain.

step 3:

Slice the long green onion diagonally into 2 in. pieces.

step 4:

Arrange the meat, konnyaku, tofu, and long green onion attractively in separate rows on one or more large platters.

step 5:

Heat the salad oil in an electric pan, a pan or a frying pan. Add several slices of meat, sprinkle in 1 tablespoon sugar, and pour in 1 tablespoon soy sauce. Cook for a minute, stir, and turn the meat over.

step 6:

Push the meat to one side. Add about 1/3 each of the long green onions, tofu and thread konnyaku.

step 7:

Again, sprinkle in 1 tablespoon sugar and add 1 tablespoon soy sauce. Cook for an additional 4 to 5 minutes.

step 8:

Crack each egg into separate serving bowls and beat lightly. The braised meat and vegetables are dipped into the egg.