kantō-style sukiyaki

• u.s.
• metric

ingredients:

• 14 ounces thinly sliced beef
• 2 blocks or 10 1/2 ounces
• grilled tofu or tofu
• 1 package shirataki
• 4 ounces white part of long green onions
• 4 eggs (optional)
• 1 tablespoon salad oil
• 2 cups water
• You can also add your favorite ingredients (e.g., enoki (snow puff) mushrooms, garland chrysanthemum leaves).

warishita (Sukiyaki Sauce):

• 1/2 cup soy sauce
• 3/5 cup sweet sake for seasoning (mirin)
• 3 tablespoons sugar
• 1/2 cup sea tangle soup stock or water

step 1:

Cut each tofu block across 2 times, then cut in half lengthwise to form a total of 12 bite-size pieces.

step 2:

Cut the shirataki 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, shirataki, tofu, and long green onion attractively in separate rows on one or more large platters.

step 5:

Make the warishita (sukiyaki sauce). Boil the soy sauce, sugar or sweet sake for seasoning (mirin) and sea tangle soup stock or water for a couple of minutes on low heat. Pour into a bowl.

step 6 (optional):

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

step 7:

Heat the salad oil in an electric pan, a pan or a frying pan. Add about one-half of the meat and fry 1 minute. Pour in about one-half volume of the warishita (sukiyaki sauce). Add about one-half each of the long green onions, tofu and shirataki. Cook the meat for a couple of minutes and vegetables for 4 to 5 minutes.