tomato sukiyaki

• u.s.
• metric

ingredients:

• 14 ounces thinly sliced beef
• 22 ounces tomatoes
• 2 blocks or 10 1/2 ounces
• grilled tofu or tofu
• 18 ounces onions
• 6 garlic cloves
• 1 ounce fresh basil (optional)
• 1 tablespoon olive oil
• 4 eggs (optional)
• 2 servings steamed rice
• 1 1/2 ounces shredded mozzarella cheese (optional)

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 in half lengthwise. Place knife halfway down the side of the block and slice across. Then cut each half across in thirds to make 12 bite-size pieces for each block.

step 2:

Slice the tomatoes and cut in half. Peel the onions and cut in half. Cut each onion half into 1 in. wide slices. Slice the garlic cloves thinly.

step 3:

Arrange the meat, tomato, onion, basil (optional) and tofu attractively in separate rows on one or more large platters.

step 4:

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 5:

Put the olive oil in an electric pan, a pan or a frying pan and add the sliced garlic. Sear on low heat until you smell the odor of them cooking.

step 6:

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 onions, tofu, tomatoes and basil. Remove the meat, tomatoes and basil after cooking for 1 or 2 minutes. Continue cooking the other ingredients for another 3 to 5 minutes.

step 7 (optional):

Crack each egg into separate serving bowls and beat lightly. The braised meat and vegetables are dipped into the egg. You can also the add steamed rice last. After the rice is warmed up, add the cheese and stir.