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Sukiyaki (Konjac Noodles)

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ready in: under 30 minutes
serves/makes:   6

recipe id: 2275
cook method: stovetop

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1 piece beef suet, about 2" x 2" x 1/2" (enough to lightly grease hot pan)
1 pound lean beef, sliced paper-thin across the grain, then cut into bite-sized pieces
1 bunch scallions, cut into 2" lengths, both white and green parts
1 large white onion, peeled, halved and sliced thick
1 block fresh tofu, cut into bite sized squares
1 can (12 ounce size) shirataki (Konjac noodles)
1 can (16 ounce size) bamboo shoots, sliced thin
1/2 pound fresh bean sprouts
8 fresh brown mushrooms, sliced about 1/4" thick
1/2 cup soy sauce
1/2 cup sugar
1 cup water
2 tablespoons sake mirin or dry sherry


Heat skillet until the suet sizzles when it touches. If the suet does not sizzle, remove it and heat the pan further. Move the suet around the pan, putting a coat of oil over the whole surface. Place about 1/3 of the sliced beef in a corner of the pan, mix it about a bit to brown for about 1 minute.

Add the vegetables, 1/3 of each in their own 'corner' of the pan, except the scallions. Pour sauce (see following recipe) over these but not so much that the vegetables are swimming (about 1/2 the sauce). Bubble for 4-5 minutes, gently turn everything over and place scallions on top in a neat pile. Bubble 4-5 minutes more and it is ready to serve.

Carefully place 1/4 of the meat in each person's bowl. Then immerse the scallions in the pocket you have just created in the skillet.

Serve the other ingredients and by the time you have served all, the onions/scallions should be wilted and cooked just right. Spoon a bit of sauce over all. Start the next batch of sukiyaki when the first half of the dish has been served.

SAUCE: Combine the soy sauce, sugar, water and mirin in a bowl or pitcher. Stir well, set aside for cooking/serving.

Sukiyaki is generally served with rice. Also, to be totally authentic people serve themselves out of the bubbling mass in the center of the table (on a hot dish). Also, each person has a little bowl with raw egg in it. You take the boiling hot item from the central cooker, and dip it in the egg. This transfers the heat to the egg so you don't scald your mouth.

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Nutritional data has not been calculated yet.

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