Sukiyaki

SUKIYAKI

1 pound tenderloin,or sirloin beef cut 1/4x2 inches

2 tablespoons oil for browning meat

1/2 cup beef broth

1 tablespoon sesame oil

1 teaspoon sweet rice wine

1/2 teaspoon sesame seeds

2 tablespoons sugar

1/3 cup soy sauce

1/2 pound mushrooms

1 bunch green onion sliced 1 1/2 inch

3 stalks celery sliced diagonally

1 can bamboo shoots drained

3 cups cooked spinach

hot cooked rice

corn starch and water

Brown meat, stir in liquid and sugar, add rest of ingredients except spinach, rice and dissolved corn starch.  Cover and simmer 10 minutes, add corn starch and water, simmer to thicken, add spinach, cover and cook 5 minutes. Serve with rice.

SUKIYAKI  OSAKA STYLE

2 pounds well marbled beef cut 1/2 inch thick

10-12 shiitake mushrooms

10 scallion

1 small head oriental cabbage (HAKUSAI)

1 bunch spinach (10 oz-HORENSO)

1 bunch watercress

2 cakes grilled yaki dofu or plain tofu

1/2 pound shirataki noodles

12 small pieces wheat gluten (FU)

6 eggs

2 ounces beef suet

1 1/2 cups dark soy sauce (KOI-KUCHI SHOYU)

1/4 cup warm water

PARTIALLY FREEZE BEEF AND BIAS CUT PAPER THIN.  SOAK MUSHROOMS 15 MIN. IN HOT WATER.  CUT OFF HARD STEM ENDS.  DECORATIVELY CUT AN “X” ACROSS THE TOPS OF THE MUSHROOMS.  WASH & PAT DRY THE CABBAGE, SPINACH, SCALLIONS, AND WATER CRESS.  REMOVE STEMS OF SPINACH AND CUT INTO DIAGONAL STRIPS 1 INCH WIDE.  SEPARATE WATERCRESS INTO SMALL SPRIGS.  DIAGONAL CUT SCALLIONS 1 1/2 INCHES LONG.  INCLUDE SOME GREEN.  DIAGONAL CUT CABBAGE 1 INCH.  DISCARD STEM ENDS.  PARBOIL NOODLES 2 MINUTES, DRAIN.  SOAK WHEAT GLUTEN IN LUKEWARM WATER 5 MINUTES, SQUEEZE AND PAT DRY.  ARRANGE ON PLATTER AND BREAK EGGS INTO INDIVIDUAL SERVING BOWLS.  

HEAT  SKILLET, MELT SUET AND SPREAD OVER PAN.  SPRINKLE WITH SUGAR AND COOK UNTIL IT CARMELIZES.  REMOVE SUET, STIR IN 1/4 C. WARM WATER & 3/4 C. SAKE.  BLEND IN SOY SAUCE.

SET FONDUE POT, CHAFFING DISH OF ELECTRIC SKILLET WITH HOT LIQUID WHERE GUEST CAN REACH IT.  GIVE EACH PERSON A BOWL WITH EGG.  PROVIDE FONDUE FORKS OR CHOP STICKS.  ALLOW EACH PERSON TO COOK MEAT AND VEGETABLES THEMSELVES. DIP INTO EGG, ADD SOY SAUCE IF DESIRED.  MEAT WILL TAKE 5-30 SECONDS.  CABBAGE, MUSHROOMS, TOFU, SCALLIONS WILL TAKE 2 TO 3 MINUTES.  REST OF VEGETABLES WILL TAKE 1 MINUTE.  WHEN LIQUID BOILS DOWN, ADD REST OF SAKE AND 1/4 C. WARM WATER.