Sukiyaki

Today Sukiyaki is one of the most popular dishes in the world.

Ingredients:

  • 1 lb. Thinly Sliced Beef, Tenderloin, Ribeye or Boneless Sirloin – Meat Dept.
  • 4 Organic Leeks, cut diagonally into 2-inch

     pieces – Produce

  • 1 Organic Onion, cut into wedges – Produce
  • 10 oz. Chinese Cabbage, cut into 1 1/2-inch squares
  • 4 oz. Earthbound Organic Spinach Leaves – Produce
  • 2 Dried Shiitake Mushrooms, softened – Produce or Bulk Herbs & Spices
  • 14-16 oz. White Wave Grilled or Regular Tofu – Aisle 1 Refrigeration
  • 10 oz. Ty Ling Cellophane Noodles – Aisle 3
  • 2-2 1/2oz. Beef Suet (fat from beef) – Use Fat from Ribeye, Sirloin, or Tenderloin

Optional Ingredients:

  • Roland Canned Bamboo Shoots, drained – Aisle 3
  • Kame Canned Water Chestnuts, drained – Aisle 3
  • Organic Celery Stalks – Produce Organic Fresh Mushrooms – Produce
  • Organic Carrots, cut diagonally into 1/8-inch slices – Produce
  • Organic Green Onions – Produce
  • 4-6 Very Fresh Eggs – Aisle 1 Refrigeration

Wari-Shita (Cooking Broth):

  • 2/3 Cup Imagine Veggie Stock – Aisle 2
  • 1/4 Cup San-J Soy Sauce – Aisle 3
  • 1/3 Cup Eden Mirin – Aisle 3
  • 2 Tbsp. Hain White Sugar – Aisle 2
  • 1 Tbsp. Sake

1. Fold thinly sliced, wide beef into half lengthwise.

2. Wrap around long cooking chopsticks.

3. Stand chopsticks upright and remove from the meat. This makes a petal.

4. Fold thinly sliced beef into half lengthwise.

5. Wrap around the petal. Repeat until you make a large rose-like flower shape.

6. Cut tofu into 1-inch cubes. Parboil cellophane noodles; chop roughly. Place all prepared ingredients on a large platter attractively.

7. Heat 12-inch skillet or cast-iron pan on heating element to 400 degrees Fahrenheit or moderate heat; melt beef suet and grease skillet well.

8. Add a few slices of beef to be cooked.

9. Push to one side and add other ingredients separately; add enough cooking broth to cover 1/3 of ingredients, not too much. Cook more later. Add more broth or water while cooking, adjusting flavor to your taste. Serve with hot sake or cold beer if you prefer.

***The authentic Japanese way: Break a fresh egg into a small bowl; dip very hot Sukiyaki in it and eat with rice.

Makes 4-6 Servings

Source: Quick & Easy Japanese Cooking for Everyone by: Yukiko Moriyama