Recipe: Beef Sukiyaki Noodles

BEEF SUKIYAKI NOODLES

1/2 pound dried fettuccine
1/4 cup plus 2 tablespoons soy sauce
1/4 cup plus 2 tablespoons sake
1/4 cup plus 2 tablespoons water
2 tablespoons sugar
2 tablespoons vegetable oil, divided use
3/4 pound beef sirloin, thinly sliced across the grain and cut into 2-inch lengths
Salt (to taste)
1 medium sweet onion, cut into 1/2-inch wedges
8 large shiitake mushrooms, caps only, quartered
3 scallions, cut into matchsticks
1 bunch of watercress, thick stems discarded
1/2 pound (about 1/2 block) firm tofu, cut into 1-inch cubes

In a large saucepan of boiling salted water, cook the fettuccine until al dente, about 12 minutes. Drain and rinse under hot water. Transfer the noodles to 4 bowls and keep warm.

Meanwhile, in a medium bowl, combine the soy sauce with the sake, water and sugar and stir until the sugar is dissolved.

Heat 1 tablespoon of the oil in a large skillet until shimmering. Season the beef with salt, add to the skillet and cook over high heat, stirring occasionally, until half-cooked, 2 minutes. Transfer to a plate.

Add the remaining 1 tablespoon of oil to the skillet. Add the onion and cook over moderate heat until lightly browned, 5 minutes.

Add the shiitake caps to the skillet and cook until softened, 5 minutes longer.

Add the scallions and watercress and cook, stirring gently, until the watercress is just wilted, 1 minute.

Return the meat and any accumulated juices to the skillet, along with the tofu. Add half of the soy-sake sauce. Bring to a boil and simmer just until the meat is cooked through, 1 minute.

TO SERVE:
Spoon the sukiyaki over the noodles and drizzle with the remaining soy-sake sauce. Serve.

Makes 4 servings
Source: Hiroko Shimbo, Food and Wine magazine, September 2006