Recipe(tried): Sukiyaki (Authentic!)

Hi Janice,

Here's my recipe for authentic Tokyo-style Sukiyaki. It calls for several ingredients that you'll probably only be able to get at a Japanese market:

Shirataki ("white waterfall") noodles are soft noodles made from a plant with the odd name of devil's tongue root. They have no flavor of their own--and no calories--but absorb the flavors of other ingredients wonderfully. They're sold in plastic tubs in the refigerated section of Japanese markets, next to the tofu. f you can't find them, you can use Chinese cellophane (mung bean) noodles; soak in warm water until flexible.

Yakidofu is grilled tofu (you can see the brown grillmarks on the tofu). It's firmer and less prone to fall apart than regular tofu. If you can't get this type, substitute firm or extra-firm tofu.

Fu is decorative dried croutons made from wheat gluten. They come in many shapes and colors--flower shapes, etc. You can add them if you find them, or leave them out.

Japanese markets will also have fresh shiitake mushrooms (or substitute dried ones that have been soaked until very soft) and shungiku (chrysanthemum greens—substitute spinach). These and the scallions are "musts" in sukiyaki. You can also add other vegetables such as sliced bamboo shoots, carrots, onions, or button mushrooms.

Susan, Hawaii

Sukiyaki
Serves 6

1/2 cup hot dashi
1/2 cup soy sauce
1/4 cup sake
3 tablespoons sugar
small piece of beef suet
1-1/2 pounds beef sirloin steak, sliced paper thin
1 package shirataki, or cellophane noodles (the latter soaked until flexible)
2 cakes yakidofu or extra-firm tofu, cut in 1" cubes
6-12 pieces fu, soaked (optional)
1/4 pound fresh shiitake mushrooms, caps notched with a decorative X
1/2 pound shungiku or spinach, leaves separated and cut in 3" lengths, as necessary
1 bunch watercress, cut in 3" lengths
12 naganegi (Japanese green onions) or scallions, sliced in 2" diagonals
6 raw eggs, for serving (optional)

Combine dashi, soy sauce, sake, and sugar in a pitcher that will be brought to the table (stir to dissolve the sugar before bringing to the table).

Arrange remaining ingredients except eggs decoratively on a platter and bring to the table. If using eggs, place a raw egg in its shell in each of 6 small serving bowls (such as Oriental soup bowls) and set one at each diner’s place.

Heat suet in an electric skillet to grease skillet. Remove. Add half the beef and saut until browned. Push to one section of the skillet. Add half of each other ingredient, each in its own section of the skillet. Add half the liquid and cook over medium heat. Serve and eat while cooking the rest of the ingredients. If sauce cooks away, dilute with sake and lower the heat.

Traditionally, each person breaks a raw egg open into the small bowl, beats it lightly with chopsticks, then dips the hot sukiyaki in the raw egg before eating to cool it off and produce a slithery texture. (Personally, I no longer do this because of worries over salmonella contamination.)