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Sukiyaki |
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Ingredients Serves 4
1 1/2 pounds thinly sliced beef (purchased from an Asian market); 8 ounces napa cabbage, cut into 2" chunks; 1 package (about 8 ounces) shirataki (Japanese yam noodles) or 2 ounces of bean thread; 8 fresh shiitake mushroom caps, cleaned and stems removed; 1 medium onion, peeled and cut into 1/4" thick rings; 1 medium carrot, peeled and thinly sliced; 2 tender leeks, washed, trimmed and white parts cut diagonally into 1/2" thick pieces; 1 block firm tofu, cut into bite-sized 1 1/2" cubes; 1 tablespoon vegetable oil or 2" cube of beef suet
Cooking Sauce
1/2 cup soy sauce; 1/2 cup mirin; 2 tablespoons sugar; 1 cup dashi (Japanese fish stock) or water |
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1. Combine all ingredients for the cooking sauce in a small pan and cook over low heat until the sugar is dissolved and the liquid is simmering. Remove from heat, cool and refrigerate until ready to use. |
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2. Put shirataki in bowl and rub with 1/2 tsp salt. Rinse and put in pot with hot water. Boil for 1 min, drain and rinse in cold water. Cut into 4" long lengths. If using bean thread, soak in hot water until soft, drain and cut into 6" lengths. |
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3. Arrange the beef attractively on a large platter and all the prepared vegetables, noodles and tofu on another. Have the sauce mixture ready in a small pitcher and bring everything to the table. |
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4. Turn Gourmet d' Expert® Electric Skillet temp. to 460. Add vegetable oil, or grease cooking surface. When temp. reaches 460°F, pan-fry 12 slices of beef for 30 secs, then push meat to sides and add leeks and onions. Cook for 1 min, then pour soy sauce mixture over meat. |
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5. Add in vegetables and other ingredients. Add a little more sauce to cover ingredients. Boil for 1-2 min until vegetables are tender. Reduce heat to maintain a steady simmer. Each guest serves themselves, dipping food in beaten raw egg before eating with rice. |
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