Ingredients: |
Ingredients: 1 lb. boneless lean beef (fillet of beef is best)
1 8 ounce can shirataki (long thread noodles), drained
1 can takenoko (bamboo shoot) cut into small slices
6 scallions cut into 1-1/2 inch pieces
1 medium yellow onion, peeled and sliced 1/2 inch thick
4-6 small white mushrooms, cut into 1/4" thick slices
2 cakes tofu, cut into 1 inch cubes
2 ounces watercress
Sauce:
1/4 to 3/4 cup Japanese all purpose soy sauce (salt free)
3-6 Tbsp. sugar
1/4 to 3/4 cup sake
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Directions: |
Directions:Prepare ahead: Place beef in freezer for 30 minutes to stiffen it slightly for easier slicing. Then, with a sharp knife, cut the beef against the grain into slices 1/8 inch thick, and cut the slices in half crosswise.
Bring 1 cup of water to a boil and drop in the shirataki; return to a boil. Drain and cut the noodles into thirds.
Arrange the meat, shirataki and vegetables in separate rows on a large platter.
To Cook and Serve:
Use a 10-12 inch skillet. Put 1-2 Tbsp of sesame oil in skillet. Add 6-8 slices of meat to the skillet. Pour in 1/4 cup of soy sauce and sprinkle meat with 3 Tbsp. sugar. Cook for a minute, stir and turn meat over. Push the meat to one side of the skillet.
Add 1/3 scallions, onion, mushrooms, tofu, shirataki, greens and bamboo shoots. Sprinkle with 1/4 cup sake and cook for 4-5 minutes.
Continue cooking sukiyaki in 2 more batches. |
This recipe for Sukiyaki is from