Sukiyaki
Photo: ajari, CC BY 2.0
Sukiyaki is a Japanese table-top beef and vegetable dish simmered in a sweet soy and sake sauce. It is a close relative of shabu-shabu, but the sugar in the sauce gives it a rounder, sweeter flavor. The cooking happens in front of everyone, so you add beef and vegetables in small batches and eat as you go. The raw egg yolk for dipping coats each hot, savory bite in richness.
Instructions
Wash the vegetables and cut them into large pieces. Soak the shiitake mushrooms in warm water for 15 minutes.
Mix the soy sauce, sake, sugar and water in a small bowl to make the sauce.
Heat an electric skillet on low and grease it with a little oil.
Lay a few slices of beef in the skillet and cook them until they are browned.
Pour in some of the sauce, adding it in stages rather than all at once.
Push the beef to the sides of the skillet. Arrange the vegetables, tofu, mushrooms and shirataki noodles in the open space, keeping each ingredient in its own section.
Serve straight from the skillet with bowls of rice and a raw egg yolk for dipping each bite. Keep adding more ingredients to the skillet as people eat.
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