RECIPES OF JAPAN

Ingredients

20

8

1/2 lb

1

2 small

1 small can

2 oz

6 oz

2 lbs

1/2 cup

2 tbsp

1/4 cup

1/2 cup

4

Shiitake mushrooms (drain, pat dry and remove stems)
Spring onions (chopping the spring into 1-inch lengths)
Tofu (slice into 1/2-inch squares)
Bok choy (small head) (chop into bite-size chunks)
Onions (halve, then quarter each half)
Bamboo shoots (drain the bamboo shoots)
Cellophane noodles
Fresh bean sprouts
Beef roast (paper-thin sliced)
Soy sauce
Sugar
Sake (rice wine)
Beef stock

Eggs (optional)
Piece of beef suet

1. Soak the dried shiitake mushrooms in a bowl of warm water for 15 minutes
2. In a pot of hot water, soak the dried noodles for a few minutes until translucent and drain
3. On a large platter, attractively arrange the mushrooms, spring onions, tofu, onions, bamboo shoots, noodles, bean sprouts, noodles and beef slices
4. Combine the soy sauce, sugar, sake and beef stock together in a large (2 cup) measuring cup and mix well
5. Cook the sukiyai in two batches
6. On a tabletop, heat an electric fry pan on high heat and rub the surface of the pan with the piece of beef suet until well greased
7. Add half of each vegetable to the pan and fry for a minute or two until soft
8. Push the vegetables to one side of the pan
9. Add half the beef slices (they will cook quickly)
10. Pour in enough of the sauce to moisten the beef and vegetables, then add some noodles and tofu and heat through
11. Accompany the sukiyaki with bowls of steamed Japanese rice

Traditionally, each diner breaks an egg into a small bowl and beats it lightly with chopsticks (hashi). The sukiyaki is then dipped into the egg before eating