INGREDIENTS

INSTRUCTIONS

Cut the well-marbled sirloin beef into very thin slices, or have your
butcher do it for you. Buy grilled bean curd (yakidofu) or use any
type of bean curd (tofu) available. Cut it into 1 1/2-inch squares as
you arrange the platter. Cooking at the table: Put the empty sukiyaki
pan or large cast-iron skillet over the heat source (or use an
electric skillet) at the table. Start to melt suet in the pan over
medium heat, using long chopsticks (or a fondue fork) to move it
around so the entire pan bottom is well greased. The fat should smoke
slightly. Quickly sprinkle about 3 tablespoons of sugar over the
bottom and continue moving the fat in the pan (it should not be
entirely melted yet). The sugar will caramelize, turning brown and
sticky. At this point, add about 1/4 cup water and 1/4 cup sake.  There
will be some sputtering (but this helps entertain guests). Add  sake,
stir; add dark soy sauce, stir. Begin the cooking by laying a  few
slices of beef into the pan. The beef should take about 1 minute  to
cook. Add more beef, switch to vegetables -- including shirataki,  tofu
and fu -- then alternate back to beef. Each diner should put  into the
pan whatever he or she likes. Add water (or half water/half  sake) to
the pan occasionally, as the sauce is reduced. The  ingredients should
not swim in the sauce; the liquid should just keep  the pan bottom
covered. Set each place with an individual dipping  bowl into which an
egg has been broken. This alone is the dipping  sauce. (If you serve a
whole egg at each place, which is attractive,  provide a saucer or some
vessel for the empty shells.) Each diner  mixes the egg with chopsticks
or fork. As with the other nabemono,  long-handled fondue forks are
best for anyone who is a little shy  about using chopsticks, but dinner
forks will do in a pinch. Before  eating, dip cooked meat and
vegetables into the egg; the thin coating  of egg "cooks" on as soon as
it is in contact with the hot food.  There is no other garnish or
relish. To end the meal, serve hot  cooked rice, mild pickles, and
Japanese tea as a final course. Serve  hot sake or cold beer up to the
rice course.  Recipe Source: TASTE with David Rosengarten Recipe
adapted from  JAPANESE COOKING: A SIMPLE ART by Shizuo Tsuji From the
TV FOOD  NETWORK - (Show # TS-1G15 broadcast 04-22-1998) Downloaded
from their  Web-Site - http://www.foodtv.com  Formatted for MasterCook
by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com ~or-
MAD-SQUAD@prodigy.net  05-05-1998  Suggested Wine: Rich Sake  Recipe
by: David Rosengarten  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 204
Calories From Fat: 124
Total Fat: 13.7g
Cholesterol: 192.4mg
Sodium: 781.5mg
Potassium: 196.9mg
Carbohydrates: 12.5g
Fiber: <1g
Sugar: 7.1g
Protein: 8.1g