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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