Sukiyaki

Ingredients

400g beef tenderloin, sliced thinly
100g canned bamboo shoots, sliced thinly
2 pieces soft bean curd (tofu)
150g fresh oyster mushrooms, halved
2 stalks spring onion, cut into lengths
150g glass noodles, soaked to soften
1 stalk leek, cut into lengths
1/2 tsp oil
1/2 tsp butter or margarine
4 eggs (optional)
2 litres stock

Seasoning
1/2 cup Japanese soya sauce
2–3 tbsp sugar
1/2 cup mirin (Japanese rice wine)

Method

Scald glass noodles in boiling water for 3–4 minutes. Drain and set aside.

Heat a heavy deep frying pan over a medium heat. When pan is hot, reduce heat and add butter or margarine and oil. When margarine has melted, add leek and fry until fragrant. Push to one side of the pan and add beef. When beef is slightly cooked, turn over to the other side. Sprinkle lightly with 1 tablespoon soya sauce, a little sugar and 1–2 tablespoons mirin. Add a little stock (to moisten the meat).

Add bamboo shoots, cabbage, mushrooms, glass noodles, beef stock and seasoning. Cook under low heat until boiling. Add bean curd and spring onion. Remove from heat and serve immediately.

Break each egg into a small bowl and serve individually with seasoning as a dip.

From Kuali.com