Recipes SUKIYAKI ,the type shown in SMJ

Ingredients: (for 4 portions)

600 g thinly sliced beef (roast)
1 onion
150 g green onion
4 fresh shiitake mushrooms
200 g itokonyaku
1 yaki-tofu
1 bag of fu
Beef lard
sake
sugar
soy sauce
konbu dashi
4 eggs


Sukiyaki-nabe - pan or skillet
Warishita - Tsuyu (base soup) for sukiyaki is called this in the kanto region.
Mirin - sweet sake wine


Preparation:

1. Cut beef into 5-6 cm strips.
2. Cut onion in half. Cut halves into 5-6 size slices.
3. Cut green onion into 5 cm pieces.
4. Remove stems from shiitake.
5. Boil itokonyaku. (cut into an easy to eat size).
6. Cut yaki-tofu into 8 pieces.
7. Soak fu in water. Squeeze out excess water.

How to make:

Use portable gas burner to cook at the table as you eat.

1. Heat sukiyaki-nabe (pan or skillet).

2. Briefly cook beef evenly on both sides. Do not over cook
3. Add in this order: sake, sugar then soy sauce.

4. Add 1/2 of the ingredients except for the fu.

5. When water level increases, add fu.

6. If desired, put raw egg in small bowl. Dip sukiyaki in it.
Eat immedietly, do not overcook.



Note: In the Kanto region, warishita sauce is used. Cook beef first, then add warishita sauce into the pan and boil.
Warishita sauce:

* Mix 1 cup soy sauce, 3/4 cup sugar, 1 cup mirin. Boil then cool.