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SUKIYAKI - Japanese Beef Stew

Source of Recipe


Family recipe






List of Ingredients



• 2 C. Dashi [DAH-SHE]. See below.
  
• 1 Tub Firm, fresh tofu
  
• 1 lb. Dry Shitaki [SH-TAH'-KEY] mushrooms
  
• 1 Can (7oz.) Cooked, sliced, bamboo shoots
  
• 2 lbs. Thinly sliced (1/8" max) beef rib-eye steak or filet mignon
  
• 12 ea. Spring (green) onions or scallions
  
• 8 oz. Shirataki [SHE-DAH-TAH-KEY] noodles
  
• 1 oz. Piece of beef suet
  
• 1/2 C. Sake, Japanese rice wine (Ozeki brand is the best brand for cooking)
  
• 1 ea. Large yellow or brown onion
  
• 1/2 lb. Frozen leaf spinach, thawed,
  
• 3/4 C. Low-salt shoyou [SHOW-YOU] (soy sauce)
  
• 3 C. Hot, prepared, Japanese (glutonous) white rice
  
• For the dashi:
  
• 1 pkg. prepaired "Dahsi-no-moto" powder mixed according to directions
  
• OR - - -
  
• 4 t. Knorr's beef broth liquid concentrate thoroughly mixed into 2 cups of hot water
  
• 1 pinch Freshly ground fine black pepper
  
• 1 t. Granulated brown sugar
  






Instructions



1. Prepare the dashi and set aside.
   
   
2. Always store the tofu under refrigeration and prepare it by first pulling the plastic cover off of one corner of the tub and pouring out any liquids. Then, refill and empty the tub at least two times with filtered cold water. Drain completely, remove from the tub to a clean cutting board and slice (using a wave-edged bread knife) horizontally and vertically into 1" cubes, transfer to a plate and chill until needed.
   
   
3. Place the Shitaki into a bowl of room-temperature water, covering completely, and soak for 30 to 45 minutes.This step can also be done earlier in the day.
   
   
4. When ready to use, remove the Shitake from the water, squeeze gently to remove any excess moisture, cut out and discard the stems from each head, and slice each head into halves or quarters. Set aside. (A tablespoon or two of the soaking water can be added to the dashi for added flavor.)
   
   
5. Rinse the scallions under filtered, cold water, cut of the root tips and any damage parts of the green stems, then cut diagonally across into 1" long pieces. Set aside.
   
   
6. If the shirataki noodles are not already cooked, follow package directions to do so, drain, allow to cool, and set aside.
   
   
7. Transfer the bamboo shoots from their cans to a sieve and thooroughly rinse under filtered cold water. Allow to drain
   
   
8. Cut the root and leaf ends from the onion, Skin and peel the first layer, cut vertically into eight wedge-shaped pieces, break the layers apart, and set aside.
   
   
9. Rinse the spinach (horenso [ho-den'-so] in Japanese), shake or spin off any excess moisture and set aside.
   
   
10. Mix together into a cup the Shoyu and sake.
    
    
11. NOTE: Sukiyaki is normally cooked at the serving table over an electric or gas burner. The following instructions are for this kind of presentation:
    
    
12. Place the cooking pan (a cast-iron skillet 12 to 16 inches in diameter and 2" deep is fine) over the table burner.
    
    
13. On one large plate or tray, artfully arrainge all of the vegetables, noodles and tofu. On a second plate Layer the beef around it like the petals of a rose. Slice the piece of suet vertically, half way down to its base, and place in the center of the meat. Take both plates to the table along with the hot rice, dashi, and sake/shoyo mixture.
    
    
14. If you can't use ohashi [OH-HAH-SHE], Japanese chopsticks, make do as best you can from here on! Turn the burner on to medium-low. When heated, rub the piece of suet around the bottom and sides of the pan until they are genenerously coated.
    
    
15. Remove the suet and start adding the beef to the pan, control the heat so as not to burn the meat. Add about 1/4 of the Shirataki mushrooms, and both types of onions next. Keep the cooking food gently moving in the pan.
    
    
16. As soon as any sticking of the beef is noted, slowly add about 1/2 of the dashi and 1/4 of the sake/shoyu mix, controlling the heat to keep the liquids simmering, Continue by adding the tofu, bamboo shoots and spinach. As soon as the yellow onions have started to become transparent, add the noodles. At this point each guest can start to select their food from the pan, placing it over the top of bowls of hot rice.
    
    
17. Continue to add the meat, tofu, noodles, and vegetables to the pan by quarters. Also add equal parts of the dashi and sake/shoyu mix to keep at least 1/2" of dashi in the pan.
    
    
18. As cooking progresses, the pan broth may get too strong and/or salty for some people's taste. If this happens, add a little plain hot water to it.
    
    
19. If you do not have a tabltop burner, just follow steps 14 through 18 on the kitchen range and transfer the finished pan full of sukiyaki to the table when done.
    
    






Final Comments


This is a great dish to serve on a cold winter night in your dining room or on a warm summer evening on the patio. Be certain to have some hot sake to go along with the former and a cold Kirin for the latter.