Sukiyaki (Kansai Style)

From the kitchen of: Shinobu -

300g Beef, thinly sliced
200g Tofu (Regular tofu or grilled, not Silken)
2-5 Negi (Shallots or Scallions)
8 Shiitake mushrooms (dried, soaked in hot water)
1/2 Hakusai (Chinese Cabbage)(6 large leaves)
200g Moyashi (bean sprouts)
A bunch of Shungiku (Spring Chrisanthemum leaves) and/or Spinach
1 package Ito-Konnyaku (Konnyaku noodles, also called Shirataki)
+/- a package of Udon noodles (to use at the end)
1 Tbsp oil
1/3 cup Japanese Soy Sauce
1/4 cup sugar
2 Tbsp Sake
3/4 cup Water
A bowl of steamed rice per person
A raw egg per person (for dipping)

How to make Sukiyaki:

1. Prepare ingredients and place on a large platter:
Tofu: slice into 1 inch cubes
Negi: slice diagonally 2 inches
Shiitake: stem removed, halved if big
Hakusai: Slice leaves down the centre, then into 2-3 inch lengths
Shungiku: Fill a bowl with water in the sink. Submerge shungiku, dunking well. (this also freshens them) cut into 3-4 inch lengths

2. Place cooking equipment on the table. Set out egg bowls and rice bowls and chopsticks for each person. Each person whisks their egg with chopsticks and waits in anticipation.

3. Pour about a Tbsp oil in the heated pan (Med heat). Add half the beef and stir-fry until browned a little. Sprinkle sugar on it, pour on soy sauce and sake. Add water to the pan.

4. Add vegetables, tofu and ito-konnyaku, each in their own position in the pan. Keep it tidy.

5. Allow to cook for 1-2 min and then dig in! When most of the ingredients are gone, add more of each ingredient, pushing the cooked ingredients to one side (still keeping it tidy). When the sauce becomes low, add some more sugar, soy sauce and water, keeping the taste balanced. (Don't let it boil dry!) Last of all, add the udon noodles.

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