| 1 | Definitions: chinese cabbage is also known as napa cabbage. |
| 2 | Shirataki are translucent threads of gelatinous starch similar to chinese glass noodles and available canned. |
| 3 | Thin egg noodles cooked and cooled may be substituted. |
| 4 | Shoyu is japanese soy sauce. |
| 5 | Sake is japanese rice wine. |
| 6 | Sherry or whiskey can be substituted. |
| 7 | Background: to most americans sukiyaki is the tastiest of japanese dishes; it has familiar ingredients and the sauced beef appeals to hearty appetites. |
| 8 | This version of sukiyaki may be slightly westernized; it was used by a chef at the japanese embassy in washington. |
| 9 | In japan, it is prepared in a heavy iron skillet over a hibachi [charcoal brazier]- an electric skillet works fine. |
| 10 | Diners, using chopsticks, transfer the morsels of food directly from the skillet while the food is cooking to their individual rice bowls. |
| 11 | They can select ingredients cooked to the degree they prefer. |
| 12 | Method: cook the rice and arrange all the main ingredients on a large platter and bring to the table where the skillet is ready. |
| 13 | To prepare the mustard dipping sauce make a thin paste of mustard and water [not vinegar]. |
| 14 | Coleman"s hot english mustard can be substituted but it does have a vinegar base. |
| 15 | Set out in 4 small containers. |
| 16 | To prepare the egg dipping sauce, beat two eggs in a little water and set out in 4 small cups. |
| 17 | To make the soy dipping and cooking sauce, combine the shoyu, sake and sugar; stir until the sugar is dissolved. |
| 18 | Pour into a small pitcher and set aside having 4 small bowls ready to fill as the meal progresses. |
| 19 | The first step both primes the skillet and takes the edge off the appetites of the waiting guests. |
| 20 | Cut the suet into small pieces and fry in the skillet to make melted beef fat for frying in. if you use the fat trimmed from t-bone or sirloin steaks, you will have some cracklings left which make a small tasty first course. |
| 21 | The next course is beef slices dipped in the soy sauce and fried in the beef fat [this is tastiest when the beef is rare- just a few seconds per side]. |
| 22 | When cooked dip in the mustard sauce and eat. |
| 23 | Optionally dip the cooked beef in the egg wash; this will add an extra sauce and cool the beef slightly to maximize taste and the egg film will cook enough from the heat of the meat to be safe. |
| 24 | Each guest prepares and cooks his own beef. |
| 25 | About a third of the beef is consumed in this fashion. |
| 26 | For the next course thin some of the prepared soy sauce with a little water [about 3 parts sauce to 1 part water] and cover the bottom of the skillet. |
| 27 | Add the rest of the beef and cook lightly just until the beef turns color. |
| 28 | Place all the other ingredients on the beef and cook briefly. |
| 29 | With tongs or chop sticks transfer the beef to top the vegetables. |
| 30 | Do not stir. |
| 31 | Continue cooking over medium heat until the vegetables are just barely tender. |
| 32 | Start eating with bowls of rice. |
| 33 | Keep the skillet on low heat until the meal is completed. |
| 34 | This can be done all at once or in small batches so the ingredients don"t overcook. |
| 35 | Again the guest selects his own morsels when they are cooked to his taste and transfers the food to his own rice bowl. |
| 36 | The last course is a small bowl of broth served as a thin soup in small cups or spooned over the last of the rice to flavor it. |
| 37 | [shrimp and other vegetables can be added; mild spanish onion is especially nice; celery and green bell pepper strips are good too- jw] from the japanese recipes booklet for members and friends of the japan society |
