500 g scotch fillet, partially frozen

3 small white onions, peeled

5 spring onions, peeled

1 large carrot, peeled

400 g small button mushrooms, stalks trimmed

1/2 small Chinese cabbage

100 g firm tofu

2 cups bean sprouts

225 g canned bamboo shoots

100 g Japanese Sukiyaki noodles

6 eggs


1/3 cup Japanese soy sauce

1/4 cup light beef stock

1/4 cup sake

1/4 cup mirin

2 tablespoons caster sugar

1/4 cup vegetable oil


1. Using an extremely sharp knife,

slice the slightly frozen fillet as

thinly as possible, then arrange the slices

attractively on a large tray or platter,

leaving room for the ready-to-cook assortment

of tofu, noodles and vegetables. Cover

the fillet slices and refrigerate the platter

while preparing the remaining ingredients.

2. Cut each of the white onions into 6 wedges.

Slice the white bottoms and the firm section of

green tops of the spring onions into 4 cm lengths

and discard the remainder. Cut the carrot into

matchsticks of similar length to the spring onions;

wipe the mushrooms over with clean cloth, then cut

them into half. Discarding any tough outer leaves

and stalk, cut the cabbage into bite-sized pieces.

Cut the tofu into bite-sized cubes measuring about

2 cm. Trim and discard the straggly ends from the bean

sprout, and slice the bamboo shoots into even sized pieces.

Arrange all the vegetables and tofu on the platter

with the meat slices.

3. Parboil the noodles for 2-5 minutes or until just soft; do not

overcook or they can dissolve. Drain thoroughly

and, using scissors, cut the cooked noodles into

approximately 5 cm. Arrange the noodles on the

platter with the meat, vegetables and tofu.

4. To make sauce: Combine the soy sauce, beef stock,

sake, mirin and sugar in a small bowl and stir until

the sugar is dissolved.

5. Sukiyaki should be served straight from the hot frying

pan, placed in the center of the table. Each diner breaks

a raw egg into his or her individual soup bowl, whisking it

with chopstick to use as a dipping medium.

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