SukiyakiIngredients:500 g scotch fillet, partially frozen3 small white onions, peeled 5 spring onions, peeled1 large carrot, peeled 400 g small button mushrooms, stalks trimmed1/2 small Chinese cabbage100 g firm tofu2 cups bean sprouts225 g canned bamboo shoots100 g Japanese Sukiyaki noodles6 eggsSauce:1/3 cup Japanese soy sauce1/4 cup light beef stock1/4 cup sake1/4 cup mirin2 tablespoons caster sugar1/4 cup vegetable oilProcedures: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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