sukiyaki

This is one of the foods -- along with tempura and sushi -- most associated with Japan. It's a very easy meal to assemble and to cook, and can be served as either a communal or individual dish. Sukiyaki means 'broiled on the blade of a plow,' betraying its origins as a Japanese rural dish, cooked in the field by farmers and hunters; sukiyaki is thought too to have been served as a pre-battle meal to clan warriors. The modern-day version, however, is not broiled; it is simmered in a seasoned liquid in a tabletop cooker or individual hotpot.

Makes 4 servings

20 Shiitake mushrooms
8 Spring onions
1/2 lb Tofu
1 Bok choy, small head
2 Small onions
1 Small can Bamboo shoots
2 oz Cellophane noodles
6 oz Fresh bean sprouts
2 lbs Sliced beef roast*
1/2 Cup Soy sauce
2 Tbs Sugar
1/4 Cup Rice wine (sake)
1/2 Cup Beef stock
Piece of beef suet
4 Eggs (optional)
 
*Paper-thin slices of well-marbled beef (e.g. Kobe or Matsuzaka) are required. A butcher can easily cut a rib roast into slices for you, though some Asian markets already sell sliced prime rib roast especially for sukiyaki.

Soak the dried shiitake mushrooms in a bowl of warm water for 15 minutes.

Assemble the other ingredients by first chopping the spring onions into 1-inch lengths. Slice the block of tofu into 1/2-inch squares. Chop the bok choy into bite-size chunks. Halve the onions, then quarter each half. Drain the can of bamboo shoots. In a pot of hot water, soak the dried noodles for a few minutes until translucent; drain. Drain the mushrooms, then pat dry and remove stems.

On a large platter, attractively arrange the mushrooms, spring onions, tofu, onions, bamboo shoots, noodles, bean sprouts, noodles and beef slices.

Combine the soy sauce, sugar, rice wine and beef stock together in a large (2 Cup) measuring Cup. Mix well.

Cook the sukiyai in two batches. On a tabletop, heat an electric frypan on high heat. Rub the surface of the pan with the piece of beef suet until well greased. Add half of each vegetable to the pan and fry for a minute or two until soft. Push the vegetables to one side of the pan. Add half the beef slices (they will cook quickly). Pour in enough of the sauce to moisten the beef and vegetables, then add some noodles and tofu and heat through.

The guests serve themselves from the frypan. Accompany the sukiyai with bowls of steamed rice.

Traditionally, each diner breaks an egg into a small bowl and beats it lightly with hashi (chopsticks). The sukiyaki is then dipped into the egg before eating.