Sukiyaki
Preparations
* Make the waishita-sauce:
5 T dashi
5 T soy sauce
1,2 dl mirin
1 T sake
1 T sugar
* Blanche 100g fresh shii-take for about 2 minutes, rinse with cold water.
* Cut the “stems” out of the chinese cabbage leaves and slice them in a diagonal. Cut the leaves just in strips.
* Clean and cut the other ingredients.
Cooking
1. Panfry the paperthinly sliced beef, add some of the washita-sauce.
I prefer to take the beef out of the pan when done and return it later.
2. Panfry the red onion wedges, tofu, shiratake noodles and shii-takes, panfry a little, add some sauce, cover with the lid and simmer for a few minutes (5-10 minutes?).
3. Add the “stems” of chinese cabbage. Simmer for 1 minute
4. Add the shungiku ( chrysanthemum/Tong Ho), the chinese cabbage leaves and some more of the sauce. Simmer until the vegetables have wilted, then add back the beef.
Serve with beaten fresh egg that you use as a dip for the beef.
It sounds more complicated than it is. For a nice video on preparing this dish, click here
(ccc-12-10-2010)