MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sukiyaki
 Categories: Japanese
      Yield: 4 Servings
 
    750 g  Thin-cut beef flank steak
           -(1 3/5 lb)
      5    Japanese leeks (naga-negi)
      1 bn Chrysanthemum leaves
           -(shungiku, spinach, or
           -watercress)
      2 bn Konnyaku noodles
           -(shirataki)
    300 g  Firm tofu; (10 1/2 oz) -OR-
      2    Cakes grilled tofu; if
           -available
           Beef suet or vegetable oil
      4    Eggs (optional)

MMMMM---------------------------BROTH--------------------------------
    300 ml Dashi broth
      3 tb Sugar; up to 4 tb
      5 tb Soy sauce
      3 tb Mirin
      2 tb Sake
 
  Combine broth ingredients in a saucepan, bring to a boil, and set
  aside.
  
  Cut Japanese leeks into 1-1/2" lengths. Rinse chrysanthemum leaves
  and cut in half. Boil shirataki for 3 minutes and cut into 3"
  lengths. Cut tofu into large cubes.
  
  Arrange the meat, Japanese leeks, shirataki, tofu, and chrysanthemum
  leaves decoratively on a large platter. Break an egg into each of 4
  individual serving bowls and lightly whisk.
  
  Heat a cast-iron pot set and grease it well with beef suet. Add 2 or 3
  slices of meat, some Japanese leeks, shirataki, and tofu, and sauté
  for a minute or so before adding 1/3 of the cooking broth. Add a
  portion of the chrysanthemum leaves.
  
  Add more meat, tofu, vegetables, and broth to the pot as the meal
  progresses. Adjust the seasoning of the broth to taste (but be
  careful not to add too much water or the flavors of the meat will be
  diluted.
  
  Tips:
  
  * Use an electric skillet and you can easily adjust the temperature
  
  * Leftovers make a delicious box lunch. Chop up the leftovers and
  stuff into deep-fried bean curd, similar to sushi in a pouch. Fasten
  the opening with a toothpick. Simmer in the sukiyaki seasoning sauce.
  
  Recipe by Japanese Family-Style Recipes, Urakami Hiroko, 2004
 
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