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Method:
Place shirataki in cold water and then
bring to a boil for 5 minutes. Dip in ice water and drain.
Cut into bite-sized lengths. Leave aside. Slice the
naganegi diagonally. Rinse the shungiku, moving from side to
side. Discard the root and the hard part near the root and set
aside.
Heat a sukiyaki skillet (if unavailable,
a frying pan will do) and melt the beef suet over low heat. Take
time until the skillet is well oiled. The suet provides a richer
taste than vegetable oil. You may get it at butcher's shop.
Start with the negi. Add several pieces of negi and fry lightly.
The negi gives flavor to the oil. Spread beef slices over the
negi and cook quickly. While the beef is partly red, add 3
tablespoons each of sugar, mirin and soy sauce. Add the
shirataki, yaki-dofu, kuruma-bu and the remaining negi, a little at a
time. Season all quickly. Before the beef is overcooked,
add the shungiku and cook until soft. When cooked, help
yourselves, if you like, dipping in beaten egg before eating.
When the liquid is reduced midway, add dashi stock or Sake. When
all is eaten, start again by adding the several pieces of negi and
continue the whole process.
To make Kanto-style warishita sauce:
Bring
¾ cup soy sauce, ¾
cup sugar and ½ cup mirin to a boil. Add about ½
cup dashi stock. Pre-cooked food is seasoned with the warishita.
*Kuruma-bu: Baked wheat gluten.
There is a hole in the middle like a wheel (kuruma).
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