Asian supermarkets sell presliced beef, but it’s easy to make your own hot-pot slices at home: Trim a tender steak such as strip or rib eye, freeze it for an hour, then slice thinly with a sharp knife.
Many vegetables are good in sukiyaki; those below are just what I had on hand. Try any kind of fresh or dried mushrooms, daikon, chard or other greens, celery, or peppers.
Cooking the beef at the table is optional. If you want to skip it, just add all the beef in step 3, turn the heat off once it’s cooked, and omit the egg.
If you want more broth, simply double the amounts of dashi, soy sauce, mirin, and sugar.
This recipe was adapted from Noodle, by Terry Durack.
|¾||cup dashi (see Note)|
|¾||cup soy sauce|
|1||bunch baby turnips, trimmed and halved|
|8||oz. shirataki noodles, drained and rinsed|
|1||tsp. peanut oil|
|4||very fresh eggs|
|2||Tbsp. lard or beef suet|
|1||small onion, thinly sliced|
|8||oz. Napa cabbage, cut into large dice|
|7||oz. (half a 14-ounce package) soft tofu, cut into 1-inch cubes|
|1||lb. tender beef, thinly sliced (see Introduction)|
Dashi is a basic Japanese soup stock made from dried kombu seaweed and flakes of dried bonito fish. You can buy it ready-made at Asian markets or make it yourself by soaking kombu and bonito in water.
Read more about Asian noodles in Matthew Amster-Burton’s “Use your noodle.”
This content is from the Matthew Amster-Burton collection.
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