"Suki-yaki"

Hints are:

Please take sliced beef for "Suki-yaki" at the supermarket or meat store.

Please separate beef from shirataki to avoid getting hard.

If the sauce was boiled down, add the rest of sauce or boiled water.

Ingredients (for 4 servings)
600g slices of beef, 2 Negi(=leeks), 8 pieces of Shiitake mushrooms, 1/2 Hakusai (=Chinese cabbage), 1 Gobo(=burdock), 1 Yaki-dofu(= boiled tofu), 1 package of Shirataki (=stringy konnyaku), 1 bundle of Shungiku, 4 eggs, Salad oil Instead of shirataki, rice vermicelli is suitable as well.

Preparation
Leeks	Cut into 2cm wide at a slant.
Chinese cabbage	Cut into 3-4cm wide.
Burdocks	With back of knife, scrape the skin off. Slice thinly and soak in the water for 10 minutes.
Shiitake mushrooms	Cut a stem off.
Yaki-dofu	Cut into dice.
Sirataki	Cut into quaters.

Sauce (= Warishita)

1. Pour sake and mirin in a pot, boil up once.
2. Add soy sauce and sugar.
3. Boil up again and turn off the heat.

Instead of the above process, you can
get Suki-yaki sauce at a supermarket.
Please say "Warishita wa arimasuka?"
in Japanese when you ask a clerk.

Cook

1. Preheat a shallow pot (or skillet) on medium heat and spread salad oil.

2. Put beef in the pot and spread to broil both side.

3. Add the other ingredients, burdock, leek, shiitake mushrooms, shirataki, tofu and pour the sauce not to overflow.

4. Add Chinese cabbage and Shungiku.

5. Put egg in each cup and beat.
6. When you eat, soak the ingredients in the beaten egg.

Udon (=Japanese Noodle)

In addition the above ingredients, you can enjoy tasty Japanese noodle and rice cake as well.
Sprinkle shichimi-tougarashi (= a mixture of red pepper and other spices) if you like.

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