SUKIYAKI BEEF BOWL RECIPES

Steps:

• Combine water, soy sauce, sugar, and sake in a bowl to make broth.
• Arrange beef, tofu, Chinese cabbage, yam noodles, shiitake mushrooms, enoki mushrooms, and green onion on separate plates on the table.
• Heat oil in an electric skillet or a large skillet set over a hot plate at the table. Add beef slices; cook and stir until browned, about 1 minute. Pour in some broth; bring to a boil. Stir in tofu, cabbage, noodles, shiitake mushrooms, enoki mushrooms, and green onion; simmer until softened, about 5 minutes.
• Ladle cooked sukiyaki mixture into serving bowls. Replenish broth in the skillet.
• Crack each egg into a small bowl and beat lightly. Serve sukiyaki alongside eggs for dipping.

Steps:

• Heat a heavy thick-bottomed pot on the stove (cast iron is ideal).
• With the heat on medium-low, drop in the beef fat and move it around until it has liquefied and the bottom of the pot is coated with oil.
• Turn up the heat and spread the beef on the hot pot. Cook for 30 seconds without disturbing then stir and push to the center of the pot.
• Arrange the mushrooms, cabbage and noodles around the beef.
• Stir together all the ingredients for the sukiyaki sauce, pour into the pot and allow to boil. Cook everything for a minute or two, pushing down the solid ingredients into the sauce.
• Crack an egg directly into each bowl.
• Without turning off the stove, use a pair of kitchen tongs (or chopsticks, if you want to be more traditional) to pick up the beef, mushrooms, cabbage and noodles, and divide them into four bowls, arranging them around the eggs.
• Arrange scallions and naruto slices in the bowls.
• Slowly ladle the boiling sauce into the bowls. To partially cook the eggs, ladle the sauce directly over them.
• Serve your sukiyaki immediately.