1 pound (450g) beef - sirloin - tenderloin or rump (thinly sliced)
3 long onions
10 ounces (300g) shungiku - chrysanthemum leaves
edible / substitute spinach
8 fresh Chinese black mushrooms
1 bundle shirataki
1 block grilled tofu
1 chunk beef suet (1 ounce/30g)
WARISHITA (broth for cooking)
1/3 cup (80ml) soy sauce
1/3 cup (80ml) mirin (sweet rice wine for cooking)
1/3 cup *dashi (80ml)
5 tablespoons sugar
Prepare ingredients and arrange on a large plate. Long onion : cut into
diagonal slices, 2-inch (5cm) long. Fresh Chinese black mushroom : cut off
stem and make a crisscross incision on top.
Shirataki : put into boiling water and bring to vigorous boil. Drain
Cut into 3-4-inch (8-10cm) lengths. Grilled tofu : cut into bite-size
Mix all ingredients for warishita ( cooking broth) and bring to a boil.
Pour into a container and set on the dinner table.
3 Heat sukiyaki pan on a hot-plate at the dinner table and sauté
beef suet until half-melted. Add beef, spreading the thin slices. When
beef begins to turn color, add a small amount of warishita broth, add some
of the vegetables and other ingredients. As the ingredients are cooked,
the diners serve themselves from the pan; the cooked food is dipped into a
lightly whisked egg in an individual bowl. Add more ingredients as the
food is eaten. Add warishita as it boils off. If warishita is all gone,
sake or hot-water can be substituted.
Instant dashi, in the form of a liquid extract as well as a
powder, is on the market. This is very easy and handy to use.
If a sukiyaki pan is not available, heavy cast-iron skillet may
3 eggs, 1 tablespoon sugar, soy sauce, 5 sheets toasted nori (dried
Make sushi rice flavored with vinegar.
To prepare ingredients for center of rolls: Cucumber: cut into 1/2-
inch wide strips. Lettuce: wash them up and drain. Tear into small peaces.
Tin of tuna: drain an oil and add Japanese mayonnaise. Avocado: cut into
1/2- inch wide stripes. Egg: whisk egg and mix with sugar and a dash of
soy sauce. Heat skillet, spread oil, pour in egg mixture and cook, making
a 1/2- inch (1cm) thick piece. Cut into 1/2- inch wide strips. 3 Place
nori on makisu ( thin bamboo mat) with the shiny side down. Spread out 1/5
sushi rice on norievenly, press lightly with fingers moistened in
vinegar-water. Leave 1/2- inch space at near side and 1-inch(2.5cm) space
at far end.4 On top of sushi rice place 1/5 the volume of each of all
ingredients.5 Lift the near end of makisu, fold over rice and ingredients
and press. Pulling the makisu up and away from you to keep the nori from
wrinkling, continue folding and make into a roll. Adjust the shape of
rolled rice and remove the roll from makisu. Push back protruding rice
from bath ends of roll into the roll. 6 Moving knife lightly, cut sushi
roll. Taking care not to squash it. After each cutting, knife should be
wiped with wet cloth.
Details about Ingredients , check your nearest Japanese Store.